Beet and Goat Cheese Muffins with Orange Streusel

Photography by Stephen Devries

Your favorite salad gets a sweet makeover in muffin form. Beet puree adds moisture and tenderness. Goat cheese serves as a salty juxtaposition, and lets the natural sweetness of the beets shine through. 

5.0 from 1 reviews
Beet and Goat Cheese Muffins
Makes 8
  • 1⅔ cups (209 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons orange zest
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 4 ounces crumbled goat cheese
  • 1 cup sour cream
  • 3 large eggs
  • Beet Purée (recipe follows)
  • ½ cup (112 grams) vegetable oil
  • 1 cup (113 grams) chopped pecans
  • Orange Streusel (recipe follows)
  1. Preheat oven to 350˚F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
  2. In a large bowl, whisk together flour, sugar, zest, baking powder, salt, and goat cheese. Make a well in the center of mixture. In a medium bowl, whisk together sour cream, eggs, Beet Purée, and oil. Add to dry ingredients, stirring just until moistened. Fold in pecans.
  3. Spoon batter into prepared muffin cups. Top with Orange Streusel, and bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.

5.0 from 1 reviews
Beet Purée
Makes ½ cup
  • 1 tablespoon (14 grams) olive oil
  • 2 large beets, greens trimmed
  1. Preheat oven to 400°F. Drizzle oil over beets, and wrap loosely in foil. Bake until beets are fork tender, 45 minutes to 1 hour.
  2. When cool enough to handle, peel beets, and transfer to the work bowl of a food processor. Process until beets are puréed, 2 to 3 minutes.

5.0 from 1 reviews
Orange Streusel
Makes 2½ cups
  • 1⅔ cups (209 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 2 tablespoons orange zest
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, melted
  1. In a small bowl, whisk together flour, sugars, zest, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.





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  1. These were so good! We adapted to regular sized muffins. Whole family loved it. Pink color of the muffin was fun, the flavor was nice and orangey. I was skeptical when my husband decided to make them, but now I’m a beet-liever (believer).


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