Carrot muffins with brown butter and currants from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

  • carrots
  • ground cinnamon
  • dried currants
  • ground ginger
  • oranges
  • eggs
  • all-purpose flour
  • raw sugar
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

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

  • Rutabaga on January 03, 2015

    The browned butter is what makes these muffins stand out. I stopped cooking the butter right before it turned black, just in time to maximize the flavor without burning it. This resulted in nut-brown muffins flecked with specks of deep dark butter solids. Swedish pearl sugar made a great topping. Really, these were some of the best muffins I've made; I liked them better than any carrot cake I've tried, both because of the delicious browned butter and because they are much lighter in texture.

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