Cream Cheese Carrot Muffins

Cream Cheese Carrot Muffins

Ready in 45 minutes

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

Top-ranked recipe named "Cream Cheese Carrot Muffins"

4.6 avg, 15 review(s) 87% would make again

Ingredients

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1 14.5-oz can carrots; drained, sliced
1 3/4 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/8 teaspoon Ground allspice
1/8 teaspoon Ground cloves
1/8 teaspoon Ground nutmeg
1 Egg
1/3 cup Vegetable oil
Filling
1 8-oz package cream cheese; softened
1 Egg
1/4 cup Sugar

Original recipe makes 12

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 448 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Cream Cheese Carrot Muffins

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NorthSeattleGirl 1 month ago
Tastes great! Used fresh grated carrots
Valerie411 8 months ago
mjmosher0226 10 months 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.
LChickie 10 months 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!
KarenLH 1 year ago
kbrmcnulty 1 year ago
Used freshly boiled baby carrots. Fun. Very authentic tasting.
Hhhh92 1 year ago
I made this for my husband and he is in love with it
countrymommak22 2 years ago
The best I've ever tasted!!!
Tracebmw 2 years ago
The best I've ever tasted!!!
Tracebmw 2 years ago
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