Cream Cheese Carrot Muffins Recipes

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FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING



Fluffy Carrot Muffins with Cream Cheese Frosting image

These delicious carrot muffins are light and fluffy.

Provided by anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g

CARROT CREAM CHEESE MUFFINS



Carrot Cream Cheese Muffins image

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 !

Provided by Kerstin

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking soda
¼ cup margarine, softened
½ cup egg substitute
1 cup lowfat buttermilk
2 tablespoons frozen orange juice concentrate
1 tablespoon vanilla extract
1 cup grated carrots
½ cup raisins, plumped and drained
6 tablespoons lowfat cream cheese, softened
2 tablespoons nonfat sour cream
⅓ cup white sugar
½ cup finely chopped walnuts

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.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 39.2 g, Cholesterol 5.8 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 329.1 mg, Sugar 18.4 g

CREAM CHEESE CARROT MUFFINS



Cream Cheese Carrot Muffins image

I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!-Francy Schneidecker, Tillamook, Oregon

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

1 can (15 ounces) 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 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar

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.

Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 370mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

CREAM CHEESE CARROT MUFFINS



Cream Cheese Carrot Muffins image

This is such a delicious moist carrot muffin. I think it is fantastic with a cup of tea in the morning. I got it from the Taste of home site and am putting it here so I don't misplace it.. The best thing is you don't have to grate any carrots.

Provided by FrenchBunny

Categories     Dessert

Time 35m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 14

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 ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 egg
1/3 cup canola oil or 1/3 cup vegetable oil
8 ounces cream cheese (softened)
1 egg
1/4 cup sugar

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.

CREAM CHEESE FILLED CARROT MUFFINS



Cream Cheese Filled Carrot Muffins image

Make and share this Cream Cheese Filled Carrot Muffins recipe from Food.com.

Provided by Candace Michelle

Categories     Quick Breads

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

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
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar

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



Cream Cheese Carrot Muffins image

Make and share this Cream Cheese Carrot Muffins recipe from Food.com.

Provided by Courtly

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can sliced carrots, drained
1 3/4 cups 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 cloves
1/8 teaspoon ground nutmeg
1 egg
1/3 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar

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, eggs and oil; stir into the dry ingredients just until moistened.
  • Fill 12 greased muffin cups one-third full. In a small mixing 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 293.8, Fat 13.8, SaturatedFat 5.2, Cholesterol 56, Sodium 320.6, Carbohydrate 38.8, Fiber 1.6, Sugar 22.6, Protein 4.7

CARROT CREAM CHEESE MUFFINS



Carrot Cream Cheese Muffins image

Make and share this Carrot Cream Cheese Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h22m

Yield 12 large muffins

Number Of Ingredients 15

1 (8 ounce) package cream cheese, softened in the microwave on low for 40 seconds
1/4 cup sugar
1 3/4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 cup butter
3/4 cup brown sugar
3 eggs, beaten
1 teaspoon orange extract
1/4 cup orange juice
1 tablespoon grated orange zest
1 3/4 cups grated carrots
3/4 cup raisins
3/4 cup chopped walnuts

Steps:

  • Position oven rack in the middle position; preheat oven to 350°; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
  • Filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
  • Cover with plastic wrap and place in the freezer 10 minutes to chill.
  • Muffins: sift together the flour, salt, baking powder, and cinnamon.
  • Cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
  • With the mixer running, add eggs, one at a time, beating after each addition.
  • Add orange extract, orange juice, and orange zest.
  • Add sifted dry ingredients and mix well.
  • Fold in carrots, raisins, and walnuts.
  • Place 2 T batter in each muffin cup.
  • Tap gently to distribute batter evenly in each cup.
  • Add a generous tablespoon of filling to each cup.
  • Add remaining batter until each cup is full.
  • Spread and smooth batter with the back of a spoon until filling is completely covered.
  • Tap muffin pan again gently.
  • Bake 20-22 mintues, or until a pick comes out clean.
  • Cool on a rack at least 20 minutes.
  • Use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
  • Store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
  • Warm to room temperature before serving.

Nutrition Facts : Calories 371.2, Fat 20.4, SaturatedFat 9.4, Cholesterol 87.7, Sodium 304.9, Carbohydrate 43.1, Fiber 1.9, Sugar 25, Protein 6.3

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