This Carrot Cake Donut muffin is 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!
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 (above recipe)
In a large 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.
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 â…” full.
Stir the jam, mascarpone and cinnamon together in a small bowl and drop a teaspoonful into each of the muffins.
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 center of a 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.
Add candied carrots to top of the muffins, dividing evenly between all of them. Serve.Â
Notes
NOTE: Mini donut muffins- you can make these in a mini muffin tin, but you'll need to cook mini muffins for half the amount of time as regular muffins.