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Recipe by Brynie Greisman

Carrot-Cheese Muffins

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Carrot-Cheese Muffins
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Tree nuts - Gluten - Wheat - Egg
16 Hours, 45 Minutes
Diets
- Vegetarian - Pescatarian

This is an adaptation of my mother’s carrot cake with an added touch of warm spice to enhance the flavor, a cream cheese filling, and a crumb topping. I also used melted butter instead of oil because IMHO, butter always tastes better than oil.

Yields 14-15 muffins

Ingredients

Carrot-Cheese Muffins

  • 2 eggs

  • 1/3 cup + 1 tablespoon light brown sugar

  • 2 4-ounce (110-gram) carrot baby food jars

  • 1/4 cup butter, melted

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 full teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon cloves

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon ginger

  • full 1/4 teaspoon salt

  • 1/3 cup chopped walnuts

  • 1/2 cup golden raisins, soaked in hot water for 5 minutes to soften, and then drain well

  • 1 and 1/2 cups Shibolim Flour (I used 80% whole wheat)

  • 1/4 cup Gefen Unsweetened Applesauce

For the Cream Cheese Filling

  • 1–2 teaspoons vanilla sugar

Crumb Topping

Directions

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with cupcake liners and spray with cooking spray.

2.

In a large bowl, whisk together the eggs and sugar until light colored, about one minute. Add the carrot jars, butter, baking powder, baking soda, cinnamon, vanilla, cloves, nutmeg, ginger, and salt and mix. Fold in the walnuts and raisins. (If the raisins are very large, cut them into smaller pieces first.)

3.

Add the flour and mix just until incorporated. Fold in the applesauce and mix minimally.

4.

To prepare the cheese filling, mix all ingredients in a small bowl.

5.

To prepare the crumb topping, mix the butter, sugar, and cinnamon. Add the flour and mix to form small crumbs.

6.

Fill muffin tins halfway. Add a rounded teaspoonful of the cheese mixture in the center. Cover with some more carrot batter. Sprinkle the tops evenly with crumbs.

7.

Bake for 25 minutes or until done.

Tips:

You can use dried cranberries instead of raisins, or you can omit them altogether and just use 1/2 cup of walnuts. Also, you can use low-fat cream cheese for the filling.

Notes:

These muffins have just a hint of spice to them, serving as the background notes. If you’d like a more prominently spicy muffin, add a bit more of each spice.

If carrot baby jars are not available, use one cup very finely blended cooked carrots.
These muffins can be frozen.

Credits

Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.

Recipe tags

brynie greisman carrot muffins carrots cheese cheese filling cheese muffins crumb topping dairy milchig muffins Shavuos
Carrot-Cheese Muffins

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