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I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!—Francy Schneidecker, Tillamook, Oregon
Nutritional Facts 1 muffin equals 288 calories, 14 g fat (5 g saturated fat), 56 mg cholesterol, 370 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Cream Cheese Carrot Muffins in Taste of Home October/November 2007, p39
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Reviewed on Dec. 02, 2012 by kerrynjames
We loved these! We also got a layer rather than a center, but they are tasty anyway. Next time, I think I'm going to lightly swirl the filling in rather than just drop it. Thanks for the recipe!
Reviewed on Nov. 09, 2011 by Tat2baker
So delicious. A family favorite
Reviewed on Sep. 16, 2011 by galinthewoods
My family loved these. We got "the layer" but did not care. It's hard to decide if these are breakfast or dessert!
Reviewed on Apr. 10, 2011 by katie_125
I have made other muffins w/ cream cheese in the middle & in order to get a "center" of cream cheese instead of a layer, the cream cheese needs to be cold and solid. If the batter is sweet enough, you can just take a melon baller and drop the cold, solid cheese into the middle, without having to soften it and add sugar/egg like this recipe calls for. It will stay in that shape and give you better results.
Reviewed on Apr. 08, 2011 by senzascusa
I'm wondering if I did something wrong or my ingredients were wonky? Everyone seems to have loved this, but my husband and I found them very heavy. The carrot batter tasted inCREDible, so I figured I'd love them.I found the filled so strange though--it almost seems like some ingredients are missing. If TOH triple tests, or whatever, how does their filling look so perfect? It should have been a filling layer like the rest of us.Part of me wants to make these again to give them another chance cuz I really want them to be amazing, and a part of me says that would be a waste of money to try again. The filling layer was liquid-like, but I had expected it to be thick like icing.
I'm wondering if I did something wrong or my ingredients were wonky? Everyone seems to have loved this, but my husband and I found them very heavy. The carrot batter tasted inCREDible, so I figured I'd love them.
I found the filled so strange though--it almost seems like some ingredients are missing. If TOH triple tests, or whatever, how does their filling look so perfect? It should have been a filling layer like the rest of us.
Part of me wants to make these again to give them another chance cuz I really want them to be amazing, and a part of me says that would be a waste of money to try again. The filling layer was liquid-like, but I had expected it to be thick like icing.
Reviewed on Oct. 27, 2010 by juicyfruit007
Tender, moist and delicious! Better cold, IMO.
Reviewed on Apr. 23, 2010 by tracy197600
my Family loves this recipe and I do not even add the cram cheese. I add raisins insetd.
Reviewed on Nov. 13, 2009 by mbuck6027
These were awesome! As many other readers have mentioned I too had problems with the filling looking more like a layer. I think the next time I will fill a piping bag and squeeze the filling into the center of the batter.
Reviewed on Jul. 28, 2009 by smhobden
Cream Cheese Carrot MuffinsI made these using shredded Carrots, with Crushed Pinapple to make 2 cups, so GOOD I also added Raisins!
Cream Cheese Carrot Muffins
I made these using shredded Carrots, with Crushed Pinapple to make 2 cups, so GOOD I also added Raisins!
Reviewed on Jul. 21, 2009 by Joscy
I have same question about carb count, however, I do not use insulin pump. Thank you.
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