Carrot Cake Muffins

Fluffy and spiced carrot muffins filled with tangy cream cheese filling

Combine flour, baking powder, soda, salt, and warm spices in a medium bowl.

Mix brown sugar, white sugar, eggs, vegetable oil, yogurt, and vanilla extract in a large mixing bowl. Stir through the carrots and raisins.

Fold the flour mixture in, taking care not over mix it.

In a separate bowl, whip the cream cheese with an electric mixer until smooth and creamy. Add in the egg yolk, vanilla, and sugar and mix until combined.

Add a heaped tablespoon of muffin batter to each of the paper liners. Top each muffin with a spoonful of cream cheese mixture.

Divide the remaining muffin batter over the top.

Bake. Then let the carrot muffins cool in the pan for 5 minutes.

Transfer to a wire rack and cool to room temperature.

See the link for the full recipe!