These Beetroot Muffins are a taste revelation. Beets are a divisive ingredient: you either love or loathe their earthy flavor. However, I can assure you that the secret lies in how we prepare this root vegetable. In these beetroot muffins, the taste is surprisingly delightful. If you’re one who isn’t fond of beets, get ready to change your mind. This recipe is not only simple and quick but also incredibly healthy and colorful.
Everyone already knows I adore beets and you can find several beet recipes on the site, such as beetroot risotto, beetroot pancakes or crepes. This time, I bring something sweet that’s perfect for breakfast, a snack or dessert. Thanks to the wholesome ingredients, this is a nutritious and healthy recipe. It took me a bit to perfect the recipe and balance the earthy taste that some may find questionable, but I think I’ve created another recipe that will undoubtedly become a regular in many of your homes.
Unraveling the magic: making Beetroot Muffins from scratch
When you look at these delicious-looking muffins, your first question might very well be: how do they get this red color? The truth is, it’s nothing more than an incredible natural dye: beetroot.
If, on the other hand, you’ve never considered using this rich and flavorful veggie in muffins, now is the time to see it from a different perspective. Embrace this taste and unexpected contrast, and let’s go through the step-by-step process of preparing these beetroot muffins that are a true delight, full of flavor, moist and incredibly fluffy.
How to prepare these delicious Beetroot Muffins
These beetroot muffins are super easy to prepare, incredibly tasty, approved for kids and adults alike, and no, you can’t taste the earthy flavor of the beet mixed in! Sweetened with brown sugar, made with white whole wheat flour, these beetroot muffins also get a protein boost from yogurt and eggs! Vanilla extract is the perfect touch to make these muffins even more delicious. In less than 30 minutes, you’ll have these muffins ready. A perfect option for breakfast, a snack, or an amazing dessert.
Step-by-step for irresistible Muffins
- First of all, preheat your oven to 170º. Then in a blender, combine diced beetroots, eggs, vinegar and olive oil until you achieve a velvety mixture.
- In a spacious bowl, whisk together flour, brown sugar and baking soda, creating the foundation for your muffins.
- Integrate the luscious beetroot blend into the flour mixture, ensuring a harmonious union of wet and dry ingredients.
- Grease muffin tins and generously fill them to 2/3 capacity. Bake for approximately 25 minutes or until the muffins attain a delectable golden hue.
- While your muffins cool, elevate your yogurt by placing it in a cheesecloth, draining excess water, and infusing it with vanilla extract, a crowning touch for your muffins. For optimal results, perform this step 12/24 hours in advance.
- Once the muffins are cool, generously frost them with the yogurt-vanilla concoction. Brace yourself for a burst of flavors!
- Elevate your muffins with a touch of elegance. Decorate with edible flowers for that extra flair.
Common questions about Beetroot Muffins
Still curious? Let’s tackle some common questions about these unconventional muffins:
- Why beetroots? The addition of beetroots not only infuses a gorgeous hue but also brings a natural sweetness and moisture to the muffins.
- Can I use a different frosting? Absolutely! Get creative with cream cheese frosting or a drizzle of honey for an alternative twist.
- Are these muffins suitable for a special occasion? Without a doubt! The unique color and delightful taste make these muffins a showstopper for any celebration. If you prefer, you can even make them in a larger cake format.
How to enhance our Muffins Even More
Recipes exist to spark creativity, so you can enrich your muffins by adding some extras, such as:
- Cocoa powder
- Chocolate chips
- Blueberries (and lemon zest is incredible)
Any of these extras will transform your muffins and give them a different touch.
Storage and freezing
Beet muffins will keep in an airtight container on the kitchen counter at room temperature for up to 3 to 5 days. If you want to keep them fresh for longer, keep the container in the refrigerator.
To freeze these muffins, let them cool completely, then wrap each one in plastic wrap or bee wax. Transfer the wrapped muffins to a freezer-safe bag, seal tightly, and label. Store in the freezer for up to 6 months. Thaw muffins in the refrigerator overnight. To thaw them directly from frozen instead, remove the plastic wrap, place on a microwave-safe plate, and heat in 20-second intervals until warmed through.
Beetroot Muffins: a burst of flavor in every bite
Dare to be different with this Beetroot Muffins! From preparation tips to healthy tweaks, I’ve got you covered. Transform your baking routine and let these vibrant treats steal the spotlight at your next gathering.
Now, delve into the detailed recipe below and get ready to whip up your delicious muffins.
Find out more delicious recipes:
- 2 diced beetroots
- 2 eggs
- 1 tbsp vinegar
- 2 tbsp olive oil
- 1 1/2 cups flour
- 4 tbsp brown sugar
- 1 tsp baking powder
- 4 cups yogurt
- 1 tsp vanilla extract
- Melted chocolate
- Edible flowers
- Preheat the oven to 170º.
- On a big blender or kitchen robot place the beetroot, the eggs, the vinegar and the olive oil and blend until yo get an homogeneous mixture.
- On a large bowl add the flour, the brown sugar and the baking soda and mix well.
- Combine the wet mixture into the flour bowl.
- Grease some muffin tins and fill them until 2/3 full.
- Bake for 25min or until cooked.
- Place the yogurt in a cheese cloth (or a kitchen cloth) and squeeze to drain all the water. However, better results are achieved if this step is done 12/24 hours in advance.
- Add the yogurt on a bowl and combine it with the vanila extract. Mix well and use it as the frosting for the muffins
- Let the muffins cool completely before adding the frosting.
- Decorate with edible flowers.