Carrot and Honey Muffins

Carrot and Honey Muffins

These muffins are crisp and crumbly on the outside and moist and fluffy on the inside.
They are popular even among people who don't like carrots.

Ingredients: Makes 6 muffins

● Cake flour
90 g
● Almond flour
40 g
● Baking powder
1 teaspoon
Salted butter
70 g
45 g
40 g
100 g (net weight)
2 tablespoons


1. (Prep work) Sift the ● ingredients. Grate the carrot and squeeze out the excess juice.
2. (Prep work continued) Bring the butter to room temperature or microwave until soft. Preheat the oven to 180℃.
3. Whisk the butter in a bowl until creamy.
4. Add sugar and whip until fluffy.
5. Add honey, beaten egg and carrots (in that order), mixing after each addition.
6. Fold in half of the dry ingredients from Step 1 with a rubber spatula. Add the milk.
7. Add the rest of the dry ingredients and fold in until well incorporated.
8. Fill muffin tin with the batter and bake for about 17 to 20 minutes.

Story Behind this Recipe

I needed to use up carrots.