Cream Cheese Carrot Muffins Recipe

Bite into these smooth carrot muffins to reach the surprise sweetened cream cheese filling. Extra gooey-good when served warm from the oven!
Photo by Kara S.
Adapted from tasteofhome.com
Carrot muffins with a surprise cream cheese filling!

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • MUFFINS:

  • 1

    (15-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 each ground allspice, cloves and nutmeg

  • 1

    egg

  • 1/3

    cup canola oil

  • FILLING:

  • 1

    (8-ounce) package 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 dry ingredients just until moistened. Fill 12 greased muffin cups one third full. Reserve remaining batter. 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°F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes, then remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

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