Cream Cheese Filled Carrot Cake Muffins

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1/4 cup applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup lightly packed, finely grated carrots, about 2 large carrots
• 2 Tbsp Raw Turbinado Sugar or Sanding Sugar, divided
• 8 oz cream cheese, softened, I softened in the microwave for 30 seconds on HIGH
• 1/3 cup granulated sugar
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 375 degrees, and place paper liners in a muffin tin. With an electric mixer set to low, beat the softened cream cheese with 1/3 cup granulated sugar, lemon juice, and 1/2 tsp vanilla until smooth, then put that bowl aside.
2. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, and nutmeg together, and set it aside as well.
3. In a large bowl, use the electric mixer on low to combine 1 cup granulated sugar with the buttermilk, vegetable oil, applesauce, eggs, and 1 tsp vanilla for 30 seconds. Tip in the dry mixture and stir only until the batter comes together. Switch to a rubber spatula and fold in the grated carrots.
4. Spoon 1/8 cup of muffin batter into each lined cup, keeping the amounts as even as you can. If you do not have a 1/8 cup measure, use 2 Tbsp instead. Add 1 Tbsp of the cream cheese filling to the center of each cup, then spoon another 1/8 cup of muffin batter over the filling. Scatter 1/2 tsp Raw Sugar over each muffin.
5. Bake for 20-23 minutes, until the edges are pale golden. If the muffins cling to the pan, loosen the edges carefully with a knife. Serve them warm if you want the cream cheese center a bit softer, or let them cool for 30-40 minutes for a firmer filling. Store the muffins in an airtight container.