Carrot Muffins With Yogurt Frosting and Honey
Carrot muffins with yogurt frosting and honey are a delicious and wholesome treat, perfect for breakfast or an afternoon snack. This recipe brings together the natural sweetness of honey, the subtle earthiness of carrots, and a tangy yogurt glaze for a balanced and nutritious bite.
These muffins are moist and fluffy, with just the right touch of spice from ginger and nutmeg. The yogurt glaze adds a creamy finish without overwhelming sweetness, making these muffins an irresistible combination of flavors and textures.
Key Ingredients for Carrot Muffins with Yogurt Frosting
- Organic All-Purpose Flour – The base of the muffin, providing structure and fluffiness.
- Shredded Organic Carrot – Adds natural moisture, sweetness, and vibrant color.
- Sanandi Biodynamic Revitalizing Honey – Acts as a natural sweetener, imparting a warm, floral note.
- Ground Ginger & Fresh Ground Nutmeg – Bring gentle spice and a hint of warmth.
- Organic Grass-Fed Butter – Adds richness and depth to the muffin.
- Pasture-Raised Organic Egg – Ensures a tender, cohesive batter.
- Seven Stars Farm Organic Yogurt – The star of the glaze, adding tanginess that balances the muffin’s sweetness.
Simple Steps for Fluffy Carrot Muffins
- Prepare and mix dry ingredients: Combine flour, baking soda, salt, ginger, and nutmeg. Sift them together to ensure an even texture and perfect rise.
- Mix wet ingredients: Whisk melted butter, honey, applesauce, carrots, egg, and vanilla. This mixture is full of moisture, making sure the muffins turn out soft.
- Combine wet and dry: Gently fold the wet mixture into the dry ingredients. Careful mixing keeps the muffins light.
- Bake to perfection: Spoon the batter into a muffin tin and bake at 350°F for about 12 minutes until a toothpick comes out clean.
- Drizzle with yogurt glaze: Once cooled, finish the muffins with a light yogurt and powdered sugar glaze, adding a creamy, sweet touch.
Recipe Tips for Best Results
To ensure your carrot muffins are soft and flavorful, don’t overmix the batter. A few lumps are fine, as over-stirring leads to denser muffins. Additionally, bake the muffins slightly underdone and allow them to finish cooking as they cool; this trick keeps them moist and prevents drying out.
For a different twist, swap applesauce for mashed bananas or even pumpkin puree to experiment with seasonal flavors. Adding chopped nuts or raisins can also introduce extra texture and flavor to the muffins.
Storing Your Muffins
Keep these carrot muffins fresh by storing them in an airtight container at room temperature for up to two days. To enjoy them later, refrigerate for up to a week, or freeze for up to three months. When reheating frozen muffins, warm them in the oven to retain their original texture. The yogurt glaze, however, is best added fresh after thawing.
Enjoy these delightful muffins as a healthier alternative to traditional cupcakes or as a simple treat with your morning coffee!
Carrot Muffins With Yogurt Frosting and Honey Recipe
Zutaten
Dry Ingredients:
- 5 1/2 cups Organic All-Purpose Flour
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh Ground Nutmeg
Wet Ingredients:
- 2 tablespoons Organic Grass-Fed Butter melted
- 1 cup White Leaf Provisions Applesauce with Ceylon Cinnamon
- 1/2 cup Sanandi Biodynamic Revitalizing Honey
- 3/4 cup Shredded Organic Carrot
- 1 Pasture-Raised Organic Egg beaten
- 1 teaspoon Vanilla Extract
Yogurt Glaze:
- 1/4 cup Seven Stars Farm Organic Yogurt
- 3/4 cup Organic Powdered Sugar
Anleitungen
- Begin by preheating your oven to 350°F and preparing a 12-cup muffin tin by lining it with paper liners.
- In a large mixing bowl, sift together the dry ingredients: flour, baking soda, salt, ground nutmeg, and ginger, ensuring they are well combined.
- In a separate bowl, whisk the wet ingredients: melted butter, honey, applesauce, shredded carrots, beaten egg, and vanilla extract until fully incorporated.
- Form a well in the center of the dry ingredients, then gradually pour the wet mixture into it. Gently stir everything together, being careful not to overmix to avoid dense muffins.
- Evenly distribute the batter into the muffin tin and bake for approximately 12 minutes. Test for doneness by inserting a clean knife into the center of a muffin—if it comes out clean, they are ready. For optimal texture, remove them from the oven just before full doneness, as they will continue cooking while cooling.
- As the muffins cool on a wire rack, prepare the yogurt glaze. Combine the yogurt with powdered sugar, and if desired, add a few drops of food coloring for a decorative touch.
- Once the muffins have cooled, drizzle the yogurt glaze over the top. Enjoy these nutritious and flavorful muffins as a delightful treat.