Best 6 Cream Cheese Filled Carrot Muffins Recipes

CARROT CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
• In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
• In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.

CREAM CHEESE CARROT MUFFINS

Steps:

• 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 the dry ingredients just until moistened. , Fill 12 greased muffin cups one-third full. 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° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

CREAM CHEESE FILLED CARROT MUFFINS

Steps:

• 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.

CREAM CHEESE CARROT MUFFINS

Steps:

• (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
• In a large bowl, combine the flour, sugar, baking soda, salt and spices.
• Whisk the egg and oil into the carrot puree.
• Stir the carrot mixture into the dry ingredients just until moistened.
• In a small bowl beat the filling ingredients until smooth.
• Grease 12 muffin cups or use papers
• Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
• Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
• Delicious warm but remember to refrigerate any leftovers.

CARROT CHEESECAKE MUFFINS

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.