Carrot Apple Muffin Tops
Muffins! Sweet, satisfying, crunchy topped muffins! Let’s be real though, I think we all can probably agree that not all parts of the muffin are created equally; the tops are clearly the most delicious. Those very fluffy insides and the all-important crispy textured domed top...what more could you want? Honestly if all muffins were just the tops I wouldn’t be too mad.
So, here we are making a great thing even better by packing these guys full of fresh, sweet and nutrient dense apple and carrot for a very yummy carrot cakey vibe. This fruit-veg combo is perfect for this time of year, but is equally delicious all year round of course. Try these as an energizing snack, or incorporate in your breakfast to provide a delicious source of carbs. Long live the best part of the muffin!
Carrot Apple Muffin Tops
Makes 8 muffin tops
1 egg
¼ cup (60ml) vegetable oil
¼ cup (47g) sugar
1 tsp. vanilla extract
1 cup (110g) carrot shredded (about 1 large carrot)
¾ cup (163g) apple shredded (about 1 medium apple)
1 cup (160g) white or white whole wheat flour
½ tsp. ground cinnamon
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. baking soda
Coarse/sanding/turbinado sugar
Preheat oven to 350’F/175’C.
In a large bowl whisk together the egg, oil, sugar, and vanilla until smooth.
Add the carrot and apple and any juices produced from shredding them.
In a smaller bowl mix together the flour, cinnamon, salt, and baking powder and soda. Add to the carrot mixture. Fold in until just mixed evenly. Don’t over mix!
Place parchment paper down on a sheet pan, or spray well with pan spray. Scoop out the batter onto the pan in equal blobs using about a ⅓ cup measure. Make sure there is a little space between each as they will expand a small amount when baking.
Sprinkle sanding or coarse sugar on top of each for a crunchy top.
Bake in the oven for 30-35 minutes, or until they are set, golden, and totally cooked through.
Remove from the oven and let cool to room temp.
Store these partially covered and at room temp. If they are covered all the way they can lose their sugar-crisp top.
Notes: I used a Honeycrisp, but you can use any firm apple here I would think. Maybe avoid McIntosh. These should last up to a week if it actually takes that long for them to get devoured.