Monday, August 22, 2011

Carrot Pineapple Cream Cheese Muffins

If you are looking for a tasty carrot muffin recipe, this one is certainly not going to disappoint you.   The muffins are so yummy that you can be addicted to them.   Adding pineapple to the muffins surely increases the moisture.  The cream cheese filling also enhances the taste.   In terms of the sweetness,  I use less sugar in most of my baking including this recipe.
Hope everyone enjoys the muffins as much as I do.
I use giant cupcake liners.  Makes 12 muffins.

Preheat oven to 350º F.

1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 cup sugar
2/3 oil
2 large eggs - room temperature
1 teaspoon vanilla
1 cup grated carrots
1 cup crushed pineapple

Cream Cheese Filling
125g or 4 ozs cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
1/4 cup granulated sugar
1 egg - room temperature


  1. Mix and sift the first five muffin ingredients.  Set aside
  2. Beat eggs and sugar in a mixing bowl.
  3. Add oil, vanilla, grated carrots and crushed pineapple and beat for about half a minute.
  4. Add sifted dry ingredients to the mixture and beat until well mixed.
Cream cheese filling
  1. Beat cream cheese and butter.
  2. Add sugar, egg and vanilla and continue beating until well mixed.
To finish muffins, spoon mixture into lined muffin pan until half full.  Place 1 tablespoon of 
cream cheese filling in the center.  

Top with more mixture until the cups are almost full.  

Finally, add one teaspoon of cream cheese filling on top 
and bake for 35 minutes or until brown.   

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