Recipe:
Brown Butter, Carrot and Orange Muffins
with The Secret Recipe Club
It’s Reveal Day already for the Secret Recipe Club, and I am pleased to share an AMAZING recipe with you all today, Brown Butter, Carrot and Orange Muffins! My “secret” partner this month is in fact TWO partners, a mother and daughter team, Kelsey and Kim from K & K Test Kitchen. A little about the K’s: Kelsey is an Economist by day. At night, she indulges in her growing passion for cooking and experimenting in the kitchen. A former competitive swimmer, Kelsey has adjusted to life outside the pool by becoming addicted to the barre method. Now that she lives in Ottawa, Kelsey tries to travel as much as possible to visit her friends and family who live all over the U.S. She is still trying to figure out what being an adult is all about, while trying to enjoy every second of it! Kim is a hockey wife and mom to two daughters (Kelsey and Taryn). She is the type of person who can make friends easily, anywhere she goes and it has served her well throughout the years and years of moves that have taken her all over North America. Recently settled in Arlington, VA, Kim is looking forward to getting to know her new city, picking up knitting again, and getting back into the kitchen! She enjoys travelling in the summer with husband, Tim, in their RV and is learning how to fly fish. Both Kelsey and Kim love good food and good wine! Sharing that food and wine with their family and friends is their favourite way to connect with people!
If the two K’s have been monitoring their traffic they will be on to me, as I have spent the last month lurking on their site, and I could NOT decide what to make until TODAY! I know, that was leaving it a bit fine, but it’s just that they have so many LOVELY recipes, I could not make my mind up! I finally settled on this recipe last night, BROWN BUTTER CARROT MUFFINS, and I made them this morning. I DID tweak the recipe, I added mixed spice in place of cinnamon, and also added extra orange zest too, as well as using dried ground ginger instead of fresh ginger root; but, I DID not change the “brown butter” part of the recipe, and I think that is CRUCIAL for the lovely nutty and almost fudge flavour that these muffins have!
The measurements are in US cups, and I have a set of them, so no problem there, but the butter is also in cups, and I can tell all UK readers that the butter is equal to 7 ounces or 200g in modern money! These muffins are simply to die for, the original recipe comes from a book called The Dahlia Bakery Cookbook, and I must try to get hold of a copy. I have copied the recipe as it is shared on Kelsey and Kim’s blog, BUT please respect the copyright if you use this recipe. I have added my tweaks in red below.
BROWN BUTTER CARROT MUFFINS
The Dahlia Bakery Cookbook by Tom Douglas
1 cup unsalted butter (200g or 7 ounces)
1-3/4 cups all-purpose flour (I used SR flour)
2 teaspoons baking powder
3/4 teaspoon ground cinnamon (I used home-made mixed spice)
1 teaspoon fresh minced ginger (I used dried ground ginger)
4 large eggs at room temperature
1 cup granulated sugar
1-1/2 teaspoon grated orange zest (I used the zest from a whole orange)
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup (about 2 medium) peeled and grated carrots
Raw, granulated, or crystal sugar as needed for sprinkling (I used Demerara sugar)
Preheat the oven to 375F. (180C) Line the muffin pan with paper liners and set aside.
To make the brown butter, place the butter in a small saucepan over medium-high heat and cook until the butter solids are browned and smell toasty, stirring constantly, about 3 minutes or a little longer. Watch carefully so the butter does not burn. As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan. As soon as the butter is dark golden brown, pour it into a small bowl and set aside to cool to room temperature.
Into a bowl, sift the flour, baking powder, and cinnamon together twice, then set the dry ingredients aside.
In the bowl of an electric mixer or using a hand mixer, combine the eggs, sugar, orange zest, ginger, vanilla, and salt. Using the whisk attachment, whip on medium-high speed until thick and pale, about 3 minutes. The egg mixture should begin to “ribbon” but not hold the ribbon.
Place the carrots on top of the mixture, then pour the dry ingredients on top, and using a rubber spatula, gently fold everything together. Finally, fold in the browned butter, combining everything thoroughly but gently.
Scoop the muffins into the paper-lined muffin cups, dividing it evenly, using about 3 ounces or about 1/3 cup, of batter per muffin.
