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Parsnip Muffins Recipe

Parsnip Muffins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

Showing 21-30 of 35

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  • on November 26, 2009

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    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!

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  • on November 25, 2009

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    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!

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  • on November 05, 2009

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    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.

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  • on October 09, 2009

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    Fabulous flavor and I will make them again. I made this as a result of watching the show and was so excited to sneak some veges into my 5 year old twins. My son liked them ok, but my daughter said no. Even my hubby didn't go for them. I don't know what their problems are because I love them. The fresh ground nutmeg does add alot of flavor and perhaps that was what turned off my husband. Perhaps I will make them with cinnamon instead next time.

    Thanks for the receipe Alton, and I love your show!!

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  • on August 18, 2009

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    The combination of parsnips and nutmeg is wonderful. There is just a hint of the parsnips. Very easy to make. Only two stuck after spraying with pam w/ flour and they came out easily with a butter knife. I will not use paper cups when I make these again.

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  • on July 02, 2009

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    These are very sweet and nutty however I can taste a 'veg' taste in the muffins. Other than that these are the best muffins I've ever made!

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  • on June 23, 2009

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    These are great muffins, you wouldn't even know that parsnips were in the muffin. Sweet & tasty and I love the golden topping of almonds. I could eat the entire batch myself, too!

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  • on June 19, 2009

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    When I saw this recipe on the show, I knew I'd have to try it! My husband is picky about his vegetables and he loves breads, so I figured he'd be pleased with this compromise. The recipe was very easy to follow. I used my food processor with the grater insert to grate the parsnips, which literally took about 5 seconds. I noticed others mentioning that grating the parsnips was the hardest part, so this is a great solution. I also used the food processor to dice up the whole almonds I already had in my pantry. I did not use paper muffin cups, and I sprayed the muffin pan thoroughly because of previous ratings about the muffins being difficult to remove. The muffins were still difficult to remove, so lots and lots of spray is necessary. The taste is fabulous--there's a bit of a spicy kick that adds interest. I'd definitely recommend this recipe to friends and family!

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  • on June 18, 2009

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    The slightly spicy flavor of the parsnips is wonderful in these muffins.

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  • on June 17, 2009

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    These muffins are so moist and very easy to make. The longest part was grating the parsnips. I used paper cups which I will spray next time, they stick a little bit. I think I will add in more veggies (maybe some carrots but other than that they are wonderful. Thanks Alton! My hubby and I love your show.

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