Spiced Carrot Muffins
Soft and moist carrot muffins, studded with pecans and topped with spicy pistachios. And oh, don't forget the secret cheesecake filling!
: 3371 kcal
Author: Just Jo
For the filling
  • 100 g full fat cream cheese
  • 1/2 tsp orange extract
  • 2 tbsp icing sugar
For the muffins
  • 1 large egg
  • 100 ml milk
  • 90 ml vegetable oil
  • 180 g soft brown sugar
  • 300 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb
  • 2 tsp pumpkin pie spice
  • 25 g finely chopped pecans
  • 100 g coarsely grated carrot
To top
  • 20 g crushed chopped or slithered pistachios
  1. Make the filling first - beat the cream cheese to slacken then beat in the icing sugar and the orange extract.
  2. Preheat oven to 200˚C and line a muffin pan with paper cases.
  3. Beat the egg, milk, oil and sugar together in a large jug until well combined.

  4. In a large bowl, sift the flour, raising agents and spice then stir in the pecans. 

  5. Stir the carrot into the flour mix to distribute it evenly throughout the mix and then pour in the liquid ingredients, stirring until only just combined. Remember, a few lumps are just fine in muffin making!

  6. To make sure you don't run out of mix to cover the cream cheese filling, take out 4 tbsp mixture then divide the rest between the muffin cases. Dollop on a tsp of cream cheese filling then cover with a tsp of muffin mixture. 
  7. Bake for 22 minutes (check at 20 and be prepared to leave them in for 25) until well risen and browned on top. If pressed towards the side, they will spring back but you'd need to avoid the cheesecake to check for doneness with a skewer.
  8. Cool for 5-10 mins in the tin before transferring to a rack (or your mouth!). These muffins keep very well for a couple of days.
Recipe Notes

You can use 1 tsp finely grated orange zest if you don't have extract for the filling.
2 tsp of ground cinnamon would be a lovely substitute if you don't have pumpkin pie spice to hand.