Carrot Muffins With Yogurt Frosting and Honey Recipe
Delightfully moist carrot muffins paired with a light yogurt glaze, infused with the natural sweetness of honey. Perfect for a wholesome snack or breakfast treat.
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Ingredients
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
Instructions
- 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.