Beautifully moist with an added crunch from the hazelnut topping, these lightly spiced muffins are the perfect way to combine autumnal apples and beetroot. Perfect as a sweet treat with an afternoon cuppa.

Spiced beetroot & apple muffins with crunchy hazelnut topping
(© Love Beetroot)
Spiced beetroot & apple muffins with crunchy hazelnut topping
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Nutrition Facts
Spiced beetroot and apple muffins with crunchy hazelnut topping
Amount Per Serving
Calories 326 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 58mg19%
Sodium 34mg1%
Potassium 295mg8%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 16g18%
Protein 6g12%
Vitamin A 419IU8%
Vitamin C 2mg2%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Spiced beetroot and apple muffins with crunchy hazelnut topping

A twist of a classic apple muffin
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Tea-time
Cuisine: British
Servings: 12
Calories: 326kcal


  • 12-hole muffin tin
  • Large mixing bowl


  • 275 g self-raising flour
  • 1 tbsp baking powder
  • 2 tsp (heaped) ground mixed spice
  • 1 tsp ground cinnamon
  • 2 eggs (large)
  • 125 g unsalted butter melted
  • 60 g caster sugar
  • 100 ml milk
  • 250 g natural cooked beetroot grated coarsely
  • 250 g dessert apples cored and grated coarsely

For the hazelnut topping:

  • 75 g self-raising flour
  • 1 tsp ground mixed spice
  • 40 g unsalted butter cut into little cubes
  • 75 g demerara sugar
  • 75 g blanched hazelnuts roughly chopped


  • Make sure you grate the beetroot and apples coarsely and not finely as if grated finely they will release too much liquid which will affect the consistency and cooking time of the muffin mix
  • Line a 12 hole muffin tin with paper cases. Preheat the oven to 220°C or 200°C (if using a fan oven).
  • Sift the flour, baking powder and spices into a large mixing bowl. In another mixing bowl whisk together the eggs, melted butter, sugar and milk. Pour into the flour and mix very lightly - don’t worry if it looks lumpy. Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
  • To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts.
  • Rub between your fingers and thumbs until crumbly and well mixed. Sprinkle evenly over the muffins.
  • Bake in the oven for 20-25 minutes until golden brown and springy to the touch.


Calories: 326kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 34mg | Potassium: 295mg | Fiber: 3g | Sugar: 16g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg

Recipe courtesy of Love Beetroot


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Last update on 2024-01-31 / Affiliate links / Images from Amazon Product Advertising API

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