Friday, January 31, 2014

Orange Carrot and Walnut Muffins

I am beginning to think that winter is never going to end. The days and nights are so cold and most days offer gray skies and snow. I know I have been complaining a lot about the winter this year, but I really really am so tired of it.

That is maybe why I chose to make these muffins with oranges and carrots. Both orange in color same color as the sun that isn't making an appearance as much as I would like these days

Oranges and carrots are not a combination I would normally consider in baking goods, but I wanted something a little different and this was definitely different for me.

The muffins turned out to be wonderful; the flavor of the carrots and oranges went very well together. They are topped with a cream cheese frosting that is blended with orange rind and juice for a bit of sweetness. To tell the truth the muffins are great without the frosting so if you want to save a few calories or not too much into frosting, don't add it.

Orange Carrot and Walnut Muffins (Source: adapted from
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/4 cup brown sugar
1 1/2 cup coarsely grated carrots
1/2 cup finely chopped walnuts
1 tablespoon grated orange rind
1 egg
1 cup buttermilk
1/2 cup vegetable oil
4 ounces of cream cheese
1 teaspoon finely grated orange rind
1 1/2 tablespoon orange juice
1/4 to 1/2 cup powder sugar, enough for a nice consistency for spreading
1. Preheat oven to 375 degree F. Grease muffin tins or use paper liners
2. Combine the flour, sugars, carrot, walnut, and orange rind in a large bowl. Combine the egg, buttermilk, and oil in another bowl and whisk to combine. Add the egg mixture to the flour mixture and gently stir until just combined (do not over-mix).
3. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 20 to 22 minutes or until a toothpick inserted comes out clean. Remove from oven and set aside to cool.
4. Meanwhile, use an electric mixer to beat the cream cheese until light and creamy. Add the orange rind, juice, and powder sugar and beat until well combined. Spread the cream cheese mixture over the muffins to serve.


  1. Dawn, these muffins are so nutritious and delicious. Great to kick start the day!
    Have a lovely weekend!

  2. We must be thinking similar thoughts, I just made my family some orange muffins this weekend. Yours are very different from what I came up with so I'll have to give yours a try as well.

  3. Mmm I can imagine the tang of the orange against the sweetness of the carrot being really delicious and I would definitely need the frosting on the top :)
    Winter is really miserable this year, we're not getting snow but it rains ALL the time - so much flooding. Roll on the Spring.

  4. This has been a cold, snowy winter -- much worse than usual. I like cold weather, but enough is enough! Anyway, love these muffins. Super flavor. and so comforting in this sort of weather.

  5. They look brilliant. Whenever I bake muffins or cupcakes at home, I always frost only half of them, as my boyfriend prefers them without it.

  6. Citrus definitely does brighten up these gloomy winter days! What great muffins!

  7. I love all with citrus, look amazing!!

  8. I love the orange with carrot Dawn! They sound like an insanely delicious combination! I hope you get some sunshine soon - there's a storm coming here in NY tonight.