At a glance
These fragrant carrot muffins come together quickly with a simple two-bowl method—mixing wet ingredients in one and dry in the other before combining them with freshly grated carrot. The fun part is making a buttery crumble topping with almonds that bakes into a delightfully crunchy finish in just 20 minutes.
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Wet ingredients
Mix together all the "wet" ingredients – eggs, oil, orange juice and zest.
For this step
0/32/5
Dry ingredients
Mix together all the "dry" ingredients – sugar, flour, baking powder and cinnamon. Peel and grate the carrot.
For this step
0/53/5
Combine and fill the cases
Add the liquid mixture and grated carrot to the dry mixture and stir thoroughly. Line a muffin tray with paper cases and fill each about ¾ full.
How it went
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Carrot Muffins with a Hint of Orange
bohynekuchyneIngredients — what you'll need
You only need 9 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
246 kcal
Calories
33 g
Carbohydrates
12 g
Fats
4 g
Proteins
The nutritional information is an estimate and may vary based on the specific ingredients used.
About this recipe
Yesterday my sister-in-law Iveta got me all excited on the phone, telling me about the carrot muffins she'd baked and how wonderfully moist and fragrant they were… but somehow she forgot to send me the recipe. So today I planted myself in the kitchen and worked it out my own way, a bit like the classic tale of the dog and the cat baking a cake. The result is a batch of beautifully fluffy, fragrant muffins with a lovely crunchy top.
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