Deliciously moist carrot muffins – an absolute dream.
I love carrot cake in every version. Whether as muffins, as a cake or with a lovely cream cheese filling – you can always win me over with carrot cake. One slice of that moist, cinnamony cake and everything is perfect. At least that's how it is for me when I finally have a slice in front of me again.
But it wasn't always that way. For a long time I refused to eat carrot cake, because somehow I didn't find the idea of eating vegetables in a cake all that wonderful. Well, I was seriously mistaken there. The slightly sweet carrots harmonise perfectly with the cake's other ingredients and also give it a moistness that you often miss in other cakes.
With Easter just around the corner, I thought a recipe with fresh, crunchy carrots would be perfect. Easter is bunny season, and what do bunnies like to eat most? That's right: carrots! That's why these muffins are perfect for the holidays, so that alongside all the chocolate you get to eat some vegetables too ;). No, joking aside. Of course I didn't make this recipe just because of the healthy vegetables. Carrots in a cake or in muffins are simply a brilliant invention. The finely grated carrots with their gentle sweetness give the muffins a wonderful moistness.
If you ask me, this recipe can be baked not only at Easter but all year round.
While looking for a simple and quick recipe, I came across these muffins, which I had already tried out a while ago and which everyone loved. The batter is mixed together in under 15 minutes and believe me, these muffins taste 100 times better than the shop-bought version. With crunchy carrots, aromatic almonds and lovely spices they also make a great gift or look wonderful on a dessert buffet. Or you 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 have fun baking it.
Moist Carrot Muffins
- Preparation15 min
- Baking time20 min
- Total35 min
- Calories256kcal
- Carbohydrates24gof which sugars 14 g
- Protein4g
- Fat15gof which saturated 7 g
- Fibre2g
per serving
Ingredients
- 60 g brown unrefined cane sugar
- 10 g coconut blossom sugar
- 75 g butter (soft)
- 1 pinch salt
- 1 sachet vanilla sugar
- 2 drops Madagascar vanilla oil (optional)
- 1 egg
- 50 g almonds (ground)
- 75 g plain flour type 405
- 2 tsp baking powder
- 1 tsp cinnamon
- 85 g carrots (grated)
Method
- Preheat the oven to 180 degrees top/bottom heat. Line a muffin tin with paper cases, or alternatively grease it with a little butter and then dust with a little flour.
- Put the butter in a bowl. Add both sugars, the salt and the vanilla sugar and beat everything with a hand mixer until creamy. Optionally you can also add 2 drops of Madagascar Vanilla.
- Add the egg, stir it in and keep mixing until you have a pale, creamy mixture.
- In a second bowl, combine the flour with the baking powder, the cinnamon and the ground almonds.
- Now fold the dry ingredients into the mixture.
- Peel the carrots, grate them finely and add them to the batter.
- Now fill the finished batter into the prepared muffin tin and bake in the middle of the oven, preheated to 180 degrees, for about 20 mins. As soon as they are cooked through inside (skewer test), take them out of the oven and let them cool first in the tin, then on a wire rack.
Notes
- The batter makes 6 muffins. If you like, you can simply make double the amount to get 12 muffins.
- The finished muffins can be dusted with icing sugar. Alternatively, you can also drizzle them with a little melted white chocolate.
- Marzipan carrots or chopped pistachios can be used as additional decoration.
Cooking with essential oils
In this recipe:Vanilla Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
Leave a Reply