The nuts were only on top, with the cream cheese, but the orange and carrot showed everywhere else!
This was a recipe out of "Company's Coming Mostly Muffins" page 43. I'll share the recipe since it was so good.
Nutty Cream Carrot Muffins recipe4 oz. Block of cream cheese
1/4 cup sour cream
4 tsp white sugar
1/4 cup finely chopped walnuts
1 3/4 cups white flour
1/2 cup whole wheat flour
1/2 cup brown sugar, packed
2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 1/2 cups finely grated carrot
1 cup soured milk (1 Tbsp. lemon juice with milk to make 1 cup)
3 Tbsp. frozen concentrated orange juice, thawed (I used 1 Tbsp. orange rind and 2 Tbsp. orange juice)
3 Tbsp. vegetable oil
1 tsp. vanilla
Topping: Combine first 3 ingredients in small bowl. Add walnuts. Stir. Set aside.
Measure next 5 ingredients into large bowl. Stir. Make a well in centre.
Combne remaining 6 ingredients in medium bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups full. Spread about 1 Tbsp. cream cheese mixture on each muffin. Bake in 375 degree oven for 18 to 20 minutes until a wooden toothpick comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.
Note: in the future, I will not convect bake these. I'll use regular bake so the muffins rise straight up. On convect bake, they went a little lop-sided. Terrific muffins though!