Carrot Cake Doughnut Muffins (Printer-Friendly)
Moist carrot cake doughnut muffins with mascarpone jam, orange mocha glaze, and candied carrot topping.
# What You’ll Need:
→ Muffins
01 -
1 1/2 cups 1% milk
02 -
1 1/2 cups granulated sugar
03 -
2/3 cup vegetable oil
04 -
1 1/2 cups shredded carrots
05 -
2 large eggs
06 -
2 teaspoons vanilla extract
07 -
3 1/2 cups all-purpose flour
08 -
1 tablespoon baking powder
09 -
1/2 teaspoon salt
10 -
1 teaspoon ground cinnamon
→ Filling
11 -
1/2 cup marmalade, apricot or peach jam
12 -
1 tablespoon mascarpone cheese
13 -
1/2 teaspoon ground cinnamon
→ Orange Mocha Glaze
14 -
1 1/4 cups sifted confectioners' sugar
15 -
1/3 cup finely chopped walnuts
16 -
2 tablespoons freshly squeezed orange juice
17 -
1 tablespoon brewed vanilla coffee
→ Candied Carrots
18 -
See Candied Carrots preparation: https://foodmeanderings.com/candied-carrots/
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease an 18-cup muffin pan or line with cupcake liners.
02 -
In a large bowl, whisk together milk, sugar, vegetable oil, eggs, and vanilla extract until smooth.
03 -
Fold shredded carrots into the wet ingredient mixture until evenly distributed.
04 -
In a separate bowl, sift together flour, baking powder, salt, and cinnamon.
05 -
Add dry ingredients to the wet mixture and stir until just blended; small lumps are acceptable.
06 -
Spoon batter into muffin cups, filling each approximately two-thirds full. In a small bowl, mix jam, mascarpone, and cinnamon. Drop a teaspoonful of filling into each cup.
07 -
Scoop remaining batter over the filling, covering it completely in each muffin cup.
08 -
Bake for 30 minutes or until a toothpick inserted in the side comes out clean. Cool muffins for 20 minutes in pan before transferring to a wire rack.
09 -
Whisk confectioners' sugar, chopped walnuts, orange juice, and brewed vanilla coffee until smooth. Spoon glaze evenly over cooled muffins.
10 -
Top each glazed muffin with candied carrots as per linked recipe. Serve.
# Helpful Hints:
01 -
Avoid overmixing batter to maintain light texture; fresh grated carrots improve moisture; use room temperature ingredients for better blending; fill muffin cups only two-thirds to prevent overflow; test doneness from the side; cool before glazing to ensure glaze sets properly; toast walnuts for enhanced flavor; candied carrots should be dry to avoid sogginess.