These muffins feel like something you’d bake on a Saturday morning in your dressing gown, cup of tea in hand, radio playing some old tune in the background. They’re soft and warmly spiced, and there’s this tiny surprise of orange-zested cream cheese hiding in the middle like a secret just for you.
I first made these on a rainy Tuesday — not even for a special reason, just because I needed something cozy and vaguely wholesome. Mary Berry never lets you down with this sort of bake. And if you’ve got a few sad carrots at the back of your fridge, even better — it’s their time to shine.
Also, there’s bran cereal in here, so obviously they’re practically health food. Right?
Why You’ll Love It
- That gooey cream cheese middle is a proper delight.
- They’re spiced, cozy, and smell like autumn — even if it’s May.
- Quick to make, no electric mixer needed.
- Great for lunchboxes or just eating over the sink because you “don’t want to dirty a plate.”
- You can freeze them — future-you will thank you.
- They’re technically muffins, but taste like cake. Win.
Ingredients
- 75g shredded bran cereal
- 225ml milk
- Zest of 1 medium orange
- 120g cream cheese
- 1 tbsp caster sugar
- 3 large carrots, peeled
- 125g light muscovado sugar
- 200g self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- 2 eggs
- 4 tbsp sunflower oil
How to Make It
Let the cereal go soggy:
In a big bowl, mix the bran and milk. Leave it for about 15 minutes. It’ll look a bit… sad and soggy. That’s fine.
Mix your sweet, creamy middle:
In another bowl, mash together the cream cheese, caster sugar, and half the orange zest. Try not to eat it with a spoon. Set it aside for now.
Grate like you mean it:
Use the coarse side of your grater and go at the carrots. You want about 150g grated (the rest can go in a salad or, if you’re like me, straight in your mouth).
Build your batter slowly:
Add the carrots to your soaked bran. Then throw in the sugar, flour, baking powder, cinnamon, and ginger — but don’t mix it yet.
Add the eggs and oil:
In a separate jug or bowl, whisk together the eggs and oil (a fork’ll do). Pour it into the rest and now mix. Gently. Like you’re folding laundry you actually care about.
Assemble the muffins:
Line a muffin tin with paper cases. Spoon in half the mixture, then add a teaspoon of the cream cheese mix right in the middle of each. Top with the rest of the batter.
Bake until golden and proud:
Bake in a hot oven (220°C / 425°F) for around 20 minutes. They should be puffed and golden. Press the centre gently — if it springs back, they’re done.
Common Mistakes and How to Dodge Them
Why are they flat or dense?
You might’ve overmixed the batter. Fold gently and don’t panic if it’s a bit lumpy.
My cream cheese filling disappeared!
That can happen if it’s too runny. Use room-temp cream cheese, not straight from the fridge.
They stuck to the paper cases — help!
Let them cool completely first. Or lightly spray your muffin papers next time.
Why are they soggy inside?
They probably needed another 2–3 minutes in the oven. Ovens are moody — check yours with a skewer just to be safe.
Storage and Reheating
On the counter:
Keep them in a tin or airtight container for up to 2 days.
In the fridge:
Store for up to 5 days if you’re worried about the cream cheese filling.
Freezer:
Wrap them individually and freeze for up to 3 months. Defrost at room temp or pop in the microwave.
To reheat:
Microwave for 20 seconds if you want them warm and soft again. Total joy.
Frequently Asked Questions
Can I make these without the filling?
You can — they’ll still be tasty. But the filling’s the best part, so maybe don’t?
Can I use regular sugar instead of muscovado?
Yes, though muscovado gives that deep, toffee-ish flavour. Brown sugar works as a backup.
Can I use wholemeal flour?
Sure. It’ll be denser and more rustic, but tasty all the same.
Are they healthy?
They’ve got carrots and bran. That’s basically a salad, right?
Nutrition Facts (Per Muffin)
Calories: 250
Fat: 10g
Carbs: 35g
Protein: 4g
Sugar: 15g
Sodium: 150mg
Try More Mary Berry Recipes:
Mary Berry Carrot Cake Muffins
Description
Spiced, tender carrot muffins with a gooey orange-zested cream cheese centre — warm, cozy, and ready in under an hour.
Ingredients
Instructions
- Soak cereal in milk for 15 mins.
- Mix cream cheese with sugar and half the zest.
- Grate carrots, measure 150g.
- Add carrots, sugar, flour, and spices to the soaked cereal.
- Whisk eggs with oil, fold into the mix.
- Fill muffin cases: batter, filling, more batter.
- Bake at 220°C for 20 mins. Cool before eating.
Notes
- Don’t overmix the batter — lumpy is lovely.
- Use room-temp cream cheese for smooth filling.
- Press the muffin top gently to check doneness.
- Muffins taste fab warm or cold — totally up to you.