Go Back
–+ servings
Sugar Top Carrot Muffins

Delicious Sugar Top Carrot Muffins for Quick Morning Joy

These Sugar Top Carrot Muffins are a perfect blend of sweetness and nutrition, making for a delightful breakfast or snack.
Print Recipe Pin Recipe
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 whole wheat flour can add nutrition
  • 1 cup brown sugar white sugar can be used for a different flavor
  • 1 teaspoon baking soda helps muffins rise
  • 1 teaspoon ground cinnamon pumpkin pie spice can be used for variety
  • 1/2 teaspoon ground cloves nutmeg can be a substitute
  • 1/2 teaspoon salt balances sweetness
  • 2 cups shredded carrots pre-shredded for convenience
  • 1 cup raisins chopped nuts or dried cranberries work too
  • 1 cup shredded coconut unsweetened can be used for lighter muffins
  • 2 large eggs flax eggs can be used for vegan option
  • 1/3 cup vegetable oil melted coconut oil or applesauce is a lower-fat option
  • 1 cup crushed pineapple well-drained
  • 1/4 cup pineapple juice orange juice is a substitute
  • 1 teaspoon vanilla extract optional but recommended
For the Topping
  • 1/4 cup Demerara or turbinado sugar regular granulated sugar can be used

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare muffin pan.
  2. Soak raisins in hot water for about 10 minutes, then drain.
  3. Mix flour, brown sugar, baking soda, cinnamon, cloves, and salt in a bowl. Stir in carrots, raisins, and coconut.
  4. Whisk together eggs, vegetable oil, crushed pineapple, pineapple juice, and vanilla extract in a separate bowl.
  5. Pour wet ingredients into dry ingredients and mix until just combined.
  6. Fill muffin cups nearly to the top and sprinkle with sugar.
  7. Bake for 22-28 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1500IUVitamin C: 2mgCalcium: 50mgIron: 0.7mg

Notes

For best results, ensure ingredients are fresh and avoid overmixing. Customize with different add-ins as desired.

Tried this recipe?

Let us know how it was!