These Carrot Cake Doughnut Muffins are glazed gourmet muffins with jam Mascarpone filling, orange mocha glaze, and candied carrots. Fancier than your typical muffin or doughnut, but easy to make, they taste like a carrot cake doughnut. This donut muffin recipe is perfect for Easter, Mother's Day, or your next brunch or breakfast potluck!
And you'll love how different this muffin doughnut recipe is from your typical cinnamon sugar donut muffins. This is a great recipe for any type of brunch or special occasion breakfast or potluck and pairs perfectly with a cup of coffee. And be sure to check out my other Breakfast Potluck Ideas!
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I love a good challenge! And what a fun challenge this was. Do you remember the show "Sugar" hosted by Anna Olson? Well, it was an awesome show, and I'm a HUGE fan of Anna Olson. She's not only an incredible baker, but she's also Canadian!
And for a while, she ran a monthly bake-off challenge where she'd pick one of her recipes and invite you to recreate it with your own twist. This particular challenge involved her jam-filled Doughnut Muffins. At the time, I had never even heard of a doughnut muffin, much less made one. I was intrigued...This Carrot Cake Donut Muffin was the delicious result of that bake-off challenge!
🥘Ingredient Notes
For this muffins that taste like donuts recipe (and the filling), you'll need:
- Milk. I use 1% milk because it's what I have on hand, but you can use any milk.
- Oil. I use canola oil, but you could use vegetable oil.
- Carrots. I shredded the carrots on the regular setting, but you could shred them fine if you prefer.
- Jam. I used apricot for this one, but you can use marmalade or peach. I've tried them all, and these flavors all pair well with carrot.
- Mascarpone cheese - I recently discovered that you can make your own! Here's the recipe: Homemade mascarpone cheese with 2 ingredients. You could also substitute cream cheese.
For the Mocha Orange Glaze, you'll need:
- Walnuts. You can see that the chopped walnuts I used in the main photos are lighter than the ones in the process and ingredient images, and this has to do with quality. The lower quality (more economical/budget-friendly) your walnuts are, the darker they tend to be. The darker walnuts tend to be a little more bitter and may contain harder pieces, including shell fragments or overly tough nut pieces, which could potentially damage teeth. Lower-grade walnuts are often less carefully processed, meaning they may include bits of shell, underdeveloped nuts, or overly dry and hard pieces. If you're concerned about this, consider buying higher-quality walnuts and chopping them yourself to save money.
- Candied Carrots (optional). These candied carrots are easy to make and are the crowning glory on these doughnut muffins!
- Vanilla Coffee: You can substitute regular coffee and ¼ teaspoon of vanilla extract if you don't have vanilla-flavored coffee.
- Orange juice. I prefer to use freshly squeezed orange juice.
*Please see recipe card for full list of ingredients and quantities
Although this donut muffin is as easy to make as any muffin, it's not your typical muffin. Therefore, I'm going to go as far as to give it the label "gourmet muffin" because it's fancier than your average muffin or doughnut. However, it's still not too fancy for a regular breakfast or brunch potluck, and it's easy to make
🔪How to Make Donut Muffins
PREP: Preheat the oven to 350F (175C) and line an 18-muffin tin (or use a 12 and a 6 as I did). I used the black & white damask cupcake liners as shown.
Step 1: MAKE THE DOUGHNUT MUFFINS: In a large bowl, whisk the milk, sugar, oil, eggs, and vanilla until they are blended.
Step 2: Stir in shredded carrots.
Step 3: In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
Step 4: Add the dry ingredients to the wet ingredients mixture, stirring just until blended (a few lumps are okay).
Step 5: Spoon batter into 18 muffin cups - fill only ⅔ full.
Step 6: MAKE THE FILLING: Stir the jam, mascarpone, and cinnamon together in a small bowl.
Step 7: Drop a teaspoonful into each of the muffins.
Step 8: Scoop the remaining muffin batter over top so that there is enough batter to cover the filling completely.
Step 9: Bake the muffins for about 30 minutes, until a tester inserted on the side of a muffin comes out clean.
Step 10: Cool the muffins for 20 minutes in tins. Move to a wire rack to finish cooling
Step 11:MAKE THE GLAZE: Whisk the ingredients together in a medium bowl.
Step 12: Spoon onto the muffin doughnuts, adding to the tops of the muffins, dividing evenly between all the muffin doughnuts.
(Optional): Add candied carrots to top of the muffins, dividing evenly between all of them.
Expert Recipe Tips
- Don't Overmix the Batter – When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense instead of light and fluffy. A few lumps in the batter are okay!
- Use Freshly Grated Carrots – Pre-shredded store-bought carrots can be too dry and tough. Grating fresh carrots ensures the muffins stay moist and flavorful.
- Room Temperature Ingredients – Let your eggs and milk come to room temperature before mixing. This helps the ingredients blend more smoothly and creates a better texture.
- Fill Muffin Cups Correctly – Fill each cup only ⅔ full with batter before adding the filling. This prevents overflow while allowing room for the muffins to rise properly.
