Muffin bake mode ON! An easy batter, which you can stir in one bowl. Then fill it into the paper muffin forms. Bake it. Done. Right after today’s Slogan ‚ 1 pot- 12 muffins‘.
This apple carrot nut muffin recipe is so easy. The ingredients are basic, so you only have to take them out of your kitchen cabinet. Mix all of the ingredients in one bowl. Put the batter into the paper molds in a baking tray. Bake it for 25 minutes. And in really no time you have these pretty awesome muffins on your table.
These Muffins taste like this famous MHHHH………… moment. The muffins are golden brown and slightly crispy on the outside. And on the inside these muffins irresistible tender and juicy. If you start to free the small sweeties out of the paper molds, you can enjoy the smell of nuts and fruity juicy apples in your nose. Already the first bite is fully loaded with the taste of apple and carrots and hazelnuts.
The apple carrot nut muffins are not just easy and super fast to make. These muffins are evenly fast, maybe faster eaten up. That means grab one for now and one for later fast 😉 .
The icing will be the icing on the cake – literally 😉 . On top, you can decorate the icing with some hazelnut crunch. Or you use whipped cream and create some cupcakes.
The one-bowl method works like this: Put a bowl onto a scale. Weigh in the ingredients one after another. With the TARE button on your scale – that’s super easy.
I have cut the apple into pieces and rasped the carrots. So that apple and carrots are Fitting good together in taste and look in the dough.
Recipe for 12 muffins:
10g vanilla sugar
1 ½ tsp baking powder
100g ground hazelnuts
1 pinch of cinnamon
1 pinch of salt
100g plant-based butter, melted
90g (ca. ½) apple
100g (ca. 2 medium-sized) carrots
½ lemon squeezed out
120g carrot juice, apple juice, or just water
80g powdered sugar
2 tbsp hot water
2 tsp hazelnut brittle
At 180° Celsius for 30 minutes.
Squeeze out the lemon half. Peel the apples and cut them into small pieces. Mix the apple pieces with lemon juice.
Rasp the carrots.
Put flour, sugar, vanilla sugar, baking powder, hazelnuts, vinegar, and salt into a bowl and mix it. Stir in the melted butter, the apple pieces, and the carrot rasps. Then stir in the carrot juice.
Put the dough into muffin molds, this works best with a spoon.
Bake it at 180°C for about 30 minutes.
For the icing, sieve the icing sugar into a bowl and stir it with 2 tablespoons hot water. So that it gets a smooth mixture. Should the mixture be too solid, add water dropwise. But the icing shouldn’t be too watery. It should have that kind of consistency that the icing doesn’t just run down the muffins. It should stick to the top.
The icing should be distributed on the muffins. You can cover the complete muffin under the icing, or you just give it a small splatter. You can also draw a pattern with the icing on the muffins. Spread the hazelnut crunch over the icing. Press the cracks gently into the icing, so they don’t fall off.
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