Coconut Turmeric Carrot Muffins

Updated at: Thu, 21 Nov 2024 15:07:15 GMT

Step 1

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).

Step 2

In a small pan over medium low heat, add butter and melt.

Step 3

Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!

Step 4

Once the butter is brown, immediately transfer to a medium bowl. Let cool 5 minutes.

Step 5

Add brown sugar and whisk until incorporated.

Step 6

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!)

Step 7

Whisk in applesauce, buttermilk and vanilla. Stir in carrots. Set aside.

Step 8

In a large bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, turmeric, nutmeg, cloves and salt.

Step 9

Add the wet into the dry and mix until just moistened. It’s ok if there are a few clumps. Don’t over mix :)

Step 10

Fold in sweetened shredded coconut.

Step 11

Fill muffin tin with batter about 2/3 of the way up. Sprinkle the top of each muffin with the desiccated coconut.

Step 12

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!).

Step 13

Let muffins cool in the pan for 5 minutes.

Step 14

Transfer to a wire rack to cool completely.

Step 15

While muffins cool, whisk powdered sugar, carrot juice, and salt until smooth.

Step 16

Drizzle cooled muffins with glaze and serve 🙂

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