Lemon, Poppy Seed and Parsnip muffins with lemon drizzle are so delicious and they have hidden veg! The parsnip lends a lovely subtle earthy taste that goes brilliantly with the lemon. Carrots are often found in desserts, but here I've added parsnip. It has a lovely nutty taste.
Here is a recipe for a traditional, refreshing lemon poppy seed muffin, with parsnip!
The parsnip lends a lovely subtle earthy taste that goes brilliantly with the lemon.
These muffins are zingy, fragrant, fluffy and moist. Plus, they have hidden vegetables from the parsnip.
The smaller the parsnip the sweeter they tend to be, so go for a nice spindly one and get grating. Yum! Can't get parsnip? Go for carrot or grate in any hard veg like squash.
Looking for more unusual muffin recipes? Try these!
parsnips in desserts
Ah, parsnips. Perhaps seen as the anaemic cousin to the carrot's vivacious, popular bronzed goddess, but definitely not to me.
Parsnip cake knocks the tops off carrot cake and a Sunday roast isn't complete without my husband's amazing parsnip puree.
The flavour is earthy and subtly nutty, perfect in Parsnip Muffins, with lemon and poppyseeds.
Parsnip is so easy to incorporate into baking and adds such a lovely mild rooty flavour to many dishes that it's time to take it beyond roast dinner.
If you're happy to have carrot cake, then open your mind to parsnip.
Try it in these tasty parsnip desserts:
Maple Parsnip Cake with Sweet Potato Frosting
Winter-Spiced Parsnip Cake with Mulled Wine Drizzle
Apple Parsnip Cupcakes with Boozy Apple Cider Icing
get the parsnip muffin recipe
Did you make this parsnip muffin recipe? Please let me know how it turned out for you!
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Lemon, Poppy Seed and Parsnip Muffins with Lemon Drizzle
For the muffins
- 1 raw parsnip
- 2 cups (250g) plain flour (all-purpose)
- 2 teaspoons baking powder
- ½ teaspoon bicarb of soda baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup (115g) butter softened (plus extra for greasing)
- 3/4 cup (130g) sugar
- 2 eggs
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup (150g) plain yogurt
For the Lemon Drizzle
- 3/4 cup (100g) powdered icing sugar
- 5 teaspoons lemon juice
- Preheat oven to 350F / 180C. Grease or line a muffin tray.
- Peel and finely grate the parsnips. Set aside.
- In a medium-sized bowl, sift together the flour, baking powder, bicarb of soda and salt. Stir in the poppy seeds and parsnip.
- In another bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating each in well. Beat in the zest, lemon juice and vanilla extract, blend well and then add the yogurt and combine.
- Stir the dry ingredients into the wet, alternating three times.
- Spoon the mixture into the muffin cups, filling them ¾ full.
- Bake for 25 minutes or until an inserted skewer comes out clean.
- Allow to cook for a few minutes in the tin and then transfer to a wire rack to cool completely.
For the drizzle topping:
- Stir lemon juice, teaspoon by teaspoon, into the icing sugar until a runny consistency. Drizzle over the completely cooled muffins.