Brown Butter, Apple, and Carrot Muffins

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These muffins are amazing – you won’t be able to eat just one. The aroma that will fill your kitchen while these muffins are baking will make your mouth water. You can whip these up quickly. And, they happen to be gluten-free. Muscovado sugar is an unrefined brown sugar. You can find it at Whole Foods (along with the flours needed for this recipe).

Prep Time: 25 minutes
Cooking Time: 18-20 minutes
Yield: 12 muffins

Ingredients:

  • 10 tablespoons unsalted butter
  • 1 cup superfine brown rice flour
  • 1/2 cup hazelnut or almond flour
  • 2 tablespoons tapioca starch
  • 1 1 /2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground caradamom
  • 2 eggs, at room temperature
  • 1/3 cup light muscovado sugar
  • 1/3 cup maple syrup
  • 1 tsp. vanilla extract
  • 3 small carrots, peeled and grated
  • 1 medium Gala apple, peeled, cored, and grated.

Directions:

  1. Preheat oven to 350F (180C).
  2. In a small saucepan, heat the butter over medium high heat until the solids start to turn brown and smells of roasted nuts. Set aside and cool.
  3. In a large bowl, whisk together the rest of dry ingredients.
  4. In a separate bowl, whisk together the brown butter and remaining wet ingredients.
  5. Add the wet to the dry and whisk to combine. Fold in the grated carrot and apples.
  6. Scoop the batter into baking cups and bake for 18-20 minutes.
  7. Transfer to cooling rack and cool completely.

Adapted from Aran Goyoaga, author of Small Plates and Sweet Treats