Monday, July 1, 2013

Carrot Mascarpone Muffins with Mascarpone Filling

A philosophical question for you:  When is a muffin a muffin and not a cupcake?  I do declare that it is when you abstain from adding frosting to it.  Crumbles are acceptable.  And streusel toppings.  And even glaze, but a muffin cannot have thick icing or frosting or whatever you like to call the sweet whipped stuff made with butter and sugar.  Because then it is a cupcake.  I realize this may be pedantic of me, but there you are.  I’ll own it.

Which brings me to this week’s muffin.  My younger daughter requested a carrot muffin because our ingredient this week is mascarpone.  And nothing goes better with carrot cake than cream cheese icing.  But, she knows how I feel about icing on muffins.  (See above.)  So she suggested I add a mascarpone filling.  That girl is a genius and knows the way around her mother.  These were perfect!

6 oz or 170g carrots
1 1/2 cups or 190g flour
3/4 cup or 170g sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt + pinch for filling
8 oz or 226g mascarpone (Divided – half for muffins, half for filling)
1/2 cup or 120ml canola oil
1 egg
1/4 cup or about 30g powdered sugar (for filling)
1/2 teaspoon vanilla extract

Peel your carrots and cut them into short lengths.  Boil until tender.  Drain and mash with a potato masher until fairly smooth.  Set aside to cool.

Preheat your oven to 375°f or 190°C and prepare a 12-cup muffin pan by greasing it or lining the pan with muffin cups.

In a large mixing bowl, combine your flour, sugar, baking powder, cinnamon and salt.

In a small bowl, combine the egg, oil, cooled carrots and half of the mascarpone.  Mix thoroughly.  You will have to mash the mascarpone to get it mixed in.

Add the wet ingredients to the dry and stir until just mixed.

Divide the thick batter between the muffin cups in your prepared pan.

Bake for 15-20 minutes or until golden and a toothpick inserted comes out clean.

Remove from the oven and allow to cool.

Remove the muffins from the pan and cool completely on a rack.

Meanwhile, mix the other half of the mascarpone with the powdered sugar, vanilla and a pinch of salt.  Refrigerate the filling until the muffins are completely cool.

When your muffins are cool, use a sharp knife to cut a circle out of the middle of the muffin.

Lift the core out of the muffin and fill with a small spoonful of the sweetened mascarpone.

Cut the bottom off of the little muffin plug you removed and stuff the top in back on top of the filling.  Eat the pieces you cut off.  Baker’s privilege.  Remark to yourself that those are some fine bits of carrot mascarpone muffin.

Enjoy!  If you are really feeling the need for carrot cake with cream cheese icing, head over here.

Muffin Monday is an initiative by Baker Street, a culinary journey of sharing a wickedly delicious muffin recipe every week.  Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.  Make sure to go and check out what my fellow bloggers have come up with this week!

Plus learn all you ever need to know about muffins, right here at Muffin 101.


  1. Those are amazing looking, love them!!

  2. Thanks, Tara! They got good reviews over here. :)

  3. What beautiful photos you have taken. The orange of the carrots is so devine. These look gorgeous x

  4. I thought the same thing. Aren't those the most vividly orange carrots?! Thanks for your kind words about my photos. I am trying hard to improve.

  5. All great ingredients Stacy. Love the combo of orange, carrots and mascarpone, and these muffins look beautiful! I agree with the difference, and also think muffins are denser and less sweet.

  6. I completely agree, Paula. Muffins are less sweet and more dense than cake. There isn't actually any orange in these muffins. My carrots were just very vibrantly orange!

  7. G'day Stacey! These looks soooooooooooooooooooooo yummy, true!
    I wish I could come through the screen an try one now...maybe two!
    Great photos and enjoy step by step guidance! :)
    Cheers! Joanne

  8. Thank you, Joanne! It always cheers me up to see a comment from you. You are always so upbeat and positive!

  9. G'day and thanks Stacy! I know no other way and your muffins inspired me and also brightened my day! :)

  10. Your muffins look terrific, Stacy! I've made similar ones with a cream cheese filling but I like your mascarpone version even better. They're beautiful!

  11. They're awesome and your daughter is a genius! Admiring your clicks!

  12. Now that is genius. Much better in the middle than on the top!

  13. Thanks, Liz! It was an inspired suggestion. :)

  14. I completely agree, Brydie! Thank you!

  15. I love these, especially how they filling looks like a heart when you cut it!

  16. I liked that too, Kelli! An unexpected bonus. :)

  17. I'm a big muffin fan, and the real benefit of these for me is that I like to freeze them! Normally I don't ice them because the icing spoils when they are defrosted. I'm thinking of a chocolate muffin with a ganache filling that could be zapped in the microwave from frozen...or maybe a white chocolate and walnut ganache for these?

  18. Most muffins do freeze beautifully. Another good reason not to ice them, besides my own prejudices. :)

    White chocolate and walnut ganache would be lovely on these, Fiona, but, truly, they don't need an icing. Unless you like things sweeter. I might sprinkle them with a bit of icing sugar though, if I'm feeling festive.

    As for a chocolate muffins with ganache filling, make it easy on yourself and fill with chilled Nutella. Works a treat!

  19. oh what a great idea! I actually have something nutella-like from the latest goodie bag!!!

  20. How did I miss this post before? It's gorgeous Stacy! I love the mascarpone filling, it's like a cheeky, creamy little extra surprise in the centre of the muffin. Yum! xx

  21. I don't know, Laura! But thank you so much and I am glad you found it.


Where in the world are you? Leave me a comment! It makes me happy to know you are out there.