📋 Carrot Cake Doughnut Muffin Recipe
A gourmet glazed doughnut muffin with jam Mascarpone filling, orange mocha glaze and candied carrots. Fancier than your typical muffin or doughnut, but easy to make and tastes like carrot cake. This donut muffin recipe is perfect for Easter, Mother's day or your next brunch or breakfast potluck!
Servings 18 doughnut muffins
Calories 321kcal
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 grease 2 muffins tins (or line 18 of the cups with paper liners) * I used the black & white damask cupcake liners as shown in post (above recipe)
- In a large mixing bowl, whisk the milk, sugar, oil, eggs and vanilla until blended. Add in shredded carrots. In a separate bowl, sift the flour, baking powder, salt, cinnamon and then add this to the wet mixture, stirring just until blended (a few lumps are okay).
Filling:
- Fill 18 muffin tin cups ⅔ full with the batter. Stir the jam, mascarpone and cinnamon together and drop a teaspoonful into each of the muffins. Scoop the remaining batter over top so that it covers the filling completely. Bake the muffins for about 30 minutes, until a tester inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 20 minutes, before turning out to cool completely.
Orange Mocha Glaze:
- For the topping, whisk the ingredients together and spoon onto muffins, dividing evenly between all the muffin doughnuts.
Candied Carrots Topping:
- See Candied Carrots recipe: https://foodmeanderings.com/candied-carrots/
- Add candied carrots to top of muffin doughnuts, dividing evenly between all of them. Serve.
Notes
🌡️Storing
These muffins will keep for up to 4 days in an airtight container, or can be frozen for up to 3 months
👪 Serving Size
This recipe for gourmet muffins makes 18. However, you can half, double or triple the recipe. Simply click on the blue serving size in the recipe card, select the number of servings and the recipe amounts will adjust accordingly. You'll just need additional muffin tins.
📖Variations
- Jam: My Mom’s fave muffin is carrot and my Grandma loves marmalade, which also goes so well with carrot (although I've made this with peach jam and apricot jam as well - peach being my fave).
- Mascarpone: If you don't have mascarpone, you could substitute cream cheese.
- Coffee: you can substitute regular coffee and ¼ teaspoon of vanilla extract if you don't have vanilla flavored coffee
Nutrition Facts
📋 Carrot Cake Doughnut Muffin Recipe
Amount Per Serving
Calories 321
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 19mg6%
Sodium 89mg4%
Potassium 181mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 34g38%
Protein 4g8%
Vitamin A 1850IU37%
Vitamin C 1.6mg2%
Calcium 68mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 321kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 181mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1850IU | Vitamin C: 1.6mg | Calcium: 68mg | Iron: 1.4mg