Spiced Parsnip Muffins Recipe | Yummly

Spiced Parsnip Muffins

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  • 8 parsnips (small, peeled)
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 pinch cinnamon
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/4 cup unsalted butter (melted and cooled slightly)
  • 1/4 cup golden raisins
  • 3/4 cup powdered sugar
  • 2 1/2 teaspoons water (or milk)
  • 2 teaspoons molasses
  • 1/3 cup candied ginger (chopped)
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    1. Heat the oven to 350°F. Line 10 cavities in your KitchenAid® Muffin Pan with paper baking liners.
    2. Attach your KitchenAid® Rotor Slicer/Shredder to the power hub of your Stand Mixer. Using the coarse shredding cone, grate the peeled parsnips into a large bowl or the bowl of the Stand Mixer. Measure out 2 cups of the grated parsnips; reserve the remainder for another use.
    3. In a clean bowl of your Stand Mixer fitted with the flat beater, mix the flour, baking powder, baking soda, salt, nutmeg and cinnamon until combined. In a separate medium bowl, whisk the sugars, eggs, buttermilk and melted butter until smooth. Pour the wet ingredients into the dry ingredients; stir with the flat beater to combine. Stir in the grated parsnips and raisins until just combined.
    4. Divide the batter evenly among the prepared Muffin Pan. Bake for 20 to 25 minutes until a toothpick inserted in the centers comes out clean. Cool the muffins in the Muffin Pan for 5 minutes, then transfer them to a cooling rack to cool completely.
    5. In a small bowl, stir the powdered sugar, water and molasses until smooth, adding more powdered sugar or water to make a drippier glaze. Dip the tops of the fully cooled muffins one at a time into the glaze and let the excess glaze drip off. Return the glazed muffins to the cooling rack; top each muffin with about 2 teaspoons chopped candied ginger. Allow the glaze to set completely, about 30 minutes.
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    NutritionView More

    Sodium9% DV210mg
    Fat9% DV6g
    Protein10% DV5g
    Carbs19% DV58g
    Fiber20% DV5g
    Calories300Calories from Fat50
    Total Fat6g9%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate58g19%
    Dietary Fiber5g20%
    Vitamin A4%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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