Carrot Cheesecake Muffins Recipe
Carrot Cheesecake Muffins Recipe photo by Taste of Home

Carrot Cheesecake Muffins Recipe

Publisher Photo
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Carrot Cheesecake Muffins in Best of Country Breads 2000, p21

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.

Reviews for Carrot Cheesecake Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 17, 2011

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!

MY REVIEW
Reviewed Feb. 1, 2011

So yummy!

MY REVIEW
Reviewed Dec. 15, 2010

It's just hard to put the filling in... it turn out to become a layer just like the other reviews said. Flavor-wise, it turned out good.

MY REVIEW
Reviewed Jan. 18, 2010

I made this for a brunch and the results were wonderful. Not a crumb left. So yummy,moist, and filling.

MY REVIEW
Reviewed Feb. 6, 2009

add 1/2 cup crushed pineapple for added moisture.

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