Spiced Parsnip & Maple Muffins Recipe

ByNoah Steele
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Introduction

These spiced parsnip and maple muffins offer a delightful blend of warming spices and subtle sweetness. Soft, moist, and topped with a creamy maple frosting, they make a perfect treat for breakfast or afternoon tea.

Four brown muffins with a rough texture sit on a white rectangular tray with worn edges, each topped with a thick swirl of smooth, creamy white frosting. Each frosting swirl has a small pool of golden honey in the center, and a woman's hand is shown dripping more honey from a silver spoon onto one muffin. In the background, a white bowl filled with extra frosting and a small glass jar of cinnamon sit on a white marbled surface, along with additional muffins on a cooling rack. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon, plus extra to serve (optional)
  • 1 tsp ground nutmeg
  • 125g light brown soft sugar
  • 1 parsnip (around 200g), peeled and grated
  • 100g pecans, chopped, plus 10-12 whole pecans to serve (optional)
  • 3 tbsp maple syrup
  • 3 eggs
  • 125ml vegetable oil
  • 50g icing sugar
  • 50g softened butter
  • 100g soft cheese
  • 1 tbsp maple syrup, plus extra for drizzling (optional)

Instructions

  1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 12-hole muffin tin with paper cases.
  2. Step 2: Sift the flour, baking powder, cinnamon, and nutmeg into a large bowl. Add the sugar and rub any lumps between your fingers to break them up.
  3. Step 3: Stir in the grated parsnip and chopped pecans until fully combined.
  4. Step 4: In a separate jug, mix the maple syrup, eggs, and vegetable oil together.
  5. Step 5: Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until just combined, leaving a few specks of flour.
  6. Step 6: Spoon about 2 tablespoons of batter into each muffin case, filling them about three-quarters full.
  7. Step 7: Bake for 22-24 minutes, until the muffins have risen and a skewer inserted in the center comes out clean.
  8. Step 8: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. Step 9: To make the frosting, sift the icing sugar into a bowl and beat in the softened butter using an electric whisk.
  10. Step 10: Fold in the soft cheese and 1 tablespoon of maple syrup. If the frosting is too loose, whisk longer or chill until it firms up.
  11. Step 11: Spoon or pipe the frosting over the cooled muffins. Drizzle with extra maple syrup, dust with cinnamon, and top each muffin with a whole pecan if desired.

Tips & Variations

  • For a nut-free version, omit the pecans and add extra grated parsnip or chopped dried fruit instead.
  • Use cream cheese in place of soft cheese for a tangier frosting flavor.
  • Try adding a handful of raisins or chopped apples to the batter for added texture and sweetness.

Storage

Store muffins in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting. Allow them to come to room temperature before serving, or warm gently in the microwave for 10-15 seconds. For longer storage, freeze unfrosted muffins in a sealed bag for up to 2 months and frost them fresh after thawing.

How to Serve

The image shows five brown cupcakes on a white tray, each topped with a thick swirl of light yellow frosting forming a smooth, creamy layer with a small hollow in the center filled with golden honey. A woman's hand holds a spoon dripping honey onto one cupcake in the front. In the background, there is a white bowl filled with more frosting, a glass jar with brown powder, and three more cupcakes on a cooling rack. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated parsnip for this recipe?

Yes, frozen grated parsnip can be used. Make sure it’s fully thawed and well-drained to avoid excess moisture in the batter.

Can I make these muffins vegan?

To adapt this recipe for vegans, substitute eggs with flax eggs or a commercial egg replacer, use a plant-based soft cheese or vegan cream cheese for the frosting, and ensure the maple syrup and sugar used are vegan-friendly.

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Spiced Parsnip & Maple Muffins Recipe

★★★★★

4.5 from 72 reviews
  • Author: Noah
  • Total Time: 44 mins
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
Print Recipe

Description

These spiced parsnip and maple muffins combine the natural sweetness of grated parsnip and maple syrup with warm spices and crunchy pecans for a moist and flavorful treat. Topped with a creamy maple frosting and garnished with whole pecans, these muffins are perfect for breakfast, teatime, or a cozy snack.

Ingredients

Scale

Muffins

  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon, plus extra to serve (optional)
  • 1 tsp ground nutmeg
  • 125g light brown soft sugar
  • 1 parsnip (around 200g), peeled and grated
  • 100g pecans, chopped, plus 10-12 whole pecans to serve (optional)
  • 3 tbsp maple syrup
  • 3 eggs
  • 125ml vegetable oil

Frosting

  • 50g icing sugar
  • 50g softened butter
  • 100g soft cheese
  • 1 tbsp maple syrup, plus extra for drizzling (optional)

Instructions

  1. Preheat and prepare tin: Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
  2. Mix dry ingredients: Sift the plain flour, baking powder, cinnamon, and nutmeg into a large bowl. Add the light brown sugar and rub any lumps between your fingers to break them up.
  3. Add parsnip and pecans: Mix the grated parsnip and chopped pecans into the dry ingredients until fully combined.
  4. Combine wet ingredients: In a jug, mix the maple syrup, eggs, and vegetable oil together thoroughly.
  5. Mix batter: Pour the wet mixture into the dry ingredients and gently mix with a wooden spoon until nearly combined; it’s okay to have a few specks of flour remaining.
  6. Fill muffin cases: Spoon about 2 tablespoons of the batter into each paper case, filling them three-quarters full.
  7. Bake: Bake in the preheated oven for 22-24 minutes until the muffins have risen and a skewer inserted into the center comes out clean.
  8. Cool muffins: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Make frosting: Sift the icing sugar into a bowl, then beat in the softened butter using an electric whisk until smooth. Fold in the soft cheese and 1 tablespoon of maple syrup. If the frosting is too loose, whisk for a few more minutes or chill until it thickens.
  10. Decorate muffins: Spoon or pipe the frosting over the cooled muffins. Drizzle with extra maple syrup, dust with cinnamon, and top each muffin with a whole pecan if desired.

Notes

  • You can substitute pecans with walnuts if preferred.
  • For a more pronounced spice flavor, increase cinnamon and nutmeg slightly.
  • Ensure parsnip is finely grated to blend smoothly into the batter.
  • Adjust frosting consistency by chilling or additional whisking depending on your piping preference.
  • Store muffins in an airtight container for up to 3 days; refrigerate if frosted.
  • Prep Time: 20 mins
  • Cook Time: 24 mins
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Keywords: parsnip muffins, maple syrup muffins, spiced muffins, pecan muffins, autumn baking, vegetarian muffins

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