Beet and Walnut Muffins

Greeks use beets in both savory and sweet dishes. This quirky muffin recipe will have your guests guessing!

Serves: 12Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 2 cups plus 1⁄4 cup all-purpose flour, divided
  • 1 Tbsp. baking powder
  • 3⁄4 cup sugar
  • 1⁄2 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 1⁄4 cup extra-virgin olive oil
  • 2 cups grated beets
  • 3⁄4 cup chopped walnuts


  • In a medium bowl, combine 2 cups flour, baking powder, sugar, salt, and cinnamon. In another medium bowl, whisk together eggs, milk, and oil.
  • In another medium bowl, combine beets, walnuts, and the remaining flour. Toss to combine the ingredients, and to coat the beets and walnuts in flour.
  • Preheat the oven to 375°F. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in the walnuts and beets. Don’t over-mix the batter or the muffins will be tough.
  • Line a 12-muffin tin with paper cups and divide the batter evenly among the 12 cups. Bake on the middle rack 15 to 20 minutes. Stick a toothpick into a muffin; if the toothpick comes out clean, the muffins are done.
  • Transfer the muffins to a cooling rack. Allow them to cool before removing them from the pan and serving.