Best Inside Out Carrot Cake Muffins Recipes

INSIDE-OUT CARROT CAKE MUFFINS

Steps:

• 1. Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
• 2. For Filling: Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
• 3. For Muffin Batter: Whisk together all dry ingredients.
• 4. In a small bowl whisk together eggs, water and oil until well combined.
• 5. Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
• 6. Add carrots and stir.
• 7. Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
• 8. Bake about 20 minutes. Top of muffins will be firm.

INSIDE-OUT CARROT CAKE MUFFINS RECIPE VIDEO

Steps:

• Preheat oven to 375 degrees and line a muffin tin with paper liners. Grate the carrots on a box grater and then set aside.
• In a separate medium-sized bowl, add all of the cream cheese filling ingredients and whisk to blend until perfectly smooth. Set aside.
• In a large mixing bowl, whisk sugar, oil, eggs and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Sift the flour and baking soda on top of the wet ingredients and gently fold until completely blended. Set aside.
• Add about 2 Tbsp of the carrot cake batter into the bottom of each muffin liner. Then, drop one heaping teaspoon of the cream cheese filling directly into the center of the batter. (You will not use up all of the filling at this point.) Use the remaining cake batter to fill each muffin to within about ¼" from the top. (Enough to completely cover the filling.)
• Bake 18-20 minutes until the sides of the muffin are firm to the touch. (It is likely that the filling will have begun to ooze from the top of the muffins, which is what you want!) Remove the cakes from the oven and cool them on a rack for about 10 minutes.
• While the cakes are cooling, fill a pastry bag with a small round tip (or resealable bag with the corner snipped) with your remaining cream cheese filling and pipe into the hole where the filling broke through the top of the muffin. (There will be a small hollow cavity inside the muffin that we want to fill with the remaining frosting.) Serve these fun original cakes warm or at room temperature. Enjoy!