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Cream Cheese Carrot Muffins Recipe

Cream Cheese Carrot Muffins Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 1 can (15 ounces) sliced carrots, drained
  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar

Directions

  • 1. Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened.
  • 2. Fill 12 greased muffin cups one-third full. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
  • 3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts

1 muffin: 288 calories, 14g fat (5g saturated fat), 56mg cholesterol, 370mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.

Reviews for Cream Cheese Carrot Muffins

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MY REVIEW
alanaalana User ID: 7200306 74935
Reviewed Jul. 11, 2014

"this is tooo dry... only one egg... I through it away... discusting...!!"

MY REVIEW
kerrynjames User ID: 5662698 206676
Reviewed Dec. 2, 2012

"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!"

MY REVIEW
galinthewoods User ID: 3317961 206675
Reviewed Sep. 16, 2011

"My family loved these. We got "the layer" but did not care. It's hard to decide if these are breakfast or dessert!"

MY REVIEW
katie_125 User ID: 4634535 141490
Reviewed Apr. 10, 2011

"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."

MY REVIEW
senzascusa User ID: 2756822 146639
Reviewed Apr. 8, 2011

"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."

MY REVIEW
juicyfruit007 User ID: 1404522 74934
Reviewed Oct. 27, 2010

"Tender, moist and delicious! Better cold, IMO."

MY REVIEW
tracy197600 User ID: 3040337 120869
Reviewed Apr. 23, 2010

"my Family loves this recipe and I do not even add the cram cheese. I add raisins insetd."

MY REVIEW
mbuck6027 User ID: 1439723 206674
Reviewed Nov. 13, 2009

"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."

MY REVIEW
smhobden User ID: 3330247 146590
Reviewed Jul. 28, 2009

"Cream Cheese Carrot Muffins

I made these using shredded Carrots, with Crushed Pinapple to make 2 cups, so GOOD I also added Raisins!"

MY REVIEW
Joscy User ID: 2694585 126737
Reviewed Jul. 21, 2009

"I have same question about carb count, however, I do not use insulin pump. Thank you."

MY REVIEW
mapete8 User ID: 2815935 65173
Reviewed Apr. 19, 2009

"I made these muffins last weekend. They were so moist and delicious. I had trouble getting a pocket of cream cheese as well. It came out as a layer. Will have to try again."

MY REVIEW
catmw User ID: 1775632 74928
Reviewed Apr. 16, 2009

"That was a valid question about the carbs.  Type 1 insulin dependent diabetics rely on carb counts in order to determine how much insulin is needed to cover what is eaten.  I am on an insulin pump and would certainly eat these muffins, but would really love to know the carb count as well.  However, I would not expect that the person who posted the recipe would know that information."

MY REVIEW
alykat5911 User ID: 4074272 141776
Reviewed Apr. 13, 2009

"I made these over the weekend and they were delicious. My first time making muffins however, so the cream cheese pocket came out more like a layer. also, i used regular size muffin pans and made about 8 muffins. again, could be bc i am a muffin novice."

MY REVIEW
cgrace User ID: 120238 62445
Reviewed Apr. 11, 2009

"Alot of times I substitute half the sugar or a little more with Splenda then it will still keep the right consistency for the recipe and not be like a hockey puck.  Not many people think of diabetes when you ask about carbs.  My husband is to.  "

MY REVIEW
rockyskye User ID: 3940462 126736
Reviewed Apr. 10, 2009

"I wouldn't substitute anything in this recipe.I like things full flavor.Made for family.Each person ate 2.So not that detrimental to our health."

MY REVIEW
berhodes125 User ID: 2013251 146587
Reviewed Apr. 10, 2009

"Thanks to each of you for your answers.  I appreciate all the suggestions.

I am Diabetic and that was the reason I ask about the carbs.
 "

MY REVIEW
helenclover User ID: 3792499 146991
Reviewed Apr. 10, 2009

"I would probably substitute some or all of the sugar with Splenda, use some whole wheat flour in place of part of the all-purpose, add some wheat germ, and use low fat or fat free cream cheese. Seems like raisins could be added too. Sounds delicious and healthy to me and I plan to try it!

Helen"

MY REVIEW
Chrissy123 User ID: 499897 58926
Reviewed Apr. 10, 2009

"If you're watching your carbs, say in an Atkins manner, then you wouldn't eat these anyway as they contain wheat and sugar. Substitue the sugar for Splenda to remove a lot of the carbs. Not sure if soy flour could be used in place of the wheat flour."

MY REVIEW
Maxi User ID: 13517 62442
Reviewed Apr. 10, 2009

"Who Cares? She probably isn't a dietitian and doesn't know so why ask? Try figuring it out yourself!"

MY REVIEW
berhodes125 User ID: 2013251 141392
Reviewed Apr. 9, 2009

"How many carbs is in this muffin?"

MY REVIEW
emsanders User ID: 2997245 61042
Reviewed Apr. 9, 2009

"What was the answer to joygal522's question? I would like to know too!! Evelyn"

MY REVIEW
joygal522 User ID: 1863197 141389
Reviewed Apr. 9, 2009

"what size baby food carrots would you substitute for the 15 oz canned, pureed? same? or less? joygal"

MY REVIEW
luceefn User ID: 1168228 127080
Reviewed Apr. 9, 2009

"Would cooked frozen carrots work as well as canned?

luceefn"

MY REVIEW
dlwztw User ID: 119900 146573
Reviewed Apr. 9, 2009

"When I make carrot cake, I use baby food of carrots. It works fine and I'm going to try it for this recipe."

MY REVIEW
donnab1 User ID: 1958100 65164
Reviewed Apr. 9, 2009

"These sound wonderful. I just added canned carrots to my grocery list. That will be better than grating fresh carrots...

dbram"

MY REVIEW
karlas_kitchen User ID: 2852414 58925
Reviewed Apr. 9, 2009

"Sound wonderful, but will probably just cook the carrots instead of from a can as I don't like the flavor of canned carrots."

MY REVIEW
kgoulden User ID: 2875600 151987
Reviewed Apr. 9, 2009

"I intend making these goodies within the hour....I have all the ingredients on hand. The photo looks soooo good!"

MY REVIEW
smfeldner User ID: 3400556 120868
Reviewed Apr. 9, 2009

"these look so good! i can't wait to make them!!"

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