Cream Cheese Filled Carrot Cake Muffins

1. Preheat oven to 375ºF. Line muffin tin with cupcake liners or lightly spray with nonstick cooking spray.
2. In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, allspice, nutmeg, salt, baking powder, and baking soda.
3. In a small bowl, whisk together eggs, milk, yogurt, and oil until well-combined. Add wet ingredients to dry ingredients. Stir until just combined.
4. Fold in grated carrots with a spatula.
5. For the filling, in the bowl of a stand mixer or with a hand mixer, beat together cream cheese, sugar, and vanilla until smooth.
6. Spoon 1 heaping tablespoon batter into each muffin cup. Place 1 heaping teaspoon cream cheese mixture on top of batter. Cover with 1 more heaping tablespoon of batter. Repeat until the batter and cream cheese mixture are gone.
7. Bake for 18-20 minutes or until tops just start to turn golden brown.
8. Transfer muffins to a wire rack to cool completely.

This recipe is adapted from King Arthur Flour.