Directions
- 1In a small bowl, mix together the crumble ingredients until pea-sized balls form. Place in fridge.
- 2In a large bowl, combine the melted and cooled butter, buttermilk, eggs, sugars, and vanilla. Whisk until combined.
- 3Mix in shredded carrots and coconut.
- 4Add the remaining dry ingredients and mix until no more white streaks remain. Be careful not to overmix. Set aside.
- 5In a small bowl, add the cream cheese filling ingredients. Mix until light and creamy, about 3 minutes.
- 6Grease and line a muffin tin.
- 7Scoop 1.5 tbsp of batter into each tin. Add a tbsp of cream cheese filling over the batter. Add another 1.5 tbsp of batter over the cream cheese filling. Top each with 1 tbsp of crumble.
- 8Bake at 375 F for 20 minutes or until a toothpick comes out clean.
Ingredients
- 3.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.67 cups brown sugar
- 2.25 tsp cinnamon
- 0.25 tsp salt
- 6 tbsp butter
- 1 stick butter
- 0.75 cups buttermilk
- 2 pcs eggs
- 1 cup sugar
- 0.5 cups brown sugar
- 2 tsp vanilla
- 2 cups grated carrots
- 1 cup sweetened shredded coconut
- 0.75 tsp baking powder
- 0.75 tsp baking soda
- 6 oz cream cheese
- 3 tbsp granulated sugar
- 1 tsp vanilla
- 1 tsp cornstarch
Equipment
small bowllarge bowlwhiskgratermuffin tinspoon
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