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Carrot Muffins with a Hint of Orange

Step-by-step method

Let’s cook

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.

  1. 1/5

    Wet ingredients

    Mix together all the "wet" ingredients – eggs, oil, orange juice and zest.

    For this step

    0/3

  2. 2/5

    Dry ingredients

    Mix together all the "dry" ingredients – sugar, flour, baking powder and cinnamon. Peel and grate the carrot.

    For this step

    0/5

  3. 3/5

    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

bohynekuchyne
Active time total 38 min
Prep 18 min Cook 20 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Muffin tin
Paper baking case
PME Dinosaur Cupcake Party Set
PME Easter Cupcake Case Set: Bunnies
Skewer

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.

Vegetarian Snack For a sweet tooth

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