Carrot Muffins

Filled with fresh carrots, coconut, and cinnamon, these Carrot Muffins are so easy and a perfect breakfast muffin. They are tender with just the perfect amount of spice.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 204kcal

Author Deborah Harroun

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
8 tablespoons butter melted and slightly cooled
3/4 cup sour cream
2 eggs lightly beaten
1 teaspoon vanilla
1 1/2 cups grated carrots
1/2 cup shredded sweetened coconut
1/3 cup raisins
1/3 cup pecans toasted and chopped

Instructions

Preheat the oven to 375ºF. Spray 18 muffin tins with cooking spray or line with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In another bowl, mix together the butter, sour cream, eggs, and vanilla.
Make a well in the flour mixture and pour the wet mixture in. With a spatula, mix the batter until mostly combined.
Add in the carrots, coconut, raisins, and pecans. Stir just until combined - do not over mix.
Divide the batter evenly between the prepared muffin tins.
Bake until a toothpick inserted in the middle of the muffins comes out clean or only with moist crumbs, about 18-20 minutes.
Cool for a few minutes in the tins, then remove to a wire rack to cool completely.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition