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    Inside Out Carrot Cake Muffins

    150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
    Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!

    This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
    Inside Out Carrot Cake Muffins!
    Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
    But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.

    Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
    These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
    My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.

    Ingredients:
    Filling
    cream cheesepowdered sugarvanilla extract
    Muffins
    all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar

    Tips:
    These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
    Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
    Add-In Ideas:
    You can get creative with these muffins if you would like! Here’s a few ideas:
    Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!

    But…Are These Carrot Muffins Healthy?
    Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
    How To Store:
    Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
    And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.

    Print

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    Inside Out Carrot Cake Muffins

    Description:
    Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

    Ingredients:

    Filling

    8– ounces cream cheese, room temperature
    3/4 cup powdered sugar
    1 teaspoon vanilla

    Muffins

    2 1/4 cup all purpose flour
    1 1/2 teaspoon baking powder
    1 teaspoon kosher salt
    1 1/2 teaspoon cinnamon
    1 cup light brown sugar packed
    2 eggs
    1 teaspoon vanilla
    3/4 cup water
    1/3 cup vegetable oil
    1 cup grated carrots
    1/4 cup coarse sugar (like Sugar in the Raw)

    Instructions

    Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
    Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
    Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
    In another medium sized bowl whisk the eggs, oil and water together until foamy.
    Stir the wet ingredients into the flour mixture and fold in the carrots.
    Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
    Bake for 20 minutes until the muffins are set.
    Serve warm or room temperature

    Notes:

    Store airtight in the refrigerator for up to 3 days
    Freeze for up to 30 days

    Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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    PIN for later: LEGGI TUTTO

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    Make sure to try my Apple Pie Recipe too! It’s the best!
    Easy Puff Pastry Apple Strudel
    There’s no need to fuss with homemade pastry dough when making this easy homemade strudel. Refrigerated puff pastry will give you a flaky dough that turns perfectly golden brown in the oven!
    Continue reading Apple Strudel at Cookies and Cups. LEGGI TUTTO

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    Hot Cross Buns

    679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO