Carrot muffins with garlic butter

These are wonderful straight out of the oven, with the garlicky butter melting away in a hole in the middle…It’s a great recipe to make with the kids as there’s lots of grating, mashing and snipping, measuring and weighing… If you have no cupcake cases, just melt a tablespoon of butter in a small saucepan and, using a pastry brush cover each hole with a thin film of butter. This will stop the muffins sticking to the pan. We also used chives instead of parsley – snipping them with kids’ scissors – & made them even better!

Carrot muffins with garlic butter

From the garden: carrots, parsley, eggs, garlic
Recipe source: adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
Makes: 12 large or about 30 mini muffins


  • 12 or 24 hole muffin tin
  • 12 large or 24 small cupcake cases
  • Peeler, grater
  • Chopping board & knives
  • Bowls – 2 medium, 1 small
  • Measures: ½ cup, ¼ cup, teaspoon
  • Scales
  • Garlic press, whisk
  • Baking paper
  • Wire rack
  • Serving plates

  • 2 large or 4 medium carrots
  • 15 stalks parsley
  • 60g cheddar or gruyere
  • 220g self-raising flour
  • 1 teaspoon table salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cloves garlic
  • 100g unsalted butter at room temperature
  • Flaked salt What to do:

  • Preheat oven to 180C. Drop the cupcake cases into the tin.
  • Wash, peel and grate the carrot to yield about ½ a cup. Wash, dry and chop the parsley. Weigh the cheese & then grate it.
  • Weigh the flour then mix it with the cheese, carrot, parsley and table salt together in a medium bowl.
  • In the other medium bowl whisk the egg, buttermilk and oil together.
  • Make a well in the dry ingredients and add the liquid mixture. Mix lightly and then spoon into muffin cases to about 2/3 full. Bake for 25 minutes for the large & about 15-20 for the small muffins.
  • While the muffins are cooking, make the garlic butter: Squeeze the garlic through the garlic press into the small bowl and add the butter and a pinch of salt. Mix until smooth. Place in a log shape on a piece of baking paper, roll up lightly, sealing the edges and put in freezer until firm.
  • Remove muffins from the oven. Allow to sit for a minute before turning out onto the wire rack to cool. Remove the butter from the freezer and slice into thin discs.
  • When the muffins are cool, make a slit in the top of each insert a slice of garlic butter and place on serving plates.

 Notes: What is buttermilk? What is a well in the centre of the dry ingredients?

Buttery garlic goodness…

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | 1 Comment

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One thought on “Carrot muffins with garlic butter

  1. It looks really good! I definitely have to try it!

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