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Carrot Cheesecake Muffins

By: Joyce Brash

"With a rich cream cheese filling and flecks of carrots, raisins and nuts, these moist muffins will certainly bring compliments to the cook."

Rate/Review | Read Reviews (41)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 ounces cream cheese, softened
2 tablespoons sugar
1 1/2 teaspoons grated orange peel
BATTER:
1/3 cup butter or margarine, softened
1/2 cup packed brown sugar
2 eggs
1/2 cup evaporated milk
2 tablespoons orange juice
1 1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

Directions

In a mixing bowl, beat cream cheese, sugar and orange peel until smooth; set aside. In another mixing bowl, cream butter and brown sugar. Add eggs, milk and orange juice. Fold in the carrots, raisins and walnuts. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Store in the refrigerator.