Carrot Cake Cream Cheese Muffins 🥕✨ These muffins are a must-try for easter brunch! 🤍 (recipe makes 12 muffins) Batter: ½ cup (113g) unsalted butter, melted & slightly cooled ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar 2 eggs, room temp 1½ tsp vanilla extract ⅓ cup (80g) full-fat sour cream or Greek yogurt, room temp 1¼ cups (~150g) finely grated carrots 1⅔ cups (200g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1½ tsp cinnamon ¼ tsp nutmeg ¼ tsp ground ginger Pinch of cloves (optional) *you can add classic carrot cake mix-ins like walnuts or raisins if you’d like! Cream Cheese Filling: 8 oz (226g) cream cheese, softened ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 tbsp all-purpose flour Instructions: Preheat the oven to 350°F (175°C) and line a muffin tin. Make the cream cheese filling by beating the cream cheese and sugar together. Then mix in the vanilla and flour until fully combined. Chill while you make the batter. In a bowl, whisk together the melted butter and both sugars. Add the eggs and vanilla, mix until smooth. Mix in the sour cream and carrots until combined. In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t over mix. Divide the batter evenly between 12 muffin cups. (~¾ full) Using a piping bag, pipe the cream cheese mixture into the center of each muffin. Bake for 18-22 minutes until a toothpick inserted comes out clean (check the muffin part, not the cream cheese). Let it cool and enjoy! (I topped them with mini carrot icing decor) #bakingrecipe #carrotcake #cheesecake #muffins #Recipe - @audreybakes