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Sugar Top Carrot Muffins

Delightful Sugar Top Carrot Muffins for a Cozy Breakfast Treat

These Sugar Top Carrot Muffins are a moist and flavorful breakfast treat made with shredded carrots, raisins, and a crunchy sugar topping.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 cup brown sugar Reduce if a lighter muffin is preferred.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon ground cinnamon Adjust according to taste.
  • 1/4 teaspoon ground cloves Optional based on preference.
  • 1/2 teaspoon salt Balances sweetness.
  • 2 cups shredded carrot Use fresh or pre-packaged.
  • 1 cup raisins Soak in hot water if dried.
  • 1 cup shredded coconut Consider unsweetened for lower sugar.
  • 2 large eggs Bind ingredients together.
  • 1/2 cup vegetable oil Can swap with melted coconut oil.
  • 1 cup crushed pineapple Ensure thorough draining.
  • 1/4 cup pineapple juice Enhances sweetness.
  • 1 teaspoon vanilla extract Brings flavors together.
  • 1/4 cup demerara sugar For crunchy topping.

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin pan.
  2. Soak raisins in hot water for about 10 minutes, then drain.
  3. In a large bowl, mix all-purpose flour, brown sugar, baking soda, ground cinnamon, ground cloves, and salt.
  4. Fold in shredded carrots, soaked raisins, and shredded coconut.
  5. In another bowl, whisk eggs, vegetable oil, crushed pineapple, pineapple juice, and vanilla extract.
  6. Create a well in dry ingredients and pour wet mixture in, stirring until just combined.
  7. Fill muffin cups almost to the top and sprinkle demarera sugar on each.
  8. Bake for 22-28 minutes or until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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