Carrot Muffins Recipe

Name: Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1/2 cup sugar; 1 tsp vanilla extract; 4 medium eggs, beaten; 2 1/2 cups plain flour; 4 tsp baking powder; 1/3 cup hazelnuts, finely ground; 9 oz carrots, peeled and grated; 1/3 cup milk; None None orange food coloring; 1/3 cup marzipan; 1 tbsp pistachio nuts, roughly chopped; 1 cup powdered sugar

Servings: persons

3/4 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
4 medium eggs, beaten
2 1/2 cups plain flour
4 tsp baking powder
1/3 cup hazelnuts, finely ground
9 oz carrots, peeled and grated
1/3 cup milk
None None orange food coloring
1/3 cup marzipan
1 tbsp pistachio nuts, roughly chopped
1 cup powdered sugar

1
Line a 12-hole and a 6-hole muffin pan with medium-sized paper cupcake papers. Preheat the oven to 375u00b0F.
2
Place the butter, sugar and vanilla extract in a bowl and beat together until pale and creamy. Gradually beat in the eggs then fold in the flour and baking powder followed by the nuts, carrots and milk.
3
Divide the mixture between the muffin cases and bake for 20-25 mins until risen, golden and just firm to the touch. Transfer to a wire rack and leave to cool completely.
4
Knead a little orange food coloring into the marzipan then divide and shape into about 30 small carrots. Use the tip of a knife to mark lines on each carrot and push a piece of pistachio nut into the end of each carrot.
5
Sift the icing sugar into a bowl and add 2-3 tbsp water to make a smooth thin icing. Spoon the icing over each muffin then decorate with the marzipan carrots.

952

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup butter, softened, 1/2 cup sugar, 1 tsp vanilla extract, 4 medium eggs, beaten, and more.

Yes, Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Muffins

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