Carrot Cheesecake Crumb Muffins
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 18 muffins 1x
Ingredients
Scale
For the muffins
- 1 cup shredded carrot (about 1 large carrot)
- 2 eggs
- 1/2 cup maple sugar
- 3/4 cup milk of choice
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of salt
For the cheesecake
- 1 (8-ounce) container organic cream cheese or almond milk cream cheese, softened to room temperature*
- 1/3 cup maple sugar
- 1 medium egg, at room temperature
- 1 teaspoon vanilla extract
For the crumb toppings
- 1/3 cup maple sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 cups gluten free baking flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray.
- Finely shred carrots. In a large mixing bowl, whisk together carrot, eggs, maple sugar, milk, butter, and vanilla extract. Then add baking flour, baking soda and powder, and salt then mix until combined. Use an ice cream scoop to scoop out the batter halfway full into 18 muffins.
- In another bowl or stand mixer, add all ingredients for the cheesecake and beat together for 1-2 minutes until combine. Use a spoon to add about 1-2 tablespoons of the cheesecake mixture on top of each muffin, making sure to not fill to the top.
- Lastly, mix together the crumb toppings in a small bowl. Sprinkle the crumb topping on top of each muffin, pressing lightly into the cheesecake layer.
- Place in the oven to bake for 25 minutes. Cool for about 10 minutes then eat up!
Find it online: https://paleomg.com/carrot-cheesecake-crumb-muffins/