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Sugar Top Carrot Muffins

Irresistibly Moist Sugar Top Carrot Muffins to Brighten Mornings

Try these Sugar Top Carrot Muffins for a delightful breakfast with a sweet crunch.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Mixture
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend
  • 1 cup brown sugar Light brown sugar can be used as a substitute
  • 1 teaspoon baking soda Ensure it’s fresh for optimal results
  • 1 teaspoon ground cinnamon Nutmeg can be used for a different twist
  • 1/4 teaspoon ground cloves Omit if it’s not your preference
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded carrot Pre-shredded carrots save time
  • 1 cup raisins Or dried cranberries/sultanas
  • 1/2 cup shredded coconut Opt for unsweetened for a healthier version
  • 2 large eggs
  • 1/2 cup vegetable oil Melted coconut oil can replace it
  • 1 cup crushed pineapple Well-drained for moisture
  • 1/4 cup pineapple juice Can swap with orange juice
  • 1 teaspoon vanilla extract Optional but recommended
For the Topping
  • 1/4 cup Demerara sugar For crunchy finish

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or spray with cooking spray.
  2. Soak raisins in hot water for about 5 minutes to plump, then drain.
  3. In a bowl, whisk together flour, brown sugar, baking soda, cinnamon, cloves, and salt.
  4. Add in shredded carrots, soaked raisins, and shredded coconut, combine gently.
  5. In another bowl, whisk eggs with vegetable oil, crushed pineapple, pineapple juice, and vanilla.
  6. Make a well in dry ingredients and pour in wet mixture; stir until just combined.
  7. Fill muffin cups almost to the top and sprinkle with Demerara sugar.
  8. Bake for 22 to 28 minutes or until golden brown and toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

For best results, ensure crushed pineapple is well-drained. Store in an airtight container to maintain freshness.

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