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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 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.

Reviews for Cream Cheese Carrot Muffins

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MY REVIEW
Reviewed Jul. 11, 2014

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

MY REVIEW
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
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
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
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
Reviewed Oct. 27, 2010

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

MY REVIEW
Reviewed Apr. 23, 2010

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

MY REVIEW
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
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
Reviewed Jul. 21, 2009

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

MY REVIEW
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
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
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
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
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
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
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
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
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
Reviewed Apr. 9, 2009

"How many carbs is in this muffin?"

MY REVIEW
Reviewed Apr. 9, 2009

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

MY REVIEW
Reviewed Apr. 9, 2009

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

MY REVIEW
Reviewed Apr. 9, 2009

"Would cooked frozen carrots work as well as canned?

luceefn"

MY REVIEW
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
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
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
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
Reviewed Apr. 9, 2009

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

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