Cream Cheese-Stuffed Carrot Muffins with Orange Zest

Ingredients:

For the Cream Cheese Stuffing:

• • Cream Cheese: 180g (6.3 oz), chilled
  • Powdered Sugar: 60g (½ cup)

 

• Vanilla Extract: 1 teaspoon

For the Carrot Muffin Batter:

• • Fresh Carrots: 150g (5.2 oz), peeled and finely grated or processed
  • Eggs: 2, room temperature

 

• • Vanilla Extract: 1½ teaspoons
  • Orange Zest: From 1 orange
  • Fresh Orange Juice: 80g (⅓ cup)

 

• • Brown Sugar: 200g (1 cup)
  • Vegetable Oil: 60g (⅓ cup)
  • Unsalted Butter: 40g (3 tablespoons), melted

 

• • Milk: 60g (⅓ cup), room temperature
  • All-Purpose Flour: 360g (3 cups)
  • Baking Powder: 12g (2½ teaspoons)

 

• • Baking Soda: ½ teaspoon
  • Salt: ¼ teaspoon
  • Cinnamon Powder: ½ teaspoon

 

• Chopped Pecans or Walnuts: 55g (½ cup)
• Granulated Brown Sugar: For sprinkling on top (optional)

Instructions:

Cream Cheese Stuffing:

1. 1. In a medium-sized bowl, mix the cream cheese, powdered sugar, and vanilla extract until well combined.

 

1. Divide the mixture into 12 large teaspoons, placing them onto a small lined tray.
2. Freeze the mixture for at least 30 minutes until firm and frozen.

Carrot Muffin Batter:

1. 1. If using a food processor, process the carrots until finely ground. If using a hand grater, grate the carrots and place them in a large bowl.

 

1. 1. Add eggs, vanilla extract, orange zest, orange juice, brown sugar, vegetable oil, melted butter, and milk to the food processor (or bowl) and process until well combined.
   2. In a separate medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Mix until evenly combined.
   3. Add the flour mixture to the carrot mixture and process (or mix) until just combined. Do not overmix. Use a spatula to fold in chopped pecans or walnuts.

 

Assembling the Muffins:

1. 1. Preheat your oven to 210°C (410°F). Line 12 muffin molds with paper liners.
   2. Fill each mold halfway with the carrot muffin batter.
   3. Remove the frozen cream cheese balls from the freezer and place one in the center of each muffin, pressing them down slightly.

 

1. Cover the cream cheese stuffing with the remaining carrot batter until the muffin molds are filled.
2. Optionally, sprinkle granulated brown sugar on top for added texture and sweetness.

Baking the Muffins:

1. 1. Bake the muffins in the preheated oven at 210°C (410°F) for 5 minutes to help them rise higher.

 

1. After 5 minutes, reduce the oven temperature to 185°C (365°F) and continue baking for an additional 13 minutes. Be careful not to overbake to keep the cream cheese filling creamy.
2. Once done, remove the muffins from the oven and cool them on a wire rack.

Serving Suggestions:

1. 1. Serve warm with a cup of tea or coffee for a delightful breakfast treat.

 

1. 1. Dust the tops with powdered sugar for an extra touch of sweetness.
   2. Pair with a dollop of whipped cream or cream cheese frosting for an indulgent dessert.
   3. Serve with fresh fruit on the side for a refreshing contrast.

 

1. These muffins make the perfect addition to any brunch spread.

Cooking Tips:

1. 1. Do not overmix the batter after adding the flour mixture to ensure soft and fluffy muffins.
   2. Make sure the cream cheese filling is fully frozen before using to prevent it from melting too much while baking.

 

1. Grate the carrots finely for the best texture in the muffins.
2. Use fresh orange juice and zest for a bright, citrusy flavor.
3. Let the muffins cool slightly before serving to avoid burning from the cream cheese filling.