Be sure to add this Pistachio Spiced Coconut Carrot Muffins Recipe to your must bake list!
When we got together to plan our latest Friends Who Fete party and decided it would be a brunch, we called dibs on the baked good. And the baked good we had our sights set on was a breakfast muffin.
Here at Salt & Wind we do not like overly sweet muffins, because, well, then they might as well be cupcakes. We like slightly sweet, slightly salty muffins that’s a perfect pair to a cup of coffee. And, if we do say so, these muffins are just that. Inspired by carrot cake but nowhere near as sweet, these healthy-ish muffins are loaded with coconut, pistachios, carrots, and a bunch of spices. Oh, and they’re totally gluten free!
Now go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Pistachio Spiced Coconut Carrot Muffins Recipe
Equipment
Ingredients
For The Streusel:
- 1/4 cup finely chopped pistachios
- 1/4 cup unsweetened flaked coconut
- 4 teaspoons unbleached all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 2 tablespoons unsalted butter room temperature
For The Muffin Batter:
- 1 1/4 cup unbleached all-purpose flour or gluten free flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon Freshly grated nutmeg
- 1/2 cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 1/3 cup carrots grated (from about 1 pound)
- 1 cup raw coconut flakes
- 1/2 cup finely chopped pistachios
- 2/3 cup packed light brown sugar
- 1 tablespoon pure vanilla extract
Instructions
- Make The Streusel: Combine 1/4 cup finely chopped pistachios, 1/4 cup flaked coconut, 2 tablespoons of sugar, 4 teaspoons of gluten-free or all purpose flour, 1 teaspoon of the cinnamon, and a pinch of salt in a medium bowl and stir to combine. Add 2 tablespoons of the butter, and, using your fingers, mix it together until the mixture comes together when squeezed. Refrigerate until ready to use.
- Make The Muffin Batter: Heat the oven to 350°F and arrange a rack in the middle. Fill a 12-well muffin pan with liners; set aside. Place the remaining 1 1/4 cup of the gluten-free or all purpose flour, 1 cup almond flour, 2 teaspoons of the baking powder, 1/2 teaspoon of the baking soda, 2 teaspoons of kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/8 teaspoon ground nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
- Melt the remaining 1/2 cup of butter until it's just golden brown then remove from the heat. Place the 3 eggs, the butter, 2 1/3 cups grated carrots, 1 cup coconut flakes, 1/2 cup chopped nuts, remaining 2/3 cup of the sugar, and 1 tablespoon of vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Place about 1/4 heaping cup of batter into each of the prepared muffin wells.
- Bake The Muffins: Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top (about 1 tablespoon per muffin), then lightly press it into the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Place the pan on a wire rack to cool for 15 minutes before serving.
