Carrot Cake Doughnut Muffins

This Carrot Cake Doughnut Muffin brings together the best of both worlds: the soft sweetness of carrot cake with the fun shape and glaze of a doughnut. Perfect for special occasions like Easter or Mother’s Day or a delightful addition to your weekend brunch, these muffins boast a jam and mascarpone filling, a vibrant orange mocha glaze, and a crunchy candied carrot topping. They look impressive but are surprisingly simple to make, delivering a gourmet experience that everyone will love.

I first made these for a holiday brunch, and everyone kept asking for the recipe. The jam filled surprise inside turns a humble muffin into a memorable treat that I love sharing with friends and family.

Ingredients

• Milk: 1 and a half cups 1 percent milk which creates a tender crumb
• Sugar: 1 and a half cups sugar to sweeten without overpowering the carrot flavor
• Vegetable oil: Two thirds cup vegetable oil which keeps the muffins moist
• Carrots: One and a half cups freshly shredded carrots for natural sweetness and texture fresh is key for moisture
• Eggs: Two large eggs room temperature helps everything blend smoothly
• Vanilla: Two teaspoons vanilla which adds depth to the flavor profile
• All purpose flour: Three and a half cups all purpose flour to provide structure
• Baking powder: One tablespoon baking powder which ensures rise and lightness
• Salt: Half a teaspoon salt to balance the sweetness
• Ground cinnamon: One teaspoon ground cinnamon for classic warm spice
• Filling: For the filling half a cup marmalade or apricot or peach jam adds fruity brightness
• Mascarpone: One tablespoon mascarpone cheese brings creamy richness
• Cinnamon for filling: Half a teaspoon cinnamon ties the filling to the muffins’ spice
• Confectioners sugar: For the orange glaze one and a quarter cups sifted confectioners’ sugar for smooth sweetness
• Walnuts: One third cup finely chopped walnuts add crunch and nutty flavor
• Orange juice: Two tablespoons freshly squeezed orange juice or any orange juice for vibrant citrus notes
• Brewed vanilla coffee: One tablespoon brewed vanilla coffee which can be substituted with regular coffee and half a teaspoon vanilla for mocha flavor
• Candied carrots: Candied carrots as topping can be prepared following a separate recipe to add texture and color

Instructions

Preheat the oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease an 18 cup muffin pan or line each cup with decorative paper liners like damask cupcake liners to make cleanup easy and presentation special.

Mix the Wet Ingredients:

In a large bowl, whisk together the milk, sugar, vegetable oil, eggs, and vanilla until the mixture is smooth and combined. This is the base that brings all flavors together.

Incorporate the Carrots:

Add the freshly shredded carrots to the wet mixture and fold them in gently to distribute evenly but avoid overmixing here and later to keep the muffins light.

Combine the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Sifting helps aerate the flour and avoid lumps, creating a lighter batter.

Blend Wet and Dry Mixtures:

Add the dry ingredients to the wet ones stirring just until they are combined. It’s okay if there are a few lumps; overmixing can make muffins tough.

Fill the Muffin Cups Part One:

Spoon the batter into the muffin cups filling each about two thirds full to leave room for the filling and rising.

Prepare and Add Filling:

In a small bowl, mix jam, mascarpone, and cinnamon until smooth. Drop about a teaspoonful of this filling into the center of each muffin cup over the batter.

Cover the Filling:

Scoop the remaining batter over the filling, smoothing gently to ensure the filling is completely covered. This seals in the jam for a wonderful surprise when you bite in.

Bake the Muffins:

Place the muffin pan in the oven and bake for about 30 minutes or until a tester inserted into the side of a muffin comes out clean. This side insertion avoids the filling and ensures the muffins are cooked through.

Cool and Transfer:

Allow the muffins to cool for 20 minutes in the pan so they set well, then transfer them carefully to a wire rack to cool completely before glazing.

Prepare and Add the Orange Mocha Glaze:

Whisk together confectioners’ sugar, chopped walnuts, orange juice, and brewed vanilla coffee until smooth. Spoon this glaze evenly over the tops of the cooled muffins to add a glossy finish with flavor layered in.

Add Candied Carrots:

Top each glazed muffin with candied carrots ensuring they are dry to keep the crispness. This extra touch adds elegance and a slight sweetness burst.

I adore the combination of the orange mocha glaze and walnuts which lift the carrot flavor to the next level. Making these has become a special tradition for family brunches, and the candied carrot topping always delights guests.

Storage Tips

Store these muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them without the glaze and candied carrots then glaze after thawing for the best texture and flavor. This keeps the muffins fresh and stops the glaze from becoming sticky.

Ingredient Substitutions

Use almond milk or oat milk instead of 1 percent milk for a dairy free twist. Swap vegetable oil with melted coconut oil for a subtle tropical hint and added moisture. Try ruby red grapefruit juice in the glaze to add a sweeter citrus note if oranges are out of season. Replace mascarpone with cream cheese for a tangier filling variation that still keeps the creamy texture.

Serving Suggestions

Serve warm with a cup of well brewed coffee or a chai latte to complement the spices in the muffins. These make a perfect brunch centerpiece alongside fresh fruit and a light salad. They also work wonderfully as a dessert muffin with a scoop of vanilla ice cream or dollop of whipped cream.

These carrot cake doughnut muffins are impressive yet easy to make, perfect for brunch or dessert. Enjoy them warm with coffee or tea for the best experience.

Common Recipe Questions

→ What gives the muffins their moist texture?

The shredded fresh carrots and vegetable oil work together to keep the muffins moist and tender throughout baking.

→ How is the mascarpone jam filling added?

A mixture of mascarpone cheese, jam, and cinnamon is spooned into the center of the batter in each muffin before baking, creating a creamy, flavorful core.

→ What ingredients make up the glaze?

The glaze combines confectioners' sugar, finely chopped walnuts, freshly squeezed orange juice, and brewed vanilla coffee for a rich, citrusy topping.

→ How do candied carrots enhance the muffins?

Candied carrots add a crunchy, sweet texture that complements the soft muffin and glaze, providing a pleasant contrast.

→ Any tips for mixing the batter?

Mix the wet and dry ingredients just until combined to avoid dense muffins; some lumps in the batter are fine and help maintain fluffiness.