Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 8 g baking powder
- 4 g baking soda
- 4 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg
- 3 g kosher salt
Wet Ingredients & Mix-ins
- 180 g light brown sugar, packed
- 120 ml neutral oil
- 2 eggs, room temperature
- 150 g parsnip, peeled and grated
- 150 g granny smith apple, peeled and grated
- 80 g raisins
Cream Cheese Frosting
- 200 g cream cheese, softened to room temperature
- 60 g unsalted butter, softened to room temperature
- 120 g powdered sugar, sifted
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat the Oven to 190 Celsius (375 Fahrenheit) and line a Muffin tin with 12 Muffin liners.
Using a Box grater, shred the peeled parsnips and apple until you have the required amounts. Squeeze the grated apple lightly to remove excess moisture.
In a Medium mixing bowl, use a Whisk to thoroughly combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and kosher salt.
In a Large mixing bowl, Whisk the eggs, light brown sugar, and neutral oil vigorously until the mixture is visibly pale, slightly aerated, and completely homogenous.
Pour the dry ingredients into the wet mixture in the Large mixing bowl. Use a Silicone spatula to gently fold the mixture until it is about eighty percent incorporated.
Add the grated parsnip, grated apple, and raisins to the bowl. Fold gently with the Silicone spatula until the mix-ins are evenly distributed and no dry streaks of flour remain.
Divide the batter evenly among the prepared Muffin liners, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes.
Allow the muffins to cool in the tin for 5 minutes, then carefully transfer them to a Wire rack to cool completely to room temperature.
While the muffins cool, prepare the frosting. In a Medium mixing bowl, use a Hand mixer to beat the softened cream cheese and softened butter on medium speed until perfectly smooth. Add the powdered sugar and vanilla extract, beating until light, creamy, and well combined.
Once the muffins are completely cool, use a Silicone spatula to swoosh a generous layer of cream cheese frosting onto the top of each muffin.
Chef's Notes
- Parsnips contain natural starches and sugars that caramelize beautifully when baked. Their subtle earthiness acts as a sophisticated bridge between the sweet apple and warm spices.
- For maximum lift, ensure your baking powder and baking soda are fresh. The combination of baking soda and the acidic apple creates a rapid rise in the oven.
- If you want to amplify the aromatic profile, toast your ground spices in a dry pan over low heat for 30 seconds before mixing them into the flour.
- Hydrating your raisins in hot water or apple cider for 10 minutes (then draining thoroughly) before folding them into the batter guarantees perfectly plump, juicy bursts in every bite.
Storage
Refrigerator: 5 days — Store in an airtight container. Refrigeration is strictly required due to the cream cheese frosting. Bring to room temperature before serving for best texture.
Freezer: 3 months — Freeze muffins unfrosted for best results. Wrap tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature.
