Carrot Cake Muffins
These might look like ordinary muffins on the outside, but there is a sweet cream cheese surprise on the inside that takes these muffins over the top. If you like Carrot Cake you will love these muffins. Hope you try them!
2 cups all purpose flour
¾ cup packed brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
½ cup melted butter
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup shredded carrots (about 1 large carrot)
1 – 8 oz can crushed pineapple in juice (undrained)
1/2 cup finely chopped walnuts or pecans (optional)
1 tsp. freshly grated orange zest
½ cup plump Thompson raisins or dried cranberries
½ – 8 oz pkg of cream cheese softened
¼ cup white sugar
½ tsp. vanilla
Preheat oven to 400°. Line 12 muffin cups with paper liners or spray with cooking spray. In a large bowl combine flour and spices. Stir in melted butter until mixture looks like coarse crumbs. Reserve ½ cup of this mixture for your topping.
Stir in baking pwd, baking soda, salt, eggs, carrots, zest and the can of undrained crushed pineapple and raisins into the remaining crumb mixture. Mix just to combine and moistened, then set aside.
In a small bowl with electric beaters beat cream cheese with sugar and vanilla until well blended.
Fill your muffin cups 2/3 full with batter, then make a depression in the top of each muffin in the batter using the back of the spoon. Drop about 1 tsp. of the cream cheese mixture into each indentation. Use up any remaining batter and devide equally ontop of cheese mixture. Sprinkle with reserved crumbs over the batter and filling.
Bake 26-28 minutes or until golden brown and edges spring back when touched. Cool muffins in the pans 5 minutes, remove from pan to cooling rack to cool completely. Serve warm. Store leftovers in the refrigerator.