Carrot Cream Cheese Muffins Pressure Cooker Recipe
These moist and flavorful carrot cake muffins are baked to perfection using your pressure cooker and feature a luscious cream cheese center with notes of citrus and cozy spices.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- ⅔ cup oil your favorite kind works
- ½ cup brown sugar packed
- ¼ cup granulated sugar for balance
- 1 teaspoon orange extract
- 2 eggs large
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon anise powder
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup shredded carrots finely shredded
- 8 ounces cream cheese softened, for the filling
- 4 tablespoons granulated sugar for the cream cheese filling
- 1 teaspoon orange extract for the filling
- 1 tablespoon flour for the filling
- ½ cup diced pecans for crunch
Instructions
Instructions
- Preheat oven to 350°F and prepare muffin tin with liners or grease.
- Whisk together oil, brown sugar, granulated sugar, orange extract, and eggs until smooth.
- In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and anise powder.
- Fold dry ingredients gently into wet mixture just until combined. Do not overmix.
- Blend softened cream cheese with sugar and orange extract until smooth, then stir in flour.
- Fill muffin cups two-thirds full with carrot batter, add dollop of cream cheese filling in center.
- Top with more batter if needed, then bake for 25–30 minutes until toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to wire rack.
Notes
Store at room temp for 2 days or freeze up to 2 months. Reheat in microwave or toaster oven for gooey texture.