Carrot muffins

Ingredients

• 25 gcarrot
• 75 gwalnuts
• 75 gsugar
• 1 sachetvanilla sugar
• 1 largeegg
• 75 mloil, such as rapeseed oil
• 50 gnatural yoghurt (3.5% fat)
• 1 tspcinnamon
• 1 pinchnutmeg
• 1/4 tspsalt
• 1/2 tspbaking powder
• 125 gplain flour
• 100 gcream cheese
• 40 gbutter
• 60 gicing sugar
• A fewchopped walnuts, for the topping

Instructions

1. 1

   Grate the carrot

   Peel the carrot and grate it finely.

2. 2

   Mix the wet ingredients

   Whisk together the sugar, vanilla sugar, egg, oil, natural yoghurt and spices.

3. 3

   Add the flour

   Combine the baking powder with the flour, then add them to the other ingredients. Mix until you have a creamy batter.

4. 4

   Fold in additions

   Use a spatula to mix the grated carrot and chopped walnuts into the batter. Keep a little walnut aside for decoration.

5. 5

   Bake the muffins

   Line a muffin tin with paper cases and divide the batter between them. Bake in a preheated fan oven at 170°C for about 20 minutes, checking with a skewer. Leave the muffins to cool completely.

6. 6

   Make the frosting

   While the muffins bake and cool, mix the cream cheese and butter until creamy. Take the butter out of the fridge 30–60 minutes beforehand so it can soften. Once combined, mix in the icing sugar and chill the frosting.

7. 7

   Frost and decorate

   Once the muffins are cool, remove them from their paper cases, then put them back in the cases to make them easier to eat. Spread the chilled frosting over the tops so it drips slightly down the sides, then decorate with the reserved walnuts.

What are carrot muffins?

Carrot muffins are individual, gently spiced bakes made with grated carrot, a familiar pairing in European and North American home baking. This version adds walnuts for crunch and finishes with a cream cheese frosting.

The oil and yoghurt help give the crumb a soft, moist texture, while cinnamon and nutmeg bring warmth without overpowering the carrot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 10g protein, 77g carbs, 42g fat.

The flour and sugars provide most of the carbohydrates, while oil, walnuts, butter and cream cheese contribute much of the fat; the egg, yoghurt, walnuts and cream cheese provide some protein. Pair a muffin with fruit or serve it after a meal with a source of protein for a more balanced plate.

The ingredients that matter

Carrot: Grating it finely helps it blend into the batter and soften as the muffins bake. The quantity here is modest, so grate the stated 25 g rather than adding extra.

Walnuts: Chopped nuts bring a contrast to the tender crumb. Reserve a few pieces for the topping before folding the rest into the batter.

Oil and yoghurt: Oil helps keep the muffins moist, and natural yoghurt contributes softness and a slight tang. Rapeseed oil is one option given in the recipe.

Mix for a tender crumb

Wet mixture: Whisk the sugar, vanilla sugar, egg, oil, yoghurt and spices together until evenly combined. There is no need to beat the mixture for a long time.

Flour mixture: Stir the baking powder through the flour before adding it to the wet ingredients. Mix just until the batter looks creamy, then fold in the carrot and walnuts with a spatula.

Check when they are baked

Oven: Bake in a preheated fan oven at 170°C for about 20 minutes. Muffin tins and ovens can vary, so begin checking towards the end of the stated time.

Skewer: Insert a toothpick or skewer into the centre of a muffin. If it comes out without wet batter clinging to it, take the muffins out and let them cool completely before frosting.

Get the frosting ready

Soft butter: Take the butter out of the fridge 30–60 minutes before mixing so it can blend smoothly with the cream cheese. Mix the two until creamy, then add the icing sugar.

Chilling: Put the finished frosting in the fridge while the muffins cool. This helps it stay manageable when you spread it over the tops.

Serving and decorating

Paper cases: The method removes the cases and then puts the muffins back in them, making them easier to handle when frosted. Let the muffins cool first so the paper does not stick to warm cake.

Finish: Spread the frosting so a little runs down the sides, then add the reserved chopped walnuts. Serve as a dessert or alongside tea or coffee.

Recipe notes & tips

• Grate the carrot finely so it mixes evenly through the batter.
• Set aside the walnuts for decoration before adding the rest to the mixture.
• Bring the butter to room temperature 30–60 minutes before making the frosting.
• Use a skewer to check the centre of a muffin after about 20 minutes.
• Wait until the muffins are completely cool before adding the frosting.

Variations

• Pecan topping: Swap the reserved walnuts for chopped pecans.
• Extra spice: Add a little more cinnamon if you prefer a warmer flavour.
• Citrus note: Add finely grated orange zest to the batter for a fresh flavour.
• Plain finish: Leave off the frosting and serve the muffins without a topping.
• Nut-free option: Omit the walnuts and decorate with a little extra cinnamon instead.

Common mistakes to avoid

• Adding warm muffins: The frosting can soften and slide; cool the muffins completely first.
• Overmixing the batter: The muffins may turn dense; stop mixing once the flour is incorporated.
• Skipping the skewer check: Baking times vary; check the centre before taking the tin out.
• Using cold butter: It can be difficult to mix smoothly; soften it for 30–60 minutes first.
• Forgetting the reserved walnuts: Set some aside before folding the rest into the batter.

How to store

Keep frosted muffins in an airtight container in the fridge and eat within 3 days. Bring them towards room temperature before serving; if reheating, warm the unfrosted muffins briefly and add the frosting afterwards.

Frequently asked questions