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Carrot Patch Chocolate Cheesecake Muffins

Decadent Carrot Patch Chocolate Cheesecake Muffins Recipe

Indulge in delightful Carrot Patch Chocolate Cheesecake Muffins, a perfect blend of moist carrot cake and rich chocolate cheesecake.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Shredded Carrots Provides sweetness and moisture
  • 1.5 cups All-purpose Flour Can be swapped with whole wheat flour
  • 1 cup Granulated Sugar Can use coconut sugar for lower glycemic substitute
  • 0.75 cups Unsweetened Cocoa Powder Adds rich chocolate flavor
  • 2 teaspoons Baking Powder Leavening agent
  • 2 large Eggs Can be replaced with flaxseed meal for vegan option
  • 0.5 cups Milk Non-dairy milk can be used
For the Cheesecake Swirl
  • 8 ounces Cream Cheese Opt for full-fat for creaminess
  • 0.5 cups Chocolate Chips Optional but recommended for extra richness

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and cocoa powder; whisk until blended.
  3. In a separate bowl, mix shredded carrots, melted butter, eggs, and milk until well combined.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. In another bowl, beat the cream cheese until smooth. Add sugar and an egg, mixing until combined.
  6. Divide muffin batter into cups, add cheesecake mixture, then top with more muffin batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days at room temperature, or a week in the refrigerator.

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