Carrot Cake Muffins are muffins loaded with carrots and stuffed with cream cheese frosting. Perfect for breakfast, brunch or a snack. Also freezer-friendly!
Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.
Sift together flour, baking powder, sugar, salt, ginger, cinnamon and nutmeg in a mixing bowl, set aside.
In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.
Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
Fold in finely grated carrots.
Evenly spoon batter into cupcake liners. It will be approximately 1 heaping tablespoon.
In another small bowl, beat cream cheese until smooth.
Add egg yolk, vanilla and sugar, blending until smooth.
Place a dollop of cream cheese batter in the center of the carrot cake batter.
In another small bowl, mix together walnut streusel topping, walnuts, brown sugar and flour, breaking up any pieces of brown sugar.
Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
Remove and allow to cool.
If you've tried this recipe, come back and let us know how it was!