Carrot Cake Cheesecake Muffins

• Brown butter, melted½ cup (113 g)
• Brown sugar¾ cup (150 g)
• Eggs2 (100 g)
• Milk½ cup (120 g)
• Vanilla extract2 teaspoons (8 g)
• Flour2 cups (250 g)
• Baking powder2 teaspoons (8 g)
• Baking soda½ teaspoon (3 g)
• Salt½ teaspoon (3 g)
• Cinnamon1 teaspoon (3 g)
• Nutmeg¼ teaspoon (1 g)
• Finely grated carrots1 ½ cups (about 150 g, lightly packed)

• Cream cheese8 oz (225 g), softened
• Granulated sugar¼ cup (50 g)
• Egg yolk1 (18 g)
• Vanilla extract1 teaspoon (4 g)
• Flour1 tablespoon (8 g)
• Pinch of salt

Make the filling: Leave the cream cheese out for a few hours until it has softened and is room temperature. In a mixing bowl, add the cheesecake filling ingredients and beat all cheesecake filling ingredients together until smooth. Transfer to a piping bag or small ziplock with the corner snipped.

Make the muffin batter:

On medium-low heat, heat up the butter and let it come to a light simmer. Constantly stir the butter until it’s turned an amber brown. Transfer this to a glass bowl and let this cool to room temperature. Preheat the oven to 425°F (220°C). Line a muffin pan with 12 muffin liners.

In a large bowl, whisk together room temperature brown butter, brown sugar, eggs, milk, and vanilla for 2–3 minutes until well combined and glossy. Add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until just combined.

Fold in the grated carrots gently until evenly distributed.

Fill each muffin liner with batter, leaving just a little room for the cheesecake filling. Pipe about 1 tablespoon of cheesecake filling into the center of each muffin. Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 14–16 more minutes, or until a toothpick inserted at the edge (not center) comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.