Cream Cheese Carrot Muffins

READY IN: 45mins
Recipe by Courtly


Top Review by Heather in Georgia

I have made these a few times now and was going to post the recipe, but a couple people beat me to it! These are great even using 1/3 fat cream cheese! The filling makes almost double what is needed, so I normally double the muffin ingredients to make 24

Ingredients Nutrition


  1. Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
  2. Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
  3. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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