- Check for Doneness Properly – Because of the filling, inserting a toothpick into the side of the muffin (not the center) is a better way to check doneness. The tops should be golden brown, and the muffins should feel firm when lightly pressed.
- Cool Before Glazing – Let the muffins cool for at least 20 minutes in the pan, then transfer to a wire rack. If they’re too warm, the glaze will slide off instead of setting nicely.
- Glaze After Freezing – If making ahead and freezing, wait to glaze the muffins until after they are thawed. This keeps the glaze from becoming sticky or dull in appearance.
- For an Extra Flavor Boost – Toast the chopped walnuts before adding them to the glaze. This enhances their nutty flavor and adds a slight crunch.
- Candied Carrot Tip – If making candied carrots, make sure they are completely dry before placing them on the muffins. This helps them stay crisp instead of becoming soggy.
If you want to bring something a little more elegant, that looks super yummy, it really is the PERFECT sweet treat for any breakfast or brunch potluck. In fact, I recently brought these Doughnut muffins to a breakfast potluck, and I think it was the candied carrot topping that won everyone over.
My husband actually couldn't get past the fact that I turned carrots into candy. He thinks it's my new super power 🙂 You can find my Candied Carrot recipe HERE!
What to do with Leftover Mascarpone Cheese
Mascarpone cheese freezes well! Store it in an airtight container and freeze it for up to 2 months. Thaw in the fridge before using.
You can use leftover mascarpone cheese in my Tiramisu Cupcakes(⅓ cup), my Mini Cheater Eclairs (½ cup), my Raspberry Cream French Toast Sandwich (1 cup), these Saskatoon Berry Tiramisu Dessert Shooters (⅓ cup), or my Raspberry Tiramisu Tarts (½ cup).
If you're looking for a savory way to use up your mascarpone cheese, try it in my Healthy Leftover Ham Pasta with Peas (½ cup).
🌡️Storing
These muffins will keep for up to 4 days in an airtight container or can be frozen (in an airtight container) in a single layer for up to 3 months. Don't store them at room temperature because of the perishable filling. If you're just storing them overnight, you can cover them with plastic wrap.
If you are going to make them in advance and freeze them, I recommend you wait until they are completely thawed to add the candied carrots. Although you can freeze them with the glaze, they present nicer when you glaze them after they are defrosted.
❔ Recipe FAQ's
Yes! These muffins can be made in advance and stored in an airtight container in the fridge for up to 4 days. If freezing, store them in a single layer in an airtight container for up to 3 months. It's best to add the glaze and candied carrots after thawing for the best presentation.
Definitely! While the candied carrots add a beautiful garnish and extra sweetness, the muffins will still taste delicious without them. You can also top them with chopped walnuts or a dusting of cinnamon sugar instead. Or use a cream cheese frosting instead of the glaze!
No, because the muffins bake from the outside in, the filling settles in place, and the batter on top spreads to encase the filling. Even if there's a little jam peaking out after you add the batter on top, no need to worry! It won't leak and it will also be covered by glaze.
Yes! You can bake these in a mini muffin tin instead of a standard muffin tin. Simply follow the recipe as written, but reduce the baking time to about 15 minutes or until a toothpick inserted into the side of a muffin comes out clean. Since mini muffins are smaller, they will cook faster, so keep an eye on them to prevent overbaking.
For mini doughnut muffins with filling, use about ½ teaspoon of filling per muffin instead of a full teaspoon. When glazing, you can either dip the tops of the mini muffins or drizzle the glaze over them for a lighter coating. Enjoy your bite-sized gourmet treats.
So, if you are looking for unique muffin ideas that are a little fancier than the usual and you LUV carrot muffins, carrot cake, and donuts (and who doesn't?!), this carrot doughnut muffin is for you. They are a perfect excuse for eating donuts for breakfast!
And if you love carrots in your baking, then give my other Carrot Cake Dessert Pizza and my Sheet Pan Carrot Cake Pancakes a try!
🍳More Brunch Recipes
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📋 Carrot Cake Doughnut Muffins Recipe
Equipment
- 18 cup muffin pan (or use a 12 and a 6)
- damask cupcake liners
Ingredients
Muffins:
- 1 ½ cups 1% milk
- 1 ½ cups sugar
- ⅔ cup vegetable oil
- 1 ½ cups shredded carrots
- 2 large eggs
- 2 teaspoons vanilla
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Filling:
- ½ cup marmalade or apricot or peach jam
- 1 tablespoon mascarpone cheese
- ½ teaspoon cinnamon
Orange glaze:
- 1 ¼ cup confectioners’ sugar sifted
- ⅓ cup walnuts finely chopped
- 2 tablespoon freshly squeezed orange juice * can substitute any orange juice
- 1 tablespoon brewed vanilla coffee * can substitute regular coffee with ½ teaspoon vanilla
Candied carrots:
- See Candied Carrots recipe: https://foodmeanderings.com/candied-carrots/
Instructions
- Preheat the oven to 350F (175C) and prepare an 18 greased muffin pan (or line 18 of the cups with paper liners) * I used the black & white damask cupcake liners as shown in post - I bought them at the grocery store.
