Chocolate Guinness and Beetroot Muffins
My chocolate Guinness and beetroot muffins are rich with chocolate, moist and malty with Guinness, sweetened and slightly earthy with beetroot, all topped off with cream cheese icing. Whether you're Irish or not, you'll be wanting to reach for one of these muffins.
Servings: 12 Muffins
Calories: 426kcal
Equipment
- 12-mould muffin tin and cases
Ingredients
Muffins
- 150 ml Guinness or other stout
- 200 ml vegetable oil
- 250 g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g cooked beetroot
- 200 g plain flour
- 75 g cocoa
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
Icing
- 200 g cream cheese
- 100 g icing sugar
- 75 ml double cream
Instructions
Muffins
- Line a 12-mould muffin tin with cases and preheat the oven to 180 °C
- Place the Guinness and vegetable oil in a large saucepan and warm gently. Add in the golden caster sugar and stir until melted. Remove from the heat.
- In a food processor, puree the beetroot. Then add in the eggs, one at a time, and finally the vanilla extract until smooth.
- Add the beetroot to the melted mixture in the saucepan.
- Sift the flour, cocoa, baking power and bicarbonate of soda and add to the saucepan. Mix thoroughly but gently until you see no more lumps of flour.
- Divide the mixture between the muffin cases and place in the oven to bake for 35 minutes. Ensure the top of the muffin is firm. Remove from the oven, leave in the tin for 10 minutes and then cool completely on a wire rack.
Cream Cheese Icing
- Whip the cream cheese in a bowl, once smooth, sift over the icing sugar in stages and continue to whip. Finally, add in the double cream and whip until you have a spreadable consistency.
- You can now either pipe the tops of your muffins or simply spread it on top - which will more closely resemble a mini pint of Guinness.
Notes
- The iced muffins will keep in the fridge for 3-4 days
- You can freeze the muffins, but do not add the icing. Open freeze them naked, place them in a bag, and they will keep up to 3 months well wrapped and sealed against freezer burn. Defrost them thoroughly and then top them with the cream cheese icing.
- Take medium-sized beetroots, almost cover them in water, then set them to 'pressure cook' for 25 minutes on slow release for an additional 10 minutes. You'll need to adjust the cooking time depending on the size of your beets.
- You can make these muffins gluten-free by replacing the plain flour with gluten-free plain flour and adding 1/2 tsp of xanthan gum. Follow the recipe as normal.
Nutrition
Calories: 426kcal | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 206mg | Potassium: 205mg | Fiber: 3g | Sugar: 31g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg