Gulrótar múffur með rjómaostafyllingu

Carrot muffins with cream cheese filling

My daughter's absolute favorite cake is carrot cake with cream cheese topping, very tasty and looks great as a multi-tiered, opulent cake.

This is basically the smaller everyday equivalent, these carrot muffins with cream cheese filling and crunchy sprinkles on top. Also very tasty!

The recipe is enough for approx. 18 muffins.

Ingredients

Ingredients for the muffins

100 g sugar

50 g brown sugar

2 eggs

320 g flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 pinch of salt

180 ml water

80 ml rapeseed oil

3 medium carrots

Ingredients for the filling

200 g cream cheese

40 g powdered sugar

1 tsp ground vanilla

Ingredients for the sprinkles

150 g flour

100 g sugar

100 g melted butter

1 tsp cinnamon

1 pinch of salt

Preparation

Preheat the oven to 400 °F (resp. 200 °C) upper/lower heat.

In a large bowl, stir together the white sugar, brown sugar and eggs.

Then add flour, baking powder, baking soda, cinnamon and salt and mix.

Add more water and oil...

... and process everything into a smooth dough.

Wash, peel and grate the carrots and fold them into the dough.

To make the filling, place the fresh cheese with the powdered sugar and vanilla in a small bowl and mix thoroughly.

Then add the flour, sugar, melted butter, cinnamon and salt to another bowl and knead everything by hand to form crumbles.

Cut the baking paper into approx. 4 x 4 inches (resp. 10 x 10 cm) squares. Then place it in the middle of a suitable glass and use the bottom of the glass to fold it into shape a little.

Place the baking paper cases in a muffin tray and fill them with the different ingredients one after the other:

Put a good teaspoon of dough into each mold, then put some filling in the middle and another teaspoon of dough on top of the filling. The mold should now be about 2/3 full. Then spread plenty of sprinkles on all the molds.

Bake in a preheated oven at 400 °F (resp. 200 °C) upper and lower heat for about 10 to 15 minutes until the crumbles have turned golden brown (test with a toothpick!).

Let the muffins cool a little and then serve.

By the way, I baked these muffins for my colleagues, in a way the last little celebration of my 50th birthday last week. The muffins were well received - or as my colleague said when she got a second muffin: It tastes delicious for carrots!

[Translated from here.]