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Carrot Cheesecake Muffins Recipe

Carrot Cheesecake Muffins Recipe photo by Taste of Home

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With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.

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Carrot Cheesecake Muffins Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

4 ounces cream cheese, softened
2 tablespoons sugar
1-1/2 teaspoons grated orange peel
BATTER:
1/3 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1/2 cup evaporated milk
2 tablespoons orange juice
1-1/4 cups finely grated carrots (about 3 medium)
1/2 cup raisins
1/2 cup chopped walnuts
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

Directions

In a small bowl, beat the cream cheese, sugar and peel until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts.
Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 259 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 194 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Carrot Cheesecake Muffins in Best of Country Breads , p21

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Carrot Cheesecake Muffins

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Reviewed on Nov. 17, 2011 by sulynn051467

These were so moist and delicious! Next time I will try adding nuts! As for the layers coming out I followed someone's else advice and put the cream cheese mixture in the fridge/freezer to harden up a bit before adding to muffin pan and they turned out with a nice middle layer! Very addictive!

Reviewed on Feb. 01, 2011 by christyberry

So yummy!