Lightly sprinkle about 1/4 teaspoon raw sugar and a pinch of kosher salt on top of each muffin. Bake until the muffins are cooked through and golden, about 18 minutes, rotating the pan once halfway through the baking time. Allow the muffins to cool for 10 minutes on a wire rack before eating.
I was also quite excited to use my NEW George Wilkinson Ltd Edition Muffin Tray! The muffin tray is part of the Great British Bakeware rangeis SO pretty with its vintage pattern. The Great British Bakeware range demonstrates not only George Wilkinson’s excellence and innovation in bakeware manufacturing but also reflects the brand ethos; designed to perform and built to last. This premium range has an innovative & exclusive long life coating. GlideX is bonded directly onto your ovenware to ensure it keeps performing like new every time. It is scratch resistant, flake-resistant and virtually indestructible. Tested rigorously by us, laboratories and consumers alike our GlideX outperforms all other non-stick brands.
Anyway, time to publish this post for my February Secret Recipe Club reveal day! I hope you will pop over to say hello to Kelsey and Kim, and tell them I sent you, they may serve you some muffins with a cup of coffee! That’s all for today, see you soon, Karen
shari@myjudythefoodie says
yum! I am pinning this. The muffins sound and look delicious. Fellow Group D SRC Member.
Great choice
Karen Booth says
Thanks so much Shari! I shall be over to see what you made later! Karen
Megan says
These look SO amazing! So many wonderful flavors coming together in one muffin!
Karen Booth says
Thanks Megan! I have just been drooling over your slow-cooker chicken too!
April @ Angel's Homestead says
Hi Karen 🙂 Dropping by to let you know I had your blog for my assignment this month. I made one of your salmon dishes and it was delicious!
I’m loving your Brown Butter, Carrot and Orange Muffins. They look delicious, and I can just imagine myself having one with my morning coffee.
Thanks for the wonderful fish recipe, it will definitely become a regular menu item for me.
Karen Booth says
OMG! I am thrilled that you were my secret partner and I shall be over to look later!
These muffins were LOVELY and so full of amazing flavours too!
Thanks so much for your lovely comments, I am off to look at your post now……..
Karen 🙂
Lindsay (life and kitchen) says
That is such a great combination of flavors! I’ll have to try these soon!
Sarah E says
I can only imagine how good those are. I love carrots in baked goods 🙂
simply.food says
These look delicious, nice choice to make.
Cindy Harris says
Brown butter improves everything. These are now pinned on my must make quick board. Great SRC pick.
Kathryn says
These sound really lovely – such a delicious sounding combination of flavours!
Marie Clifton says
They look tasty, and I love the leopard print cases too!
Christine says
These muffins look amazing! You always take such beautiful photos that it makes me wish that I could eat my screen. Haha.
I’ve never tried browning butter before as I don’t normally use butter, but these look so amazing that I really want to try it. Great SRC pick SC
Sara Jones says
They look lush…will make them on the weekend x
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/306217781576216576
Tracy Nixon says
shared on FB as Tracy K Nixon
Katie Kingsbury says
Muffins. For breakfast. Why have I never done this before?! Lush.
Maya Russell says
I’d like to make these as it’s one of my favourite combinations.
Fiona Matters says
These look delectable! I thought it was a bit unusual for you to do muffins though! I do like having muffins for breakfast before rushing out the door. I’m glad you translated the recipe though – I can’t stand American measures! Shared on twitter.
Maya Russell says
Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/306349014134165505
Beverley says
Oh, these look so scrummy and I’ve managed to get him to try carrot cake at long last, which he loved, so these are on this weekend’s to do list!
Dominic says
beautiful muffins… I bet they tasted so deep and rich… gorgeous!
Lisa Williams says
These look amazing my only problem would be limiting myself to just eating one 🙂
Lisa Williams says
tweeted to share this 🙂
Katharine says
Carrot, orange and ginger – what gorgeous flavours. These little cakes look wonderfully moist and toothsome, delicious!
Kirstin says
YUM! sounds really good and I love your muffin liners…such fun!!! Great choice.
