Cream Cheese Carrot Muffins
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
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
Reviews
My son destroyed these! He couldn't stop eating them! I've also made the recipe with sweet potato puree and butternut squash.
this is tooo dry... only one egg... I through it away... discusting...!!
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 family loved these. We got "the layer" but did not care. It's hard to decide if these are breakfast or dessert!
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.
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.
Tender, moist and delicious! Better cold, IMO.
my Family loves this recipe and I do not even add the cram cheese. I add raisins insetd.
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.
Cream Cheese Carrot MuffinsI made these using shredded Carrots, with Crushed Pinapple to make 2 cups, so GOOD I also added Raisins!