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Cream Cheese Carrot Muffins Recipe
Cream Cheese Carrot Muffins Recipe photo by Taste of Home

Cream Cheese Carrot Muffins Recipe

Read Reviews (29)
4.65 29
Publisher Photo
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.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 can (15 ounces) sliced carrots, drained
  • 1-3/4 cups King Arthur Unbleached 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

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.

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.
Originally published as Cream Cheese Carrot Muffins in Taste of Home October/November 2007, p39

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(29)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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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 Nov. 9, 2011

So delicious. A family favorite

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.

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