Carrot Cake Cheesecake Muffins
Apr
This recipe combines 2 milchig favorites!
Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin pan or line the pan with paper muffin cups.
Stir together the cream cheese, sugar and vanilla. Set aside.
In a medium-sized bowl, whisk together the dry ingredients. In a small bowl, whisk together the eggs, milk and butter. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots, stirring to combine.
Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Drop on a heaping tablespoon of cream cheese filling.
Cover with enough batter to fill the muffin cups quite full. The batter should come to within about 1/4" of the top of each muffin cup.
Bake the muffins until a cake tester inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 Minutes. The tops of the muffins will feel firm to the touch.
Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be soft. If you wait for them to cool, it'll firm up.
This looks great to make, easy to portion control and I think a first for me to actually make for Shavuos. I don’t have children
coming for this yontif, and it is only my husband and I, so I think it is finally something i can safely make for just us two!! Thanks for great ideas and recipes.
You’re most welcome! They are delicious and you can keep them in the freezer and just take out as many as you like.