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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    1 dozen

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

  • 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.
  • 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.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 288 calories, 14g fat (5g saturated fat), 56mg cholesterol, 370mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Googeegaga
    Oct 25, 2019

    My son destroyed these! He couldn't stop eating them! I've also made the recipe with sweet potato puree and butternut squash.

  • alanaalana
    Jul 11, 2014

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

  • kerrynjames
    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!

  • galinthewoods
    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!

  • katie_125
    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.

  • senzascusa
    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.

  • juicyfruit007
    Oct 27, 2010

    Tender, moist and delicious! Better cold, IMO.

  • tracy197600
    Apr 23, 2010

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

  • mbuck6027
    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.

  • smhobden
    Jul 28, 2009

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