Carrot Cake Muffins

20 mins
Serves 1
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Directions

  1. 1In a small bowl, mix together the crumble ingredients until pea-sized balls form. Place in fridge.
  2. 2In a small bowl, mix together the crumble ingredients until pea-sized balls form. Place in fridge.
  3. 3In a small bowl, mix together the crumble ingredients until pea-sized balls form. Place in fridge.
  4. 4In a large bowl, combine the melted and cooled butter, buttermilk, eggs, sugars, and vanilla. Whisk until combined.
  5. 5In a large bowl, combine the melted and cooled butter, buttermilk, eggs, sugars, and vanilla. Whisk until combined.
  6. 6In a large bowl, combine the melted and cooled butter, buttermilk, eggs, sugars, and vanilla. Whisk until combined.
  7. 7Mix in shredded carrots and coconut.
  8. 8Mix in shredded carrots and coconut.
  9. 9Mix in shredded carrots and coconut.
  10. 10Add the remaining dry ingredients and mix until no more white streaks remain. Be careful not to overmix. Set aside.
  11. 11Add the remaining dry ingredients and mix until no more white streaks remain. Be careful not to overmix. Set aside.
  12. 12Add the remaining dry ingredients and mix until no more white streaks remain. Be careful not to overmix. Set aside.
  13. 13In a small bowl, add the cream cheese filling ingredients. Mix until light and creamy, about 3 minutes.
  14. 14In a small bowl, add the cream cheese filling ingredients. Mix until light and creamy, about 3 minutes.
  15. 15In a small bowl, add the cream cheese filling ingredients. Mix until light and creamy, about 3 minutes.
  16. 16Grease and line a muffin tin.
  17. 17Grease and line a muffin tin.
  18. 18Grease and line a muffin tin.
  19. 19Scoop 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.
  20. 20Scoop 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.
  21. 21Scoop 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.
  22. 22Bake at 375 F for 20 minutes or until a toothpick comes out clean.
  23. 23Bake at 375 F for 20 minutes or until a toothpick comes out clean.
  24. 24Bake at 375 F for 20 minutes or until a toothpick comes out clean.

Ingredients

  • 3.75 cups all-purpose flour
  • 3.75 cups all-purpose flour
  • 3.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 0.67 cups brown sugar
  • 0.67 cups brown sugar
  • 0.67 cups brown sugar
  • 2.25 tsp cinnamon
  • 2.25 tsp cinnamon
  • 2.25 tsp cinnamon
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 6 tbsp butter
  • 6 tbsp butter
  • 6 tbsp butter
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 0.75 cups buttermilk
  • 0.75 cups buttermilk
  • 0.75 cups buttermilk
  • 2 pcs eggs
  • 2 pcs eggs
  • 2 pcs eggs
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 0.5 cups brown sugar
  • 0.5 cups brown sugar
  • 0.5 cups brown sugar
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 cups grated carrots
  • 2 cups grated carrots
  • 2 cups grated carrots
  • 1 cup sweetened shredded coconut
  • 1 cup sweetened shredded coconut
  • 1 cup sweetened shredded coconut
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking soda
  • 0.75 tsp baking soda
  • 0.75 tsp baking soda
  • 6 oz cream cheese
  • 6 oz cream cheese
  • 6 oz cream cheese
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch

Equipment

small bowllarge bowlwhiskgratermuffin tinspoon