Description
A dense, but fluffy carrot cake muffin sprinkled with golden raisins and coconut and topped with cinnamon streusel. This muffin recipe is perfect for a spring brunch, Easter weekend or just any time of year, really.
Ingredients
Scale
Carrot Cake Muffins
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
1/2 cup granulated sugar
1/2 cup butter
1/4 cup milk
1/2 cup sour cream
1 tsp vanilla
1/2 cup shredded carrots
1/3 cup raisins
1/3 cup coconut *optional
Cinnamon Streusel
2 tbsp butter (melted)
4 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp salt
2 tsp cinnamon
Instructions
- In a large bowl, add flour, baking powder, salt, cinnamon, nutmeg, clove and ginger. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, milk, vanilla and sour cream together.
- Mix dry ingredients into the wet mixture. Then gently fold in shredded carrots, raisins, and coconut.
- To make the streusel, combine butter, flour, brown sugar, salt, and cinnamon.
- Using an cupcake cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add streusel to the top of each muffin.
- Bake on 425°F for 7 mins then on 350°F for 10 more minutes.
- Remove the muffins from the oven and allow them to cool for 10 minutes.
- Enjoy with a cup of coffee. Serve to your family and friends.
Notes
*If you don’t have sour cream, you can substitute it for greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 12 muffins