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Sugar Top Carrot Muffins

Irresistibly Moist Sugar Top Carrot Muffins to Brighten Mornings

Delight in these Sugar Top Carrot Muffins, a perfect breakfast treat with coconut, raisins, and pineapple.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 cup Brown Sugar (packed) Use light brown sugar as a substitute.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1 teaspoon Ground Cinnamon Feel free to use pumpkin pie spice for a different flavor twist.
  • 1/2 teaspoon Ground Cloves Omit if you prefer a milder taste.
  • 1/2 teaspoon Salt Can be left out for a sodium-restricted diet.
  • 2 cups Shredded Carrot Freshly shredded is best for flavor.
  • 1 cup Raisins Swap with dried cranberries or chopped nuts for variation.
  • 1 cup Shredded Coconut (sweetened) Opt for unsweetened to reduce sugar content.
  • 2 large Eggs For a vegan version, substitute with flaxseed meal mixed with water.
  • 1/2 cup Vegetable Oil Coconut oil can add a lovely flavor twist.
  • 1 cup Crushed Pineapple (well-drained) Applesauce works as a good substitute.
  • 1/4 cup Pineapple Juice You can use orange juice for a citrusy alternative.
  • 2 teaspoons Vanilla Extract Feel free to skip it for a more spiced muffin.
  • 1/4 cup Demerara Sugar (for topping) Can be swapped with regular granulated sugar.

Equipment

  • Muffin Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a standard muffin pan with cooking spray or line with cupcake liners.
  2. Soak raisins in hot water for about 5 minutes, then drain well.
  3. In a mixing bowl, whisk together flour, brown sugar, baking soda, cinnamon, cloves, and salt.
  4. Create a well in the dry mixture, add shredded carrots, soaked raisins, and coconut. In another bowl, whisk eggs, oil, pineapple, juice, and vanilla until combined.
  5. Pour the wet ingredients into the dry mixture and gently fold until just combined.
  6. Fill muffin cups almost to the top and sprinkle demerara sugar over the batter.
  7. Bake for 22 to 28 minutes, then allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure your baking soda is fresh and check moisture levels with pre-shredded carrots. Store in an airtight container at room temperature for up to 3 days.

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