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Carrot Cream Cheese Muffins

Carrot Cream Cheese Muffins

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Kerstin

Kerstin

Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
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Reviews

WES1DER
9

WES1DER

2/7/2004

wonderful ... a hit anytime I take them anywhere!

DiablosMom
7

DiablosMom

1/28/2008

I'm sorry to say that these did not turn out well. They sounded so good, and I made them exactly as directed, but they were overly heavy and flour-y, which made them taste dry. They also stuck to the muffin liners (maybe they cooked slightly too long?) The worst part was the presentation though. The way the recipe stated to "drop a spoonful onto the top" of each cup of batter, it sounded like it didn't matter what shape it was and that it would melt and smooth out. But it didn't, so I ended up with these ugly globs of congealed cream cheese mixture unevenly splattered on top of the muffins, some of which slid off the muffin onto my baking pan. It tasted fine but was ugly and weird to eat it, almost like icing on top. I would prefer it to be in the middle of the muffin, but it was goopy and would be difficult to spread evenly. So I think I will have to unfile this recipe. Maybe others will have better luck with it?

THREEANGELS
7

THREEANGELS

2/7/2004

These muffins were just o.k. My family did not like them. I used an egg in place of the egg substitute, which worked out well, they were just a little too rich.

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