Cream Cheese Filled Carrot Cake Muffins with Marzipan Carrots

Ok, well that was certainly the longest title for a recipe so far!  These muffins are so delicious and so pretty, great for Easter!!  The muffins are very easy and quick to make.  The carrots are more time consuming.  But they can be done ahead of time!  They definitely are adorable, and are well worth the effort.   But the muffins are certainly still delightful on their own!  I will post how to make the carrots in a separate post!

Muffins

2 1/4 cups flour

1/2 cup sugar

1/4 cup light brown sugar, packed

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

3/4 teaspoon ginger

1 teaspoon kosher salt

2 large eggs

3/4 cup water

1/3 cup vegetable oil

1 cup grated carrots

Muffin Filling
16 ounces cream cheese softened
2/3 cup sugar
1/4 teaspoon vanilla

Heat oven to 400 degrees.  Place muffin tins into pan for 12 muffins.

For the filling place cream cheese in stand mixer bowl and beat until fluffy.  Add in sugar and vanilla, mix to combine.  Divide in half and set aside.  One half will be used for filling and the other for topping.

In another mixer bowl whisk together all the dry ingredients.  In small bowl combine eggs, water, oil and carrots.  Pour wet ingredients into dry.  Mix until combined. 

Using a tablespoon cookie scoop, place two scoops of the batter into each muffin cup.  Using the same scoop place just shy of one scoop of the filling in the center of the batter in each cup.  Top with one more tablespoon of the batter.  Make sure the batter is completely covering the filling.

Place in oven and cook for 20 minutes.  Muffins will will firm on the top to the touch.