The Pioneer Woman Tasty Kitchen
Profile Photo

Carrot Cream Cheese Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This recipe for carrot cake muffins is my absolute favorite! These easy and delicious muffins are very moist and stuffed with a cream cheese filling!

Ingredients

  • FOR THE MUFFINS:
  • 1 cup Granulated Sugar
  • ⅔ cups Canola Oil
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • ½ pounds Grated Carrots (about 1 1/2 To 2 Cups)
  • ¾ teaspoons Salt
  • 1-¼ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1-¼ teaspoon Cinnamon
  • FOR THE CREAM CHEESE FILLING:
  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt

Preparation

For the muffins:
Preheat oven to 350ºF. Line a muffin tin with paper liners.

In a large bowl, combine sugar and oil. Add eggs and vanilla extract, whisk to combine. Stir in carrots. Add salt, flour, baking soda and cinnamon and stir to combine.

For the cream cheese filling:
In a large bowl with a handheld mixer (or bowl of your electric mixer), beat cream cheese, sugar, vanilla and salt until fluffy.

Spoon 2 tablespoons of carrot cake batter in each paper liner. Top with a heaping teaspoonful of cream cheese filling. Top with remaining muffin batter until each cup is 3/4 full.

Bake in preheated oven for 16–20 minutes or until a toothpick inserted in the cake part of the muffins (slightly off center) comes out clean. Let cool completely before enjoying.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Swedish Cardamom Buns
Profile Photo by PW Food & Friends in Breads
Extremely buttery yeasted buns flavored with spicy cardamom! From Erica Kastner of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Intermediate


Bakery-Style Carrot Cake Muffins
Profile Photo by Hungry Haley in Breads
Carrot cake for breakfast? It's healthy. It's tasty. It's easy. These...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Knead Rustic Rye Bread
Profile Photo by Patricia @ ButterYum in Breads
This rustic rye bread is heavy and dense, with lots of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cinnamon Rolls (A Betty Crocker Classic)
Profile Photo by Lori Kemph | Mutt & Chops in Breads
An oldie but goodie, and the only cinnamon roll recipe I...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Rosemary Garlic Olive Oil Bread with Homemade Red Sauce
Profile Photo by Hungry Haley in Breads
If there’s one bread you’ll want in your life forever, it’s...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Intermediate