Carrot Muffins

Vegetarian 45 min 12 servings Easy 239 kcal

by Tavolino

These carrot muffins are wonderfully moist, fluffy, and incredibly easy to make. They are a hit with the whole family, especially at Easter, but also all year round.

Ingredients

Butter 125 g
Sugar 100 g
Eggs 2
Milk 100 ml
Flour 250 g all-purpose flour
Baking powder 2 tsp
Carrots 200 g
Powdered sugar 100 g
Lemon juice 2 tbsp
Chopped pistachios 2 tbsp
Marzipan carrots 12

Preparation

1
Preheat the oven to 180 °C (top/bottom heat) and line a muffin tin with paper liners.
2
Finely grate 200 g of carrots and set aside.
3
Beat 125 g of soft butter with 100 g of sugar in a bowl until fluffy.
4
Add 2 eggs one at a time to the butter-sugar mixture, stirring well.
5
Mix 250 g of flour and 2 tsp of baking powder, then stir into the batter alternately with 100 ml of milk until just combined.
6
Gently fold the grated carrots into the batter.
7
Divide the batter evenly into the prepared paper liners.
8
Bake the muffins in the preheated oven for 25 minutes, or until golden brown.
9
Remove the muffins from the oven and let them cool completely.
10
For the glaze, whisk 100 g of powdered sugar with 2 tbsp of lemon juice until smooth.
11
Brush the cooled muffins with the lemon glaze.
12
Sprinkle with 2 tbsp of chopped pistachios and top each with a marzipan carrot.