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
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Sensation Zet
[email protected]These muffins were just okay. They weren't bad, but they weren't great either.
Shadow Hunter
[email protected]These muffins were amazing! I will definitely be making them again and again.
Ibanga Donatus
[email protected]These muffins were a bit dry, but they were still good. I would recommend adding some more moisture next time.
sg
[email protected]These muffins were perfect! I will definitely be making them again.
george frank
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Ly Can
[email protected]These muffins were just okay. They weren't bad, but they weren't great either.
lood hudsonbright
[email protected]These muffins were amazing! I will definitely be making them again and again.
Kenzie M
[email protected]I'm not sure what I did wrong, but these muffins turned out really bland. I followed the recipe exactly.
Rs ARIF
[email protected]These muffins were a bit too dense for my taste, but they were still good. I would recommend using less flour next time.
Darshan Kumar
[email protected]I made these muffins in a mini muffin tin and they were perfect for a party appetizer. They were bite-sized and easy to eat.
Maximum Evil
[email protected]These muffins were a bit dry, but they were still tasty. I would recommend adding some more moisture next time.
Akber Shah
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Shanto Hossain
[email protected]These muffins were perfect for a grab-and-go breakfast or snack. They were filling and satisfying.
Tanya Renee
[email protected]I added some chopped walnuts to these muffins and they were delicious! The walnuts added a nice crunch and flavor.
Afroj Aalam
[email protected]I made these muffins gluten-free by using almond flour and they turned out great! They were just as moist and flavorful as the original recipe.
Saiful sikdar
[email protected]These muffins were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar next time.
KINGSLEY NWACHUKWU
[email protected]I'm not a huge fan of carrots, but these muffins were surprisingly delicious! The cheesecake filling was the perfect complement to the carrot flavor.
Matthew Goff
[email protected]These muffins were so easy to make and they turned out perfectly! I love the combination of carrot and cheesecake flavors.
Talon R
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them and they were gone in no time.
LIMON99 YT
[email protected]These carrot cheesecake muffins were a hit with my family! They were moist, flavorful, and the perfect balance of sweet and tangy. I will definitely be making these again.