- In a large bowl, whisk the milk, sugar, oil, eggs and vanilla until blended.1 ½ cups 1% milk, 1 ½ cups sugar, ⅔ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla
- Add in shredded carrots.1 ½ cups shredded carrots
- In a separate bowl, sift the flour, baking powder, salt, cinnamon.3 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
- Then add the dry ingredients to the wet ingredients mixture, stirring just until blended (a few lumps are okay).
Filling:
- Spoon batter into 18 muffin cups - fill only ⅔ full.
- Stir the jam, mascarpone and cinnamon together in a small bowl and drop a teaspoonful into each of the muffins.½ cup marmalade or apricot or peach jam, 1 tablespoon mascarpone cheese, ½ teaspoon cinnamon
- Scoop the remaining muffin batter over top so that there is enough batter to cover the filling completely.
- Bake the muffins for about 30 minutes, until a tester inserted in the side of the muffin comes out clean.
- Cool muffins for 20 minutes in tins.
- Move to a wire rack.
Orange Mocha Glaze:
- For the topping, whisk the ingredients together and spoon onto muffins, adding to the tops of the muffins, dividing evenly between all the muffin doughnuts.1 ¼ cup confectioners’ sugar, ⅓ cup walnuts, 2 tablespoon freshly squeezed orange juice, 1 tablespoon brewed vanilla coffee
Candied Carrots Topping:
- See Candied Carrots recipe: https://foodmeanderings.com/candied-carrots/
- Add candied carrots to top of the muffins, dividing evenly between all of them. Serve.
Notes
-
- Don't Overmix the Batter – When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense instead of light and fluffy. A few lumps in the batter are okay!
-
- Use Freshly Grated Carrots – Pre-shredded store-bought carrots can be too dry and tough. Grating fresh carrots ensures the muffins stay moist and flavorful.
-
- Room Temperature Ingredients – Let your eggs and milk come to room temperature before mixing. This helps the ingredients blend more smoothly and creates a better texture.
-
- Fill Muffin Cups Correctly – Fill each cup only ⅔ full with batter before adding the filling. This prevents overflow while allowing room for the muffins to rise properly.
-
- Check for Doneness Properly – Because of the filling, inserting a toothpick into the side of the muffin (not the center) is a better way to check doneness. The tops should be golden brown, and the muffins should feel firm when lightly pressed.
-
- Cool Before Glazing – Let the muffins cool for at least 20 minutes in the pan, then transfer to a wire rack. If they’re too warm, the glaze will slide off instead of setting nicely.
-
- Glaze After Freezing – If making ahead and freezing, wait to glaze the muffins until after they are thawed. This keeps the glaze from becoming sticky or dull in appearance.
-
- For an Extra Flavor Boost – Toast the chopped walnuts before adding them to the glaze. This enhances their nutty flavor and adds a slight crunch.
-
- Candied Carrot Tip – If making candied carrots, make sure they are completely dry before placing them on the muffins. This helps them stay crisp instead of becoming soggy.
Terri Gilson
My son tried these and when I asked him whether they tasted like doughnut and muffin, he said I 'nailed it!'
Vijitha
I LIKE your super power! Lol.. candies carrot sounds amazing! Carrot cake is our favorite, I bet these doughnut muffins are gonna be even better! Pinning this
Terri Gilson
haha! Yes, it's a great super power to have. If you love carrot cake, you won't be disappointed!
amyg
I love carrot cake, but it's so much cake to eat. These carrot muffins are perfect for a snack and you can put the rest in the freezer for a treat another day. Thanks for sharing.
Joyce
Love it when people participate in food challenges. This recipe sounds good!
Terri Gilson
yes, food challenges are a lot of fun, Joyce!
nancy
you had me at carrot cake and then you mentioned donuts! OMG mindblow!! pinned!!
Julia Pinney
This sounds wonderful! I love anything carrot cake, anything! These have so much going on, wow. Pinning for later.
Terri Gilson
Thanks, Julia! There is a lot going on 🙂 but the flavors work really well together!
Bernice Hill
Ah potlucks, I remember them well. Hope we get back to normal soon...in the meantime, I'm over here snacking on muffins!
Terri Gilson
Yeah I sure miss potlucks, Bernice! Won't be long now, though...
Leanne | Crumb Top Baking
Carrot cake is absolutely my favourite dessert, and this recipe would not disappoint! There's so much going on and it all sounds so delicious! Pinning to drool over later!
Terri Gilson
Thanks, Leanne! I love carrot cake too and the fact that my Mom loves it as well was very convenient 🙂
Elaine
Like you, I like a good challenge sometimes too (just not at 5 p.m. !) This is a stunning creation!
Terri Gilson
Thank you, Elaine! Yeah, I hate challenges at 5 pm too! It wasn’t rushed- just nice and relaxing ?