Have you ever tasted a carrot cake in muffin form? It’s a truly delightful and cute experience, I have to say.
These carrot cake muffins taste just like a carrot cake, except, well, in the form of a muffin.
I really like their lovely cinnamony taste and their moist texture. But what I like best is that they have the frosting already ‘built in’. Yes, they hide this wonderful baked-in, sweetened cream cheese filling inside.
Isn’t that just adorable?
In case you’d like to know more details, then here they are…
This is all that we need to make the magic happen.
1. First, preheat the oven to 400 °F (205 °C).
2. Then, in a larger bowl pour all the dry ingredients: flour, white sugar (3/4 cup – 150 grams), light brown sugar, baking powder, baking soda, cinnamon, ground ginger and salt.
I think I’d have nothing against having these muffins on my table every single Sunday. They are sooo good.
They are moist, they have refreshing peach chunks in them and there’s this perfect amount of cinnamon that, along with milk in the batter, takes the taste into a really exciting level…
I highly recommend these! They are yummy!!
To make the peach muffins, you will need these ingredients…
And to actually make the muffins you will need to do this…
1. Preheat the oven to 350 F (175 C).
2. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
3. Dice the peaches.
I am using canned peaches here.
4. To make the topping, in a small bowl, whisk together the sugar (4 tbsp), flour
(1 tbsp) and cinnamon (1/2 tsp). Add the oil and mix together until fully incorporated and you have a sandy texture.
5. To make the muffin batter, in a small bowl, whisk together the flour (2 cups), baking powder, cinnamon and salt and set aside.
6. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and milk.
7. Add the flour mixture and stir until just combined.
8. Gently stir in peaches.
9. Fill your muffin cups about 2/3 full with the muffin batter.
10. Sprinkle the muffins with topping.
11. And bake at 350°F (175°C) for 20 to 25 min, until a tester inserted into the center comes out clean.
12. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Easy 12 steps that lead directly to heaven.
Enjoy, dear friends!
With love,
Petra
(This lovely recipe was adapted from barbarabakes.com. It makes about 15 muffins.)
The moment you take a bite the muffin welcomes you with its moist and tender texture.
After a while you’ll notice that a couple of refreshing assorted berries have come to greet you too.
‘Yum’ – that’s exactly what comes to your mind!
And then, as if this wasn’t enough already, you’ll stumble upon these wonderfully rich and creamy white chocolate chunks that counterbalance the tartness of the berries in a way you’ve never even dared to dream about before.
And you think: ‘I thought “Yum” before… so what am I supposed to think now? Shall I scream? Or call somebody? Or shall I run really fast?’
These muffins, they are amazing.
This is the cast of characters.
I’ve noticed that for some reason the number of ingredients in my recipes rarely exceeds ten.
If ever.
Who knows why?
‘Cause I don’t.
1. To make your own ‘treasure box’ muffins you’ll need two bowls.
One bowl for the ‘wet’ ingredients and the other one for the ‘dry’ ones.
Then you just combine the two, bake it and that’s it.
Bye!
No, no, no, just kidding – don’t you expect me to leave that quickly.
You know me, don’t you?
I’m here to reveal the whole story in every specific detail.
Otherwise my brain would break.
So (and this really is the step number one), in a bowl pour all the wet ingredients – the lemon juice, oil, milk and egg.
2. Whisk them to combine.
3. Then grab the white chocolate.
And chop it roughly into chunks.
Of course, you can also use store-bought chunks or even chips.
4. Place the dry ingredients (the flour, baking powder, salt, sugar and chocolate chunks) into the second bowl.
Set about half a cup of chunks aside for decorating.
5. Stir to combine.
6. Now pour the wet mixture into the dry one.
7. And stir -and this is important when it comes to muffins – just until it combines.
Small lumps are perfectly all right.
Overmixing a muffin batter might result in tough muffins.
8. Finally, add the berries.
If you decide to use frozen berries, don’t let them thaw before baking. That way they won’t bleed into the batter and the batter will remain yellow(ish).
Which is exactly what I didn’t do.
9. Gently, fold in the berries and admire the beauty you’ve created.
Yes, I see a lot of beauty in batters.
Yes, I am feeling all right.
Why do you ask?
10. Line the muffin tin with paper liners.
If you don’t want to use papers, then just oil the tins with some vegetable oil.
11. Using a spoon, fill each cup full of batter and sprinkle a few chocolate chunks over the top.
The extreme amount of batter per cup might surprise you, but that way you’ll achieve those nice domed tops more easily.
12. Bake at 356 F (180 C) for about 20-25 minutes…
… or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
13. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Then let cool completely.
Here it is – standing proud in all its irresistible deliciousness.
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