Cream Cheese Filled Carrot Muffins
"I love carrot cake, and muffins. This recipe combines the 2 for an amazing treat!"
photo by Heather in Georgia
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 (14 1/2 ounce) can 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 ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1 egg
- 1⁄3 cup vegetable oil
-
FILLING
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1⁄4 cup sugar
directions
- Puree carrots in a food processor until smooth.
- In a large bowl combine flour, sugar, baking soda, salt, and spices.
- In a small bowl, whisk the pureed carrots, egg and oil; stir into dry ingredients until moistened.
- Fill 12 greased muffin cups one-third full. In a smal mixing bowl beat filling ingredients until smooth.
- Drop cream cheese mixture by tablespoonfuls into center of each muffin. Top with remaining batter.
- Bake at 350°F for 20-25 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing from pan.
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Reviews
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EXCELLENT!!!! Really quite easy too. I think next time I would put the filling closer to the middle of the muffin. I used low fat cream cheese too and they were quite yummy! -
I was disappointed with this recipe. Pros: The spices were very nice, and they smelled wonderful while baking. Cons: Although I used ingredients that I thought would make them very moist (half honey, half brown sugar; coconut oil), they were a bit dry. Perhaps I should have baked them for less time. The cream cheese part just seemed like part of the cake of the muffin. I was hoping it would be moister and creamier. It had the same texture and flavor as the cake. I was expecting more of a filling. The kids ate them, but no one loved them. Two days later, we have five left. Around here, if something is very good, it's gone in a day. -
these were delicious! i actually used pumpkin instead b/c i had no carrots and it was great with pumpkin. i also used 1/3 fat cream cheese and found i had more than i needed but liked the muffins with a lot of filling the best!. i also threw in some oats and walnuts and vanilla, oh and ginger. deeelicious! i am excited to use carrots next time ! -
These were really good, and we will definitely make them again. Instead of canned carrots, I used approx 1 1/2 cups finely shredded carrots (healthier, and we have lots of carrots right now). They smelled HEAVENLY while they were baking. Like another reviewer, we used low fat cream cheese, also (that's what we always use). Big hit with Sunday Brunch. -
I have made these a few times now and was going to post the recipe, but a couple people beat me to it! These are great even using 1/3 fat cream cheese! The filling makes almost double what is needed, so I normally double the muffin ingredients to make 24
Tweaks
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These were really good, and we will definitely make them again. Instead of canned carrots, I used approx 1 1/2 cups finely shredded carrots (healthier, and we have lots of carrots right now). They smelled HEAVENLY while they were baking. Like another reviewer, we used low fat cream cheese, also (that's what we always use). Big hit with Sunday Brunch.
RECIPE SUBMITTED BY
I am a 24 year old college student at UT Martin, where I am studying political science. I have always enjoyed all things governmental. I have a miniature dachshund named Dory,and I absolutely adore her! I am very family-oriented, which is good because I come from a LARGE family! I have strong southern women in my family who have helped me establish a strong core as well, not to mention they are fabulous cooks!
