Carrot, apple and walnut muffins

Shared by Steve Smith, this homely carrot and walnut muffin recipe is actually the creation of Bohemia's Head Pastry Chef Ellen de Jager. Try them for a sublime afternoon tea or picnic

First published in 2015

Ingredients

Metric

Imperial

Carrot, apple and walnut muffins

  • 250g of eggs
  • 500g of caster sugar
  • 125ml of vegetable oil
  • 500g of self-raising flour
  • 1 tsp baking powder
  • 10g of ground cinnamon
  • 500g of carrots, grated
  • 300g of apple, grated
  • 150g of walnuts, chopped, plus extra for garnish
  • 1 pinch of salt

Cream cheese and butter cream

  • 250g of icing sugar
  • 1 tsp vanilla essence
  • 300g of cream cheese, at room temperature
  • 600g of butter, softened at room temperature
  • 1/2 tsp cinnamon powder

Equipment

  • Piping bag with star nozzle
  • Muffin tin
  • Muffin papers

Method

1
Preheat the oven to 180°C/gas mark 4
2
Add the eggs and sugar to a large bowl and whisk until pale and fluffy. Gradually, mix in the oil
  • 250g of eggs
  • 500g of caster sugar
  • 125ml of vegetable oil
3
Sieve the flour, baking powder, salt and cinnamon into a bowl to combine, then carefully fold into the egg mix. Once combined, stir through the apple, walnuts and carrot
4
Line a muffin tin with paper muffin cases and spoon in the batter three-quarters up the side of the casings. Place in the oven for 20-30 minutes until cooked through and golden, then remove and leave to cool completely before frosting
5
To make the icing, add the vanilla essence, cream cheese and butter to a bowl and beat for 3 minutes. Add the icing sugar and cinnamon as you go, mixing until light and fluffy
  • 250g of icing sugar
  • 1 tsp vanilla essence
  • 300g of cream cheese, at room temperature
  • 600g of butter, softened at room temperature
  • 1/2 tsp cinnamon powder
6
Once the muffins are cool and the icing is nice and silky, transfer the icing to a piping bag fitted with a star-shaped nozzle. Pipe a swirl onto the top of each muffin and garnish with the extra chopped walnuts
First published in 2015

Wherever Steve Smith has been, Michelin success has followed. Now, he cooks at the famous Latymer restaurant at Pennyhill Park.

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