Beetroot and chocolate muffins

  • Cook: 40 min
  • Servings: 12



  • 200 g beetroot
  • 150 g butter
  • 1.5 dl sugar
  • 3 eggs
  • 150 g Apetina® Natural Cream Cheese
  • 4 dl flour
  • 0.5 dl dark cocoa
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 150 g chocolate



Beetroot and cream cheese create an extra soft muffin.


Vary the toppings. Sprinkle the frosting with some extra chocolate.

Beetroot and cream cheese are the secret behind these extra moist and soft, chocolaty muffins. And of course, chocolate. Lots of chocolate.

Beetroot is a nice addition to any kind of chocolate baking, whether brownies, mud cakes or muffins. It adds to the moisture, deep colour and texture and complements chocolate with just a hint of earthiness. I bet there aren’t many that could guess what you put in.

Set oven to 180 °.

Peel and grate the beetroot, set aside.

Beat the soft butter and sugar into a creamy mixture. Beat in eggs one by one, then the cream cheese and grated beetroot. In another bowl, mix flour, cocoa, baking powder and salt. Mix in with the egg and beetroot mixture.

Melt chocolate and add to the mixture.

Pour into muffin tins. Bake muffins about 20 min. Muffins are ready when a wooden toothpick comes out clean when you stick it in the middle.

Let the muffins cool. Mix together cream cheese, icing sugar and lemon juice. Roast pecan nuts and syrup lightly on a frying pan. Pour onto a piece of baking sheet and let cool. Spread the frosting on top of the muffins and decorate with beetroot chips and pecan nuts.


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