1 cup (213 grams) lightly packed light brown sugar
2/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
2 large eggs
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1 cup (120 grams) all-purpose flour
1 1/2 cups lightly packed grated carrots, 2 to 3 medium carrots
4 ounces cream cheese, room temperature
Turbinado sugar, for garnish
Steps to Make It
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Gather the ingredients.
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Line a 12-cup muffin tin with paper liners. Position a rack in the center of the oven and heat to 350 F.
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Whisk the brown sugar, oil, and vanilla in a large bowl until combined.
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Whisk in the eggs one at a time.
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Sprinkle the baking powder, baking soda, cinnamon, and salt into the bowl one at a time, vigorously whisking after each.
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Gently fold in the flour with a silicone spatula just until a few streaks remain.
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Fold in the carrots.
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Place 1 1/2 to 2 tablespoons of batter in the bottom of each muffin cup.
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Dollop 2 teaspoons of cream cheese into the center of each cup.
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Place another 1 1/2 to 2 tablespoons of batter over the cream cheese.
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Sprinkle each muffin with turbinado sugar.
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Bake for 22 to 24 minutes, rotating at the halfway point, until a wooden skewer inserted into the side of one of the muffins comes out with a moist crumb or two attached (you don't want to insert it into the middle, or you'll jab the cream cheese). Serve warm or at room temperature.
Tips
- When finely grating the carrots, you can use a food processor or a box grater.
- Do not aggressively pack the measuring cups with the grated carrots. They should be loosely packed.
- Add the carrots when you can still see streaks of flour in the mixing bowl, so you don't over mix the batter.
- A small 2-tablespoon portion scoop works great for portioning the batter into the muffin cups, if you have one.
- You will know the muffins are done when they are dry to the touch (but don't burn yourself) and when a wooden skewer inserted into the side comes out with a moist crumb or two attached.
- The tops of the muffins may pucker and dip a little once baked due to the cream cheese filling. If you do not use the cream cheese, they will dome.
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";}}Breakfast & Brunch, Appetizers & Snacks
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