Carrot Muffins
Moist carrot muffins with orange juice, topped with lemon glaze, marzipan carrots, and pistachios. A buttery, egg-based bake.
Ingredients
Carrot Muffins
- 200 g carrots
- 125 g unsalted butter, softened 1/2 cup + 1 tbsp
- 150 g granulated sugar 3/4 cup
- 1 packet vanilla sugar 8 g
- 2 large eggs
- 250 g all-purpose flour 2 cups
- 2 tsp baking powder
- 75 ml orange juice 1/3 cup
Glaze and Topping
- 130 g powdered sugar 1 cup
- 2 1/2 tbsp lemon juice
- 12 marzipan carrots
- 2-3 tbsp chopped pistachios
Instructions
Carrot Muffins
Shred carrots and mix batter:
Remove the carrot skins and shred them finely. Beat the softened butter together with granulated sugar and vanilla sugar until pale and aerated, then incorporate the eggs individually. Combine the flour and baking powder, then fold that mixture into the butter blend.Fill muffin liners:
Pour in the orange juice and blend using an electric mixer. Fold the shredded carrots in gently. Set the oven to 350°F (175°C) conventional or 320°F (160°C) fan. Place paper liners into a muffin pan. Using a cookie scoop or two spoons, fill each liner to roughly two-thirds capacity.Bake and cool muffins:
Bake for about 30 minutes in the preheated oven. Allow the muffins to cool fully.
Glaze and Topping
Ice and garnish muffins:
Combine the powdered sugar and lemon juice, stirring until a thick icing forms. Drizzle a small amount of icing over each cooled muffin, then place a marzipan carrot on top and garnish with chopped pistachios. Wait for the icing to firm up.