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Carrot Cheesecake Muffins

 Carrot Cheesecake Muffins
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
12 ServingsPrep: 20 min. Bake: 25 min.

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 King Arthur Unbleached 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

2 of 2

Carrot Cheesecake Muffins (continued)

Directions (continued)

  • 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.