Description

Sugar Top Carrot Muffins are a delightful combination of fluffy texture and rich flavors, perfect for breakfast or an afternoon treat. These muffins boast a golden-brown sugar-crusted top and a warm cinnamon-spiced carrot interior that will leave your taste buds dancing. Share them with family and friends, or enjoy them solo; either way, they are sure to become a favorite in your kitchen.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar (light or dark)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
2 large eggs (room temperature)
⅓ cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1 cup grated carrots (freshly grated)
Sugar crystