Carrot-Cheese Muffins

Brynie Greisman Brynie Greisman
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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

16h 45m 8
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Tree nuts, Gluten, Wheat, Egg

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.

Credits

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.

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

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