These cream cheese-stuffed carrot muffins are a delicious twist on a classic, bringing together the flavors of fresh carrots, citrusy orange zest, and a creamy, sweet cream cheese filling. The addition of chopped pecans or walnuts gives these muffins a satisfying crunch, while the warm spices of cinnamon and brown sugar create a comforting, flavorful experience. Perfect for breakfast, brunch, or an indulgent treat, these muffins are sure to become a favorite in your baking repertoire.
Ingredients
For the Cream Cheese Stuffing:
- Cream Cheese: 180g (6.3 oz), chilled
- Powdered Sugar: 60g (½ cup)
- Vanilla Extract: 1 teaspoon
For the Carrot Muffin Batter:
- Fresh Carrots: 150g (5.2 oz), peeled and finely grated or processed
- Eggs: 2, room temperature
- Vanilla Extract: 1½ teaspoons
- Orange Zest: From 1 orange
- Fresh Orange Juice: 80g (⅓ cup)
- Brown Sugar: 200g (1 cup)
- Vegetable Oil: 60g (⅓ cup)
- Unsalted Butter: 40g (3 tablespoons), melted
- Milk: 60g (⅓ cup), room temperature
- All-Purpose Flour: 360g (3 cups)
- Baking Powder: 12g (2½ teaspoons)
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Cinnamon Powder: ½ teaspoon
- Chopped Pecans or Walnuts: 55g (½ cup)
- Granulated Brown Sugar: For sprinkling on top (optional)
Instructions
Step 1: Prepare the Cream Cheese Stuffing
- In a medium-sized bowl, combine 180g of chilled cream cheese, 60g of powdered sugar, and 1 teaspoon of vanilla extract. Mix until the ingredients are well incorporated and the mixture is smooth.
- Divide the cream cheese mixture into 12 equal portions, shaping them into small balls or placing them in teaspoons. Transfer these portions to a small tray lined with parchment paper.
- Freeze the cream cheese balls for at least 30 minutes or until they are firm and frozen. This will ensure they hold their shape during baking.
Step 2: Prepare the Carrot Muffin Batter
- Process the carrots: If using a food processor, process the carrots until finely ground. If using a hand grater, grate the carrots and place them in a large bowl.
- Combine the wet ingredients: Add the eggs, 1½ teaspoons of vanilla extract, orange zest, 80g of fresh orange juice, 200g of brown sugar, 60g of vegetable oil, 40g of melted unsalted butter, and 60g of milk to the carrots. Mix until everything is well combined and smooth.
- Sift and combine the dry ingredients: In a separate medium-sized bowl, sift together 360g of all-purpose flour, 12g of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and ½ teaspoon of cinnamon. Mix the dry ingredients until evenly distributed.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix the batter to ensure light, fluffy muffins.
- Add nuts: Gently fold in 55g of chopped pecans or walnuts, distributing them evenly throughout the batter.
Step 3: Assemble the Muffins
- Preheat the oven: Preheat your oven to 210°C (410°F). Line 12 muffin molds with paper liners for easy removal.
- Fill the muffin molds: Spoon the carrot muffin batter into the molds, filling each one about halfway.
- Insert the cream cheese stuffing: Remove the frozen cream cheese balls from the freezer and place one in the center of each muffin, pressing them down gently.
- Cover with batter: Top the cream cheese stuffing with the remaining muffin batter, filling the molds to the top.
- Optional topping: For added texture and sweetness, sprinkle some granulated brown sugar on top of the muffins.
Step 4: Bake the Muffins
- Initial baking: Place the muffin tray in the preheated oven and bake at 210°C (410°F) for 5 minutes. This high heat helps the muffins rise higher.
- Reduce temperature: After 5 minutes, reduce the oven temperature to 185°C (365°F) and continue baking for an additional 13 minutes.
- Check for doneness: Be careful not to overbake the muffins to maintain the creamy consistency of the cream cheese filling. Test doneness by inserting a toothpick into the muffin, ensuring it comes out clean or with a few moist crumbs.
- Cool the muffins: Once baked, remove the muffins from the oven and allow them to cool on a wire rack before serving.
Helpful Tips
- Don’t overmix: Overmixing the batter can lead to dense muffins. Mix just until the dry ingredients are incorporated.
- Frozen cream cheese: Be sure the cream cheese filling is fully frozen before using it to prevent it from melting too much while baking.
- Grate carrots finely: Grating the carrots finely ensures the muffins have the perfect texture. You can use a food processor for quicker results.
- Fresh citrus: Use fresh orange zest and juice to get the best flavor in your muffins.
- Cool slightly: Allow the muffins to cool slightly before serving to avoid burning yourself from the hot cream cheese filling.
Substitutions and Variations
- Flour: If you prefer a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well.
- Milk alternatives: For a dairy-free version, swap out the butter, milk, and cream cheese for dairy-free alternatives such as almond milk, coconut milk, and dairy-free cream cheese.
- Nuts: If you’re not a fan of pecans or walnuts, you can substitute them with any other nuts of your choice or omit them entirely for a nut-free version.
- Spices: For a different flavor profile, consider adding a pinch of nutmeg or ginger to the muffin batter for a spicier kick.
Frequently Asked Questions
Can I make the muffins ahead of time?
Yes! You can make these muffins ahead of time and store them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. They can also be frozen for up to 3 months. Let them thaw at room temperature before serving.
Can I use pre-grated carrots?
While you can use pre-grated carrots, fresh carrots grated at home will provide a better texture and flavor. Pre-grated carrots may be drier and less flavorful.
What can I do with leftover cream cheese filling?
If you have leftover cream cheese filling, you can use it as a filling for other baked goods or spread it on toast or crackers for a quick snack.
Nutritional Benefits
- Carrots: Carrots are a great source of vitamins A and C, helping to promote healthy skin, eyes, and immune function. They also add moisture to the muffins.
- Nuts: Chopped pecans or walnuts provide healthy fats, protein, and a satisfying crunch to balance out the muffin’s soft texture.
- Cream Cheese: The cream cheese adds a rich, creamy texture to the muffins, along with calcium and healthy fats.
Dietary Information
- Vegetarian-Friendly: This recipe contains no meat products, making it suitable for vegetarians.
- Dairy-Free Option: To make the recipe dairy-free, substitute the butter, milk, and cream cheese with dairy-free alternatives.
Nutritional Facts (Per Muffin)
- Calories: 320
- Protein: 6g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
Storage
- Room temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you want the muffins to last longer, store them in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze the muffins for up to 3 months. Thaw at room temperature before serving.
Conclusion
These cream cheese-stuffed carrot muffins with orange zest are an indulgent and flavorful treat that combines the richness of cream cheese with the fresh flavors of carrots and orange. Perfect for any occasion, whether you’re enjoying them with a cup of tea in the morning or as an after-dinner dessert, these muffins will become a favorite in your baking collection. Don’t forget to share them with friends and family for a delightful treat everyone will love!