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“In 'Heirloom Baking with the Brass Sisters'”
1hr 22mins
12 large muffins

Ingredients Nutrition


  1. Position oven rack in the middle position; preheat oven to 350°; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
  2. Filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
  3. Cover with plastic wrap and place in the freezer 10 minutes to chill.
  4. Muffins: sift together the flour, salt, baking powder, and cinnamon.
  5. Cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
  6. With the mixer running, add eggs, one at a time, beating after each addition.
  7. Add orange extract, orange juice, and orange zest.
  8. Add sifted dry ingredients and mix well.
  9. Fold in carrots, raisins, and walnuts.
  10. Place 2 T batter in each muffin cup.
  11. Tap gently to distribute batter evenly in each cup.
  12. Add a generous tablespoon of filling to each cup.
  13. Add remaining batter until each cup is full.
  14. Spread and smooth batter with the back of a spoon until filling is completely covered.
  15. Tap muffin pan again gently.
  16. Bake 20-22 mintues, or until a pick comes out clean.
  17. Cool on a rack at least 20 minutes.
  18. Use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
  19. Store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
  20. Warm to room temperature before serving.

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