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Carrot top corn muffins

Carrot Top Corn Muffins

Don't toss your tops! Add them to these light cornbread muffins.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • 2 cups finely ground yellow cornmeal
  • 2/3 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 2 cups milk
  • 1 egg
  • 1/4 cup melted butter, cooled slightly
  • 1 (loose) cup chopped carrot tops (stems removed if woody)
  • pinch salt


  • Preheat oven to 350. Line or grease and flour 12 wells in a standard muffin tin. Set aside.
  • In a large bowl, whisk together the dry ingredients. Pour the milk and butter over the dry ingredients and stir to combine. Beat in the egg. Stir in the carrot tops.
  • Ladle the batter evenly into the prepared muffin tin. Bake 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean.
Keyword muffins