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Cream Cheese Carrot Muffins
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Cream Cheese Carrot Muffins

Recipes »  Bread  »  Muffins

muffins

"Delicious! The only thing is, the recipe makes it sound like you can only use 1 TBSP of cream cheese filling for each muffin. I threw away a lot of filling and found that the muffins didn't have enough to taste it. It looked pretty around the edges though. My 7-year-old son told me he liked them better than the occasional cookie he gets at the coffee shop. That's huge. I will make a double-batch next time and freeze them."

- LChickie

Cuisine: AmericanMain Ingredient: Muffins

(4.7, 13) 92% would make again (reviews)

447 people want to try | 471 have favorited


Ingredients

Ready in 45 minutes
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Servings          
Original recipe makes 12
Verified by stevemur
1 14.5-oz cancarrots; drained, sliced
1 3/4 cupsFlour
1 cupSugar
1 1/4 teaspoonsBaking soda
1/2 teaspoonSalt
1/2 teaspoonGround cinnamon
1/8 teaspoonGround allspice
1/8 teaspoonGround cloves
1/8 teaspoonGround nutmeg
1 Egg
1/3 cupVegetable oil
Filling
1 8-oz packagecream cheese; softened
1 Egg
1/4 cupSugar

Cream Cheese Carrot Muffins Preparation

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, eggs and oil; stir into the dry ingredients just until moistened.

Fill 12 greased muffin cups one-third full. In a small mixing 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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Calories Per Serving: 448
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Cream Cheese Carrot Muffins Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
2 days, 10 hours, 16 minutes ago
Delicious! The only thing is, the recipe makes it sound like you can only use 1 TBSP of cream cheese filling for each muffin. I threw away a lot of filling and found that the muffins didn't have enough to taste it. It looked pretty around the edges though. My 7-year-old son told me he liked them better than the occasional cookie he gets at the coffee shop. That's huge. I will make a double-batch next time and freeze them.
2 days, 16 hours, 5 minutes ago
These are quite tasty and very moist. I used fresh grated carrot rather than canned, and added raisins. The filling is quite runny when first mixed, so my muffins turned out more 'marbled' then in the picture, but they taste great!
3 months, 4 weeks, 1 days, 12 hours, 30 minutes ago
1 years, 1 weeks, 2 days, 19 hours, 5 minutes ago
Used freshly boiled baby carrots. Fun. Very authentic tasting.
1 years, 1 months, 6 days, 12 hours, 49 minutes ago
I made this for my husband and he is in love with it
1 years, 4 months, 1 weeks, 1 days, 21 hours, 34 minutes ago
The best I've ever tasted!!!
2 years, 2 weeks, 3 days, 16 hours, 26 minutes ago
The best I've ever tasted!!!
2 years, 1 months, 4 weeks, 16 hours, 58 minutes ago
Very yummy. I wonder if it might be better with 1/2 c brown sugar and 1/2 cup of white sugar. I added sugar to the cream cheese.
2 years, 1 months, 4 weeks, 22 hours, 19 minutes ago
They came out perfect. Very moist and delicious.
2 years, 2 months, 1 weeks, 5 days, 7 hours, 6 minutes ago
I have 3 words for this recipe... DE-LISH-OUS! I did add a small freshly grated carrot to it.
2 years, 2 months, 2 weeks, 3 days, 12 hours, 31 minutes ago
3 years, 3 months, 3 weeks, 20 hours, 5 minutes ago
[I posted this recipe.]
4 years, 10 months, 2 weeks, 4 days, 17 hours, 7 minutes ago

Tags

  1. collxpatpotluck
  2. FDBrunchColl
  3. Desserts
  4. muffins
  5. Bake
  6. Muffins
  7. American
  8. Snack
  9. Summer
  10. Light

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