Chai Spice Carrot Cake Muffins with Cream Cheese Filling

For the Muffins:

• 1 1/2 c all-purpose flour

• 1 t baking powder

• 1/2 t baking soda

• 1/2 t salt

• 2 1/2 t chai spice

• 1/2 c coconut oil, room temperature

• 1 c granulated sugar

• 2 eggs

• 1 t pure vanilla extract

• 1 1/2 c freshly grated carrots

For the Cream Cheese Filling:

• 8 oz cream cheese, room temperature

• 1/2 c powdered sugar, sifted

• 1/2 t pure vanilla extract

For the Streusel Topping:

• 3/4 c all-purpose flour

• 1/2 t chai spice

• 1/3 c dark brown sugar

• 1/3 c cold salted butter, cubed

Method:

1. Preheat oven to 425F and line a 12-cup muffin pan with bakery muffin liners (normal liners will work as well, but you won't get as much streusel)

2. Mix flour, baking powder, baking soda, salt, and chai spice in a medium mixing bowl. Set aside.

3. Combine the oil and sugar in a large mixing bowl or the bowl of a stand mixer. Mix until well combined, about 3-4 minutes. Add in eggs and vanilla and mix for another 3-4 minutes.

4. Fold in the grated carrots and mix, then slowly add in the dry ingredients and mix until fully combined.

5. Make the cream cheese filling. Whisk together cream cheese, powdered sugar, and vanilla until smooth and creamy, about 2-3 minutes.

6. Scoop about 1 1/2 tablespoons of the muffin batter into the bottom of the prepared muffin pan. Scoop about 1 1/2 teaspoons of the cream cheese filling on top, then place another 1 tablespoon of the muffin batter on top of the cream cheese filling. Spread the batter to the edges of the liners so all of the cream cheese filling is covered.

7. Make the streusel. Whisk together flour, chai spice, and dark brown sugar in a medium mixing bowl. Add the cubed butter and cut into the mixture using a pastry blender. Spoon the mixture evenly over the 12 muffins.

8. Bake for 15-17 minutes or until the edges are slightly golden then remove from the oven and let cool for 5 minutes, then serve.

Enjoy!!