Parsnip muffins are a wonderful way to make the most of seasonal root vegetables harvested from the garden, turning this humble produce into a sweet and spiced autumn bake that is perfect with a cup of tea. This parsnip muffin recipe is easy to make, combining grated parsnip, mixed spice and a touch of sweetness for a moist and flavourful treat. Finished with a simple lemon icing and a sprinkle of roasted beetroot, these muffins not only taste delicious but also look beautifully rustic on the autumn table. Whether you are searching for an easy parsnip muffins recipe, a new idea for seasonal baking, or a healthy twist on a classic bake, these muffins bring a taste of the outdoors straight into the kitchen.
Are parsnips healthy in baking?
Yes – parsnips are a healthy addition to baking. They are naturally sweet, rich in fibre, and packed with vitamins and minerals, including vitamin C for immune support, folate for energy, and potassium for heart health. Adding parsnips to bakes makes them moist and flavourful while boosting their nutritional value.
Parsnip muffins recipe
Ingredients
Makes 12
200ml rapeseed oil
150g caster sugar
3 eggs
200g grated parsnip
180g self-raising flour, sifted
1 tsp mixed spice
50g beetroot, finely grated
150g icing sugar
25ml lemon juice
12-hole muffin tin
Method
Preheat the oven to 180°C/ 160°C fan/gas mark 4 and line the muffin tin with cupcake cases. In a large bowl, combine the oil, sugar, eggs, parsnip, flour and mixed spice until thoroughly mixed. Divide the mixture between the cases and bake for 25 mins until the cakes are firm to the touch. Allow to cool for 5 mins, then transfer to a wire rack to cool completely.
Turn the oven to 200°C/gas mark 6 and line an oven tray with baking paper. Space out the grated beetroot in a layer and roast for 5 mins to dry out.
Once the cakes are cool, mix together the icing sugar with the lemon juice in a small bowl to make a very thick icing. Ice the cakes, sprinkle with the grated beetroot and serve.
LandScape brings the fresh air of the British countryside into your home. With a mix of beautiful photography and in-depth features, it captures the very best of every season, from stunning landscapes and places to visit to the best of British traditional cookery and crafts. Choose the right Subscription offer for you… Receive 12 issues with free UK delivery to your door with a Print Subscription. Get easy access to the digital issues, subscriber rewards and more by taking out a Digital Subscription or choose a Print + Digital Subscription and get everything included.
Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe