Cream Cheese Carrot Cake Muffins

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.


2. Mix the brown sugar and melted butter (or oil) in a large bowl until well combined.


3. Add the eggs and vanilla extract, and whisk until smooth.

4. Stir in the sour cream and milk until fully incorporated.


5. Fold in the shredded carrots until evenly distributed.


6. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.


7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.


8. Fill each muffin cup with batter, about 3/4 full.


9. Prepare the cream cheese filling by beating the cream cheese, sugar, flour, milk, and vanilla extract until smooth.


10. Spoon a dollop of the cream cheese mixture onto the center of each muffin.


11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

12. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.


13. Serve and enjoy these delightful Cream Cheese Carrot Cake Muffins!