Carrot Cream Cheese Muffins Recipe -
Carrot Cream Cheese Muffins Recipe
  • READY IN 40 mins

Carrot Cream Cheese Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Feb 07, 2004

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

Most Helpful Critical Review
Jan 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?


7 Ratings

Feb 07, 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.

Feb 16, 2011

Very good muffin. We really liked the slight orange flavor that you could taste. My muffin pans must be smaller than what the recipe calls for as I got 22 muffins from this recipe. I did not have lowfat cream cheese or nonfat sour cream so my inside filling spread out nicely when baked. I would make these again. Thanks for sharing the recipe.

Jul 13, 2005

i love this recipe! it's my husband's favorite!

Dec 02, 2012

The filling is the best part. The muffin is very bland and uninteresting.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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