Tasty Turnip Muffins Recipe

I never thought I’d be making muffins with turnips of all things. Growing up, turnips were those sad root vegetables my mom would boil until they turned to mush. No one in our house got excited about turnip night.

But here’s the thing about turnips – they’re actually perfect for baking when you treat them right. Just like carrots in carrot cake, these humble roots bring a natural sweetness and moisture to muffins that you wouldn’t expect. And unlike my mom’s boiled turnips, these muffins have become a breakfast favorite at our house.

What Kind of Turnips Should I Use?

For these muffins, you’ll want to look for fresh, young turnips that are small to medium in size – about 2-3 inches across. The smaller turnips tend to be sweeter and less woody than their larger counterparts, making them perfect for baking. Purple-top turnips are the most common variety you’ll find at the grocery store and work great in this recipe, but white turnips are also a good choice since they have a milder flavor. Just make sure to peel your turnips before cooking and pureeing them, as the skin can be bitter and tough. To get the smoothest puree, cook your turnips until they’re very tender – you should be able to easily pierce them with a fork.

Options for Substitutions

This recipe is pretty flexible and works well with several substitutions:

• Whole wheat flour: You can replace the whole wheat flour with all-purpose flour, or try other whole grain flours like spelt. Just note that using 100% all-purpose flour will give you a lighter texture.
• Pureed turnip: If turnips aren’t your thing, try using pureed butternut squash, sweet potato, or even applesauce. Each will bring its own unique flavor, but the texture will stay similar.
• Buttermilk: No buttermilk? The recipe already includes a great substitute with milk and lemon juice. You can also use plain yogurt thinned with a bit of milk.
• Eggs: Besides the flax eggs mentioned in the recipe, you can also use mashed banana (1/4 cup per egg) or 1/4 cup unsweetened applesauce per egg.
• Sugar: Feel free to swap the granulated sugar with brown sugar for a deeper flavor. You can also use coconut sugar or even reduce the amount to 3/4 cup if you prefer less sweetness.
• Spices: The cinnamon and ginger can be adjusted to taste, or try using pumpkin pie spice for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making turnip muffins is getting the right moisture balance – overly wet turnip puree can make your muffins dense and heavy, so make sure to drain your cooked turnips thoroughly and pat them dry before pureeing. A common error is overmixing the batter, which develops too much gluten and creates tough muffins – instead, stir just until the dry ingredients are moistened, and don’t worry about a few small lumps. To ensure your muffins rise properly, check that your baking soda is fresh (no more than 6 months old), as stale leavening agents won’t give you that perfect dome shape. For the best texture, avoid filling your muffin cups more than 2/3 full, as overfilled cups can lead to flat tops and uneven baking.

What to Serve With Turnip Muffins?

These hearty whole wheat muffins make a great breakfast or afternoon snack, and they pair really well with a hot cup of coffee or tea. For breakfast, try serving them slightly warm with a pat of butter and a drizzle of honey or maple syrup – the sweetness goes perfectly with the earthy turnip flavor. If you’re having these as an afternoon treat, they’re delicious alongside a spread of cream cheese or apple butter. You could also make it a complete breakfast by serving these muffins with some fresh fruit and yogurt on the side.

Storage Instructions

Counter: These turnip muffins stay fresh at room temperature for 2-3 days when kept in an airtight container. I like to place a paper towel in the bottom of the container to absorb any extra moisture and keep them from getting too dense.

Refrigerate: Pop your muffins in the fridge in a sealed container, and they’ll stay good for up to a week. The cool temperature helps preserve the moisture from the turnips and buttermilk, keeping them from drying out too quickly.

Freeze: These muffins are perfect for freezing! Just wrap them individually in plastic wrap or foil, then pop them in a freezer bag. They’ll keep well for up to 3 months. When you’re ready to eat one, just let it thaw overnight in the fridge or on the counter for a few hours.

Warm Up: To bring back that fresh-baked taste, pop a muffin in the microwave for 10-15 seconds, or wrap it in foil and warm it in a 350°F oven for about 5 minutes. They taste just like they’re fresh from the oven!

Preparation Time	20-30 minutes
Cooking Time	15-18 minutes
Total Time	35-48 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 350-370 g

Ingredients

• 2 1/2 cups whole wheat flour
• 2 cups plain flour
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 cups pureed turnip
• 2/3 cup buttermilk (or 2/3 cup milk mixed with 2 teaspoons lemon juice)
• 2 eggs (or substitute with 2 tablespoons flaxseed meal mixed with 6 teaspoons hot water)

Step 1: Prepare the Oven and Muffin Tins

Begin by preheating your oven to 400°F (200°C).

While the oven is heating, grease the muffin tins thoroughly to prevent sticking.

This will ensure easy removal of the muffins once baked.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 2 1/2 cups of whole wheat flour, 2 cups of all-purpose flour, 1 tablespoon of baking soda, 1 tablespoon of cinnamon, 2 teaspoons of ginger, and 1/2 teaspoon of salt.

Mix these dry ingredients well to distribute the spices and leavening agents evenly throughout the flour.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix together 1 cup of sugar, 2 cups of turnip puree (which you can make by boiling and processing 2-3 turnips), and 2/3 cup of buttermilk.

Alternatively, you can use 2/3 cup of milk mixed with 2 teaspoons of lemon juice as a substitute for buttermilk.

Add 2 eggs, or use a vegan substitute by mixing 2 tablespoons of flax seed meal with 6 teaspoons of hot water.

Stir these ingredients until they are well blended.

Step 4: Combine Wet and Dry Ingredients

Pour the liquid mixture into the bowl of dry ingredients.

Gently mix them together until just combined and the batter is evenly moist.

The mixture will be quite thick; if necessary, add a little more turnip puree to achieve the desired consistency.

Step 5: Fill the Muffin Tins and Bake

Use a spoon to transfer the batter into the prepared muffin cups, filling each about two-thirds full.

Place the muffin tins in the preheated oven and bake for 15-18 minutes.

You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean.

Step 6: Cool the Muffins

Once baked, remove the muffins from the pan immediately to prevent them from becoming soggy.

Allow them to cool on a wire rack.

Serve warm or at room temperature, and enjoy your healthy and flavorful turnip muffins!