Best 3 Carrot Cheesecake Muffins Recipes
Indulge in the delectable Carrot Cheesecake Muffins, a harmonious blend of classic flavors and wholesome goodness. These muffins are not just any ordinary treat; they are a delightful fusion of moist carrot cake and creamy cheesecake, all wrapped in a tender muffin. Each bite offers a symphony of textures and flavors, with a moist and tender crumb, a velvety cheesecake filling, and a burst of fresh carrots. Whether you're a carrot cake enthusiast or a cheesecake lover, these muffins promise a delightful experience that will tantalize your taste buds. Dive into the Carrot Cheesecake Muffins recipe, along with variations like the Cream Cheese Frosting, Carrot Cake Crumb Topping, and Gluten-Free Carrot Cheesecake Muffins. These recipes cater to diverse dietary preferences and ensure everyone can savor the delightful combination of carrot cake and cheesecake in muffin form.
Here are our top 3 tried and tested recipes!
CARROT CHEESECAKE MUFFINS
With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the cream cheese, sugar and zest until blended; set aside. In another small bowl, cream butter and brown sugar until light and fluffy. Add the eggs, milk and orange juice; mix well. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Stir in the carrots, raisins and walnuts. , Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350° for 23-25 minutes or until a toothpick inserted near the comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)
Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
- In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
- In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
- Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.
CARROT CHEESECAKE MUFFINS
These yummy muffins are wonderful on the Easter Brunch spread but it doesn't have to be Easter to enjoy them whenever you feel like it. Whats not to love about finding "cheesecake" in your muffin?
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Blend cream cheese, 2 T. granulated sugar and 1/2 teaspoons orange rind until thoroughly mixed and set aside until needed.
- Cream butter and brown sugar until light.
- Beat in eggs, orange juice concentrate and evaporated milk.
- Stir in orange rind, carrot, raisins and walnuts and thoroughly blend.
- In a large bowl, combine flour, baking powder and cinnamon.
- Add carrot mixture and stir just until moistened.
- Spoon 2 T. batter into each greased muffin tin.
- Spoon 1 T. cream cheese mixture on top. Cover with remaining batter.
- Bake at 350ºF for 15-20 minutes.
Nutrition Facts : Calories 431.1, Fat 25, SaturatedFat 12.7, Cholesterol 108.9, Sodium 236.8, Carbohydrate 45.7, Fiber 2, Sugar 24.5, Protein 8.6
Tips:
- For a smooth batter, make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- Grate the carrots finely so that they distribute evenly throughout the muffins.
- Do not overmix the batter, as this can result in tough muffins.
- Fill the muffin cups only about 2/3 full, as they will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Carrot cheesecake muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a great way to get your kids to eat their vegetables. With their moist carrot cake-like texture and tangy cream cheese filling, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying treat, give carrot cheesecake muffins a try. You won't be disappointed.
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