Carrot, apple and pecan muffins from Ottolenghi - The Cookbook (page 212) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TheresaH on February 28, 2026

    These muffins are delicious. Especially love the topping.

  • CourtneyT on October 23, 2025

    Gorgeous muffins! I used 200g sugar based on the recommendations here and they are perfect. The book says it makes 10-12 muffins but I ended up with 19. I’m sure hubs won’t complain and I will certainly make again!

  • rittingerv on May 31, 2022

    Topping is excellent - the crunch from the sesame seeds is a great touch. I would use whole wheat flour if I made them again. My only complaint is the number of bowls needed. One for sifting flour. One for mixing. One for the topping. One for grating the carrot and apples. It's a messy recipe.

  • jhallen on December 27, 2021

    We made as written and they were fabulous!

  • Delys77 on August 10, 2021

    I didn't read any of the notes before I made this with my little one so we went with the full sugar and it is quite sweet, I would agree cutting back a bit is wise. Other than that we made them as directed (minus the sesame seeds) and they were well received by all. Moist, but dense, with a great blend of flavours. Winner in our books.

  • eeeve on October 13, 2019

    Delicious! Agree with previous reviews that these are very sweet muffins; I used 200g sugar this time and the quantity could probably be reduced further. They are a bit of a faff to make (i.e. lots of steps and time consuming) but definitely worth it - let’s say, for guests! The seedy streusel topping is delicious.

  • Rachaelsb on September 15, 2019

    These are delicious...but without the complexity of a denser morning glory muffin. Taste great toasted with some butter in cast iron pan.

  • L.Nightshade on March 16, 2019

    I made these with half whole wheat flour and half the amount of sugar (they were plenty sweet). In my standard (I thought) muffin pan, filled about even with the edge, I came out with 19 muffins, which used all the topping, piled on generously. Tasty, nice textures. I brought these to a class today and they were well received by all.

  • Kduncan on December 04, 2018

    This made 12 muffins, in a standard American pan. I did 1/2 the sugar, as I do not have a sweet tooth, and should have reduced the sugar more. They are pretty labor intensive, but overall came out great. I think I will make them again only if we have friends in town.

  • Rutabaga on January 07, 2018

    These muffins are very moist and flavor packed; the crumb topping is especially delicious and just a little unexpected, what with the addition of a variety of seeds. I used the full amount of sugar, but agree that they probably didn't need that much. I also used raw hazelnuts in place of pecans. In my muffin tins, this recipe made 19 relatively small muffins (a nice size if you just was a little snack). But delicious as they are, I probably won't make them too often, as they are more labor intensive than most.

  • dinnermints on December 10, 2017

    A fun-looking muffin that packs a yummy punch. I reduced the sugar to 160g; next time would do 190g. I don't see this on any other comment, but this made 16 muffins with tins full to the brim? Are UK muffin pans bigger?? Not complaining, not sad to have a few extra of these around. I also used almost half whole wheat pastry flour, cut oil to 1/3 cup, and added 1/3 cup applesauce. I think I did bake them around 25-27 minutes.

  • Frogcake on August 05, 2017

    A great variation of the morning glory muffin, which is my favourite! As others have commented, the muffins were a bit sweet for our tastes, and so I would reduce the sugar next time (maybe by a quarter of a cup). Because I have a mound of zucchini from my garden, I replaced the carrots with zucchini. I also added dried cherries instead of raisins. We loved the "bird seed" honey-scented crumble, which enhanced the various tastes of the muffins and added another dimension of crunchiness.

  • Dagmara on February 16, 2015

    I have made these five times, never disappointed. I add things like orange zest, or goji berries or currants instead of the sultanas, so they are slightly different each time.

  • annapanna on February 16, 2014

    Excellent, I don't think I have ever made muffins that tasted this good! I reduced the amount of sugar by 30g and next time I'll try using even less, because as others have said before they were quite sweet. Also, after 25 minutes the muffins were not ready, they needed at least 10 more minutes in the oven.

  • k.a.g on June 16, 2013

    Okay... Maybe there's something wrong with my sugarometer, but I didn't think these were too sweet! I thought they were great. Dense with fruit (and vegetable I suppose) and coconut. But the real winner for me was the streusel topping - I'm going to have a go adapting the ingredients into a granola. I thought the black sesame seeds would be a bit much, but I think they add a really interesting, almost savoury, note. Also - a minor point - but I thought these were better slightly warm than completely cold.

  • Astrid5555 on December 30, 2012

    Reduced the sugar by one quarter, still excellent. Great crunch from the seed topping!

  • TrishaCP on January 21, 2012

    Tasty but very, very, sweet. I would definitely reduce the amount of sugar the next time I make these.

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