Parsnip Muffins

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Undercover Veggies I

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
25 min
Level:
Easy
Yield:
12 muffins

Times:

Prep: 35 min
Inactive Prep: 15 min
Cook: 25 min
Total:: 1 hr 15 min

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Ingredients

1-ounce sliced almonds
Nonstick spray
8 1/2 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
8 ounces sugar
10 ounces grated parsnips

Directions

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

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Comments & Reviews

recipe Parsnip Muffins
patricia bowie, MD 02-06-2010
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Easy and good - I made a few changes
Rated: 5 stars out of 5

I substituted sour cream for the plain yogurt since I forgot to buy it and was snowed in. It was a 1 to 1 substitute. I also... used walnuts and mixed them in the batter rather than putting on top. I also made it in a 9x5 loaf pan. I lowered the oven temperature to 350 degrees so the outside wouldn't cook too much faster than the inside. It was great how the recipe gave the internal temperature to bake it to. I'm going to keep that in mind when baking other nut breads like this. the consistence was perfect. Moist and delicious. Read more
recipe Parsnip Muffins
Lauren Atlanta, GA 01-18-2010
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Surprisingly easy and delicious!
Rated: 5 stars out of 5

I really didn't expect these muffins to taste so delicious. I had some leftover parsnips from another recipe that I needed to... use up and the result couldn't have been better! I used whole-wheat flour and substituted ground flaxseed for the eggs (following the package directions). They came out so moist and delicious! And the almond topping gives them a fancy bakery look. Read more
recipe Parsnip Muffins
Shay Atlanta, GA 01-01-2010
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Tastes good, sneak vegetables
Rated: 4 stars out of 5

I like these and would make them again. My 2-year old will eat them as well. The parsnips from my CSA are super sweet, so... that helps a lot. I was able to substitute 1 c. of whole wheat flour with no problem. Also, this recipe calls for A LOT of sugar; I cut it down to 1 c. and they are plenty sweet. It's a huge recipe, so if you aren't sure about it, I would cut it in half.Read more
recipe Parsnip Muffins
Jenny Ann Arbor, MI 11-26-2009
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Try spreading Nutella on top!
Rated: 5 stars out of 5

Moist and delicious, I couldn't detect the presence of the parsnips at all except for that wonderful nutty flavour. I added... some Nutella on top and found it fantastic - the combination of the hazelnut, chocolate, and the parsnip went so well together! Loved it!Read more
recipe Parsnip Muffins
Ashley Moab, UT 11-25-2009
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Amazing!
Rated: 5 stars out of 5

My son is such a picky eater I can't hardly get him to try anything. I had him help me make these and they are so delicious... they were gone within minutes!Read more
recipe Parsnip Muffins
Jon Grand Rapids, MI 11-05-2009
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Makes a great bread, too!
Rated: 5 stars out of 5

I didn't have a muffin tin, so I just made parsnip bread with this recipe, and it turned out great! All I had to do was... extend the baking time to 35-40 min. I also used greek yogurt because I was out of regular yogurt, but that didn't cause any trouble.Read more