Dressed-Up Carrot Muffins with Fresh Cream Cheese Filling

Estee Kafra Estee Kafra
4.0 (1 reviews)

Carrot muffins have always been a family favorite. Here is your chance to impress your guests in less time than you would have ever dreamed.

12
Easy Vegetarian Pescatarian Dairy

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

Directions

Prepare the Muffins

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Prepare the carrot muffin mix according to package instructions. Pour into 12 lined muffin tins.

  3. Sprinkle with chopped walnuts and bake according to package directions until centers spring back when lightly touched.

Prepare the Filling

  1. Place all filling ingredients into a bowl and mix using a handheld beater, an immersion blender, or just some plain old elbow grease.

  2. Once muffins have cooled, peel off the muffin papers and turn upside down. 

  3. Alternatively, place cream cheese mixture in a bag fitted with a large-star star tip. (If you don’t have a piping tip, use a strong zip-top bag and try your best.) Pipe some cream cheese frosting all over the top of the muffin and sprinkle with walnut pieces or shredded coconut. Voila! Gorgeous and delicious!

  4. Place cream cheese filling into a cone-shaped bag that is fitted with a long piping tip. Insert the piping tip into the bottom of the muffin and give a small squeeze. The filling should fill the center without showing through the top or side at all.

Notes:

For a lower fat version, substitute half the oil with unsweetened applesauce, as directed above.

Tips:

You can easily double the filling recipe if you plan on heavily frosting the muffins.

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1 Comment

Yael •

Freeze Do these freeze well with the frosting?

Raquel Malul Kosher.com Team •
Reply to Yael

The muffins freeze well, I like to frost my muffins the day I will be eating them but if you'd like to freeze them with frosting you can just be careful that you have an airtight container and that the frosting won't get messed up from the lid of the container!