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.
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Happy Jutt
[email protected]These muffins were delicious! I will definitely be making them again.
Jansi Janu
[email protected]I made these muffins with whole wheat flour and they turned out great! They were just as moist and flavorful as the regular muffins.
Precious okeoghene Obrise
[email protected]These muffins were a bit too crumbly for my taste, but the flavor was good.
MD Sagor Khan Khan
[email protected]I'm not a big fan of carrot cake, but these muffins were surprisingly good. I'll definitely be making them again.
Md Anarul Islam
[email protected]These muffins were easy to make and tasted delicious. I will definitely be making them again.
musa abdulkarim ayuba
[email protected]I made these muffins for my kids and they loved them! They're the perfect after-school snack.
Rochelle Tebelin
[email protected]These muffins were a bit too dense for my taste, but the flavor was good.
Ahsan fareed
[email protected]I love the combination of carrot and cheesecake in these muffins. They're the perfect treat for any occasion.
Armando Tanori
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular muffins.
Linda Freeman
[email protected]These muffins were a bit too sweet for my taste, but I still enjoyed them.
Muhammad Affan
[email protected]I followed the recipe exactly and the muffins turned out great! They were moist and flavorful.
Lucky Khan
[email protected]The muffins were a bit too dry for my taste, but the flavor was good.
Doyin Eunice
[email protected]These muffins were easy to make and tasted delicious. I will definitely be making them again.
Barbara Fairchild
[email protected]I've made these muffins several times now and they always turn out perfect. They're my go-to recipe for carrot cake muffins.
shakib hossen
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Malik Asif Awan
[email protected]These carrot cheesecake muffins were a hit with my family! They were moist, flavorful, and had the perfect amount of sweetness.