It just doesn’t seem fair not to take advantage of the lovely Fall produce and since a juicy harvest of carrots has just hit my city so I’ve baked two batches of easy carrot muffins for the weekend ahead.

Though I love the simple goodness of carrot cake and muffins but I love to add a little more oomph to them too, for something more indulgent, something that can make you go mmmm with a cup of morning coffee or afternoon tea.

As you sink your teeth through the candy like sugar cinnamon glaze, reach the dense moist muffin and think its good, just then the tartness from black currents add a whole different dimension of flavour to your bite and you think its more than good…it’s simply a delight!


For Easy Carrot Muffins:

2 cup all purpose flour
2 cups carrots, grated
1 cup dried black currents
1+1/2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons ground cinnamon
1/2 teaspoon vanilla essence
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For Sugar Cinnamon Glaze:

2+1/2 cup icing sugar
1/2 cup warm water
1/2 teaspoon ground cinnamon

This Is What You Do:

Preheat oven to 175 degrees C. In a mixing bowl add sugar, eggs and oil, beat with an electric mixer till everything is blended.

Add flour, baking soda, baking powder, cinnamon, vanilla and salt. Beat till all ingredients are combined. Stir in carrots and 1/2 cup black currents. Save 1/2 cup black currents for sprinkling over the muffins.

Line a 12 cup muffin tray with paper muffin cups. Pour 1 ice cream scoop or 2 heaped tablespoons in each cup. Bake for 30-35 minutes or till a toothpick inserted in the centre comes out clean. Repeat with the rest of the batter.

Cool the muffins completely before you glaze them.

Mix water in sugar and cinnamon, 1 tablespoon at a time. Keep adding water till the mixture forms a smooth paste. Add more water if too thick.

Drizzle the glaze over muffins, sprinkle some black currents and carrots shavings over wet glaze. Allow the glaze a few minutes to set or cover and refrigerate till you serve…stays good for a week in refrigerator.

Serves 24

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