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Naturally Pink Beet Muffins with Yogurt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 15 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully moist and naturally pink, these beet muffins use roasted or raw beetroot to add a subtle earthy sweetness and vibrant color, enhanced with creamy yogurt and warm vanilla. Perfect as a nutritious snack or breakfast treat, they balance whole-wheat and all-purpose flours for a tender crumb.

Ingredients

Wet Ingredients

  • 1 small (2.5 oz) oven-roasted beet or raw (peeled) beet
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 2 eggs
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup white whole-wheat flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt

Instructions

  1. Preheat Oven: Position the oven rack in the middle and preheat your oven to 425°F (220°C) to ensure even baking.
  2. Prepare Wet Mixture: Blend the roasted or peeled raw beet, plain yogurt, milk, olive oil, eggs, and vanilla extract in a blender until smooth and creamy. This puree gives the muffins their natural pink hue and moisture.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, white whole-wheat flour, sugar, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
  4. Combine Mixtures: Create a well in the center of the dry ingredients, pour in the wet beet mixture, then gently fold using a spatula until just combined. Avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups: Line a muffin tin with paper liners and evenly divide the batter among the cups, noting that this recipe produces generously sized muffins.
  6. Bake: Bake the muffins at 425°F for 12 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 5 to 7 minutes until a toothpick inserted in the center comes out clean.
  7. Cool: Remove the muffins from the oven and allow them to cool on a wire rack before serving to set their texture and flavors.

Notes

  • You can substitute white whole wheat flour with regular whole wheat or all-purpose flour if preferred.
  • One muffin contains approximately 250 calories and 4 grams of protein.
  • Be sure not to overmix the batter to maintain moist and tender muffins.
  • The beet flavor is subtle, adding natural sweetness and color without overpowering the muffins.

Find it online: https://dishrise.com/naturally-pink-beet-muffins-with-yogurt-recipe/