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/306575873719554049
Kelsey @ K&K Test Kitchen says
Hi Karen! I’m so glad you chose these muffins to make and that you made them your own. I definitely agree that the brown butter is the key ingredient here!
Maya Russell says
I’d definitely eat muffins for breakfast. I think it doesn’t matter if it’s got some sugar in it as it gives you energy.
Maya Russell says
Shared using G+ – https://plus.google.com/u/0/?tab=wX#113819445280319547759/posts/hgnoVcgRpPq
Tracy Nixon says
yummy! Thank you
Sara Jones says
Made this today absolutly delicious x
Tracy Nixon says
Made these yesterday and they went down well!
Tracy Nixon says
Passed this onto my mum to bake for my dad!
Beverley says
On the menu for this afternoon! Can’t wait!
Clare Webb says
Wow! Will have to try these to “tempt” my little man into eating more veg!
Tracy Nixon says
shared G+1
Sally Poole says
Look delicious! Will definately be giving these a try x
Arabella Bazley says
I think muffins are probably one of my most favourite things to make as you can use up all sorts of thing and no mixing skill is required. And best of all, they are always moist!
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/308414209891373056
Tracy Nixon says
Tasty thanks for a recipe that is a little different!
Sara Jones says
looks great
Frances Fox says
These look so delicious, I’m gunna have to try make them.
Brooke says
I am really going to have to start making muffins for breakfast. I detest cereal and normally make eggs, but muffins would be a great start to the day. Thanks for the recipe!
Beverley says
After my misgivings about how these would go down, I have been begged for more. From someone who spent four years being scared of carrot cake, that’s amazing; I think they’re his new favourite cake!
Mark Whittaker says
They look fantastic, My partner hates the concept of “vegetables in cakes” yet he would be amazed at how many times they get sneaked past him !
Tracy Nixon says
Tasty recipe thanks
sophie buckle says
What a fab recipe they look fab
Maria Turner says
They look and sound lovely – can’t wait to try this out 🙂
Shared on facebook and twitter x
shelley jessup says
These sound lovely especially for Mothers day tea as a few of my family members dont like cupcakes with icing
Beverley says
I made some yesterday and “butterfly caked” them with a little cream cheese – oh my. Delicious beyond belief!
Karen Painter says
Made these for Mother’s Day tea and I’ve got to say they were a huge success so thank you for the fab recipe!
Herbert Appleby says
these look great with a nice hot cuppa
Tracy Nixon says
shared again on Facebook! Thanks! Look so moist and tasty!
Victoria Androsova says
looks lush
Tracy Nixon says
shared on FB – great breakfast idea!
Linda Thorn says
BROWN BUTTER CARROT MUFFINS look so nice with a golden brown top. yummy
Fiona Harris says
These Im most definetly going too have to make! The words “Brown butter” sold It too me!!
Tracy Nixon says
Re-shared on FB – thanks !
Maya Russell says
The brown butter thing is interesting. Definitely need to try these.
Samantha Fernley says
These look gorgeous, going to try these over Easter. Perfect for one of our days out.
shelley jessup says
tweeted as @jessups
Tracy Nixon says
tweeted @tracyknixon – thank you!
Maya Russell says
Shared on Twitter again as @maisietoo – https://twitter.com/maisietoo/status/314687928259452928
Tracy Nixon says
Re-shared on Facebook! So delicious!
Tracy Nixon says
My dad cannot get enough of these now – he came round yesterday and ate three!
shelley jessup says
Shared on twitter as @jessups
Jen Harris says
lovely recipe x
Angela - Garden Tea Cakes and Me says
Oh my, oh my these sounds very nice indeedy!
Angela
Rebecca Cawte says
Loving these muffins. Something different away from the mainstream baking.
Sarah Smith says
Shared on Twitter, they look scrummy!
Melissa Manning says
These look amazing!
Tracy Nixon says
Re-tweeted thanks!
Maya Russell says
Shared on Twitter here: https://twitter.com/maisietoo/status/336007420096696320
Maya Russell says
I’d use ground dried ginger too as I’m not too keen on ginger bits in cakes or biscuits.
Amanda Milton says
Shared to Twitter ,they sound lovely 🙂