Deliciously moist carrot muffins - a real dream.
I love all versions of carrot cake. Whether as muffins, as a cake or with a delicious cream cheese filling - you can always get me excited about carrot cake. One slice of moist, cinnamon-y cake and everything is perfect. At least that's how I feel when I finally have a slice of it in front of me again.
But that wasn't always the case. For a long time, I refused to eat carrot cake because the idea of eating vegetables in a cake somehow didn't appeal to me. Well, I was very wrong. The slightly sweet carrots harmonize perfectly with the other ingredients in the cake and also give it a juiciness that you often miss in other cakes.
With Easter just around the corner, I thought that a recipe with fresh, crunchy carrots would be perfect. Easter is bunny time and what do bunnies love to eat? That's right: carrots! That's why these muffins are perfect for the festive season to eat some vegetables alongside all the chocolate ;). No, joking aside. Of course, I didn't make this recipe just for the healthy vegetables. Carrots in cakes or muffins are simply an ingenious invention. The finely grated carrots with their slight sweetness give the muffins a great juiciness.
If you ask me, you can bake this recipe not only at Easter, but all year round.
While looking for a quick and easy recipe, I came across these muffins, which I tried a while ago and everyone loved. The batter comes together in under 15 minutes and believe me, these muffins taste 100 times better than the store-bought version. With crunchy carrots, aromatic almonds and fine spices, they also make a great gift or look great on a dessert buffet. Or you can simply bake the muffins for yourself and enjoy them with a nice cup of freshly brewed coffee.
But now I don't want to keep the recipe from you any longer and hope you enjoy baking it.
Cooking utensils
- 1 hand mixer
- 1 mixing bowl
- 1 small bowl
- 1 muffin baking tray for 12 normal muffins
- Paper cups
Ingredients
- 60 gr brown whole cane sugar
- 10 gr Coconut blossom sugar
- 75 gr butter soft
- 1 pinch salt
- 1 packet of vanilla sugar
- 2 Drops Madagascar vanilla oil optional
- 1 Egg
- 50 gr almonds ground
- 75 gr Wheat flour type 405
- 2 TEASPOON baking powder
- 1 TEASPOON cinnamon
- 85 gr Carrots grated
Instructions
- Preheat the oven to 180 degrees top/bottom heat. Line a muffin baking tray with paper cases, alternatively grease with a little butter and then dust with a little flour.
- Place the butter in a bowl. Add both sugars, salt and vanilla sugar and beat everything with a hand mixer until creamy. Optionally, you can also add 2 drops of Madagascar vanilla. Â
- Add the egg, stir in and continue stirring until the mixture is light and creamy.
- In a second bowl, mix the flour with the baking powder, cinnamon and ground almonds.
- Now fold the dry ingredients into the mixture.
- Peel the carrots, grate finely and add to the dough.
- Pour the finished batter into the prepared muffin tin and bake in the middle of an oven preheated to 180 degrees for approx. 20 minutes. As soon as they are cooked on the inside (test with a skewer), remove from the oven and leave to cool, first in the tin and then on a wire rack.
Notes
- The batter is enough for 6 muffins. If you prefer, you can prepare double the amount to make 12 muffins.
- The finished muffins can be sprinkled with powdered sugar. Alternatively, they can also be topped with a little melted white chocolate.
- Marzipan carrots or chopped pistachios can be used as additional decoration.
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