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Appetizer Breakfast Dessert Snack Sweet  •  April 27, 2023

Coconut Turmeric Carrot Muffins

Coconut Turmeric Carrot Muffins
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Coconut Turmeric Carrot Muffins

Makes 16-18 muffins
5 from 1 vote
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Ingredients
  

Batter

  • 1 stick (4oz) unsalted butter
  • 1 cup packed dark brown sugar
  • 2 eggs room temperature
  • ½ cup unsweetened applesauce
  • ½ cup buttermilk room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 ½ cups finely shredded carrots about 3 medium peeled carrots
  • 1 ¾ cup all purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 2 ¼ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp turmeric
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp cloves
  • 1 tsp kosher salt
  • 1 cup sweetened shredded coconut
  • Dessicated coconut for garnish

Glaze

  • 1 ½ cups powdered sugar
  • 3 Tbsp carrot juice
  • Pinch of a salt

Instructions
 

  • Preheat oven to 350F. Line two muffin tins with liners (if you only have one tin that’s ok! you will just need to do two batches).
  • In a small pan over medium low heat, add butter and melt.
  • Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
  • Once the butter is brown, immediately transfer to a medium bowl. Let cool 5 minutes.
  • Add brown sugar and whisk until incorporated.
  • Add in eggs and whisk until homogenous. (work quick here as the butter may be still warm and we don’t want to cook the eggs!)
  • Whisk in applesauce, buttermilk and vanilla. Stir in carrots. Set aside.
  • In a large bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, turmeric, nutmeg, cloves and salt.
  • Add the wet into the dry and mix until just moistened. It’s ok if there are a few clumps. Don’t over mix 🙂
  • Fold in sweetened shredded coconut.
  • Fill muffin tin with batter about 2/3 of the way up. Sprinkle the top of each muffin with the desiccated coconut.
  • Bake muffins for 20-25 minutes until muffins are puffed, golden, and a toothpick inserted into the center of the muffin comes out clean (a few moist crumbs are ok!).
  • Let muffins cool in the pan for 5 minutes.
  • Transfer to a wire rack to cool completely.
  • While muffins cool, whisk powdered sugar, carrot juice, and salt until smooth.
  • Drizzle cooled muffins with glaze and serve 🙂

Video

Tried this recipe?Let us know how it was!

Tags

  • Breakfast
  • Dessert
  • Muffins

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