Carrot cake is classic but improveable. How to do that? Fill with cheesecake! Cheesecake-stuffed carrot muffins have a moist, spiced carrot base, tangy cheesecake, and a sweet and crunchy cinnamon crumble topping.
Put a muffin tin in the oven and preheat it to 375 degrees Fahrenheit (200 degrees Celsius).
2
Make Crumble Topping
Heat butter in the microwave.
Mix all crumble ingredients in a bowl with a fork until crumbly. There should be different crumble sizes.
3
Make Cheesecake Filling
Beat cream cheese, vanilla, and sugar until smooth; set aside.
4
Make muffin batter
Mix eggs, water, and oil.
Add dry muffin ingredients and mix.
Mix in grated carrots
5
Place 1 ½ - 2 tablespoons of batter in each muffin liners, cover the bottom, and add a generous tablespoon of cheesecake filling in the centre, avoiding the edges.
6
To ensure that the muffin cases are approximately ½ full, cover them with additional muffin batter.
7
Crumble topping generously and bake for 20 minutes or until a skewer comes out clean (avoid the cheesecake).
also see
also see
BLUEBERRY CRUMBLE MUFFINS WITH CREAM CHEESE FILLING RECIPE