Easy Sugar Top Carrot Muffins
These Easy Sugar Top Carrot Muffins are moist, warmly spiced bakery-style muffins filled with carrots, pineapple, raisins, and coconut. The crunchy sugar topping adds a crisp golden finish that makes them perfect for breakfast, brunch, or snacking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 cup brown sugar, packed
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups shredded carrot
3/4 cup raisins
1/2 cup shredded coconut, sweetened
3 large eggs
2/3 cup vegetable oil
1 (8-ounce) can crushed pineapple, well-drained
1/4 cup pineapple juice
2 teaspoons vanilla extract
Demerara sugar or turbinado sugar, for topping
Instructions
- Preheat the oven to 375°F and prepare 16 muffin cups with nonstick spray or cupcake liners.
- If the raisins are dry, soak them in hot water for 5 minutes, then drain well.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, cloves, and salt.
- Stir in the shredded carrots, raisins, and coconut, breaking apart any clumps.
- In another bowl, whisk together the eggs, vegetable oil, crushed pineapple, pineapple juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle each muffin with Demerara or turbinado sugar.
- Place the muffins in the oven and immediately reduce the temperature to 350°F.
- Bake for 22–28 minutes until the muffins are domed and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Freshly shredded carrots provide the best moisture and texture.
Demerara or turbinado sugar creates a crunchy bakery-style topping.
Add chopped walnuts or pecans for extra crunch.
Store in an airtight container at room temperature for up to 3 days.
Freeze muffins for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 257 kcal
- Sugar: 19 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Find it online: https://chocolatecoveredamy.com/easy-sugar-top-carrot-muffins/
