Cream Cheese Filling for Muffins (or sweet breads)

This was so yummy. Well worth trying.


Best with Carrot muffins (it’s like eating mini carrot cakes) but the original recipe has it with pumpkin muffins. I’ve also tried it with blueberry muffins and in little mini sweet breads)



For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

Prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.


Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.




I used:
Mimi’s Carrot Bread (modified)

1 ½ Cup Flour
½ t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
½ Cup Vegetable Oil
½ Apple Sauce
1 Cup Sugar
3 Eggs
¼ Cup Honey
½ t. Vanilla
1 Cup Shredded Carrots
Walnuts
Rasins

2 T Sugar

Bake at 350, Muffins for 20-30 minutes.