Carrot Cream Cheese Swirl Muffins

Good Morning royal peeps!

Sorry I have been MIA we have been busy with projects but really nothing you want to read about.  Unless painting trim and moving mulch is your thing.

Just a quickie post today I am building a bed and want to work on that so I can’t be goofin around on my blog!


These muffins are fantastic and have a texture similar to a pumpkin muffin.  You can add a little shredded carrot if you want a little more carrot goodness in there!  In the fall if I have a plethora of carrots in the garden I will cook them and puree them and freeze that so I can use them specifically for this recipe.

The Queen’s Carrot Cream cheese swirl muffins

Yield’s 2 dozen


  • 2-15 ounce cans sliced carrots, drain one can but not the other.
  • 3 1/2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 eggs
  • 2/3 cup vegetable oil (you can also you 1/3 cup applesauce and 1/3 cup oil to cut back on the fat)


  • 1- 8 ounce package cream cheese(I use the 1/3 less fat kind)
  • 1 egg
  • 1/4 sugar


  1. Place the carrots in a blender and blend until smooth.  Add the eggs and oil and blend again.
  2. In a large bowl combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. Pour the wet ingredients into the dry and stir until just combined.
  4. Combine the filling ingredients in a small bowl and beat until smooth.
  5. Fill muffin cups about 1/3 full.
  6. Drop the filling by tablespoons full into the center of each muffin.
  7. Top with remaining batter.
  8. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. 

Enjoy!  These freeze beautifully we like to keep a stock for busy mornings.

Post a Comment

  1. I just got done making these. YUMMY! Jalynn's friend was asking for the recipe for her mom to make for her. LOL



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