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Carrot and Cream Cheese Chip Muffins

Details

Timing
Timing
Total:
Bake:
20 Min.
Prep:
20 Min.
Skill Level:
Beginner
Yields:
12 muffins

Adding cream cheese flavour to muffins just got easier! Simply pour a bag of HERSHEY'S CHIPITS Cream Cheese Flavoured Chips to make this carrot and cream cheese muffin recipe. Try it today!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
20 minutes

Ingredients

  • 2 cups
    all-purpose flour (500 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 4 tsps
    pumpkin pie spice (20 mL)
  • 1 1/2 tsps
    salt (7 mL)
  • 3/4 cup
    brown sugar (175 mL)
  • 3
    eggs
  • 3/4 cup
    canola oil (175 mL)
  • 1/2 cup
    orange juice (125 mL)
  • 2 cups
    finely grated carrots (500 mL)
  • 1/4 cup
    chopped toasted pecans (optional) (60 mL)

Directions

Equipment Needed 
muffin tin Muffin Tin
oven Oven
measuring cups Measuring Cups
mixing bowl Mixing Bowl
whisk Whisk
grater Grater
1

Preheat the oven to 400°F (200°C). Grease or line muffin tin with 12 jumbo paper liners. In a large bowl, stir together 2 cups (500 mL) flour, 1 1/2 tsp (7 mL) baking soda, 4 tsp (20 mL) pumpkin pie spice, and 1 1/2 tsp (7 mL) salt. Set aside.

2

Combine 3/4 cup (175 mL) brown sugar and 3 large eggs in a separate bowl and whisk to combine. Whisk in 3/4 cup (175 mL) canola oil and 1/2 cup (125 mL) orange juice. Pour wet mixture into dry mixture and stir until just combined. Stir in 2 cups (500 mL) finely grated carrots, 1 package (200g) HERSHEY'S CHIPITS Cream Cheese Chips and 1/4 cup (60 mL) chopped toasted pecans (optional). Spoon batter into prepared pan.

3

Bake for 20-22 minutes or until a tester comes out clean. Allow to cool for a few minutes before removing from the pan. Makes 12 muffins. Suggested serving.