Carrot Cake Muffins

Ingredients:

Muffins:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots

Cream Cheese Layer:

• 8 ounces cream cheese, room temperature
• 1 large egg yolk
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract

Instructions:

Cream Cheese Layer:

1. Beat cream cheese until smooth.
2. Add egg yolk, sugar, and vanilla. Beat until combined.
3. Chill the cream cheese filling.

Muffins:

1. Combine dry ingredients: flour, sugars, baking powder, salt, and spices.
2. Combine wet ingredients: eggs, buttermilk, oil, and vanilla.
3. Gradually mix wet ingredients into dry ingredients.
4. Fold in grated carrots.
5. Let batter rest for 15 minutes.
6. Preheat oven to 425°F (220°C).
7. Fill muffin liners 1/2 full with batter, then add a spoonful of chilled cream cheese filling, and top with more batter.
8. Bake for 7 minutes at 425°F, then reduce to 350°F (175°C) and bake for 12-15 more minutes.

Tips and Substitutions:

• Carrot Variation: You can add other vegetables like zucchini or applesauce.
• Spices: Experiment with different spices like cardamom or allspice.
• Sweetener: Use honey, maple syrup, or coconut sugar as a substitute for sugar.
• Dairy-Free: Use dairy-free butter and milk alternatives.
• Gluten-Free: Use a gluten-free flour blend.
• Nut-Free: Omit nuts or use a nut-free butter.

Enjoy your delicious Carrot Cake Muffins!