Mary Berry, the beloved baking expert, has once again delighted fans with a recipe that combines classic flavors and a fun twist: carrot cake muffins with a surprise cream cheese filling. These muffins have won over taste buds, boasting more than 15 four-star ratings on Good Food. Mary herself promises that these muffins deliver all the rich, spiced flavors of traditional carrot cake in a convenient, muffin-sized treat.
What makes these muffins special is the hidden cream cheese filling nestled inside each one, offering a sweet “surprise” that replaces the usual frosting on top. Quick to bake in just 20 minutes, they are also nut-free and vegetarian, perfect for summer picnics or friendly gatherings.
Ingredients:
- 75g shredded bran cereal
- 225ml milk
- Zest of one medium orange
- 120g cream cheese
- 1 tablespoon caster sugar
- 3 large carrots, peeled and grated
- 125g light muscovado sugar
- 200g self-raising flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 tablespoons sunflower oil
- 2 eggs
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Method:
- Begin by soaking the bran cereal in milk, stirring well, and leaving it to soak for 15 minutes. Meanwhile, preheat the oven to 220°C and line a 12-hole muffin tray with paper cases.
- Stir half of the orange zest into the bran and milk mixture. In a separate bowl, blend the cream cheese with caster sugar and the remaining orange zest until smooth.
- Grate the carrots and measure out 150g. Add them to a large mixing bowl. By now, the cereal mixture should be soft and mushy.
- Add the muscovado sugar to the bran mixture. Sift the flour, baking powder, cinnamon, and ginger over the dry ingredients — but don’t mix just yet.
- In another bowl, whisk eggs and sunflower oil together until well combined, then pour this into the carrot bowl along with the cereal and sugar mixture.
- Stir everything gently until just combined.
- Use a spoon to fill each muffin case halfway with the batter. Add a spoonful of the cream cheese mixture in the center of each, then cover with the remaining carrot batter, dividing it evenly.
- Bake for 20 minutes until golden and springy to the touch. Let the muffins cool in the tray for five minutes before transferring them to a wire rack.
- Store in an airtight container and enjoy within 24 hours for the best taste and freshness.
These carrot cake muffins are a delightful treat that’s easy to prepare and guaranteed to impress at your next picnic or tea-time gathering. The creamy filling adds something extra special, making every bite a little celebration of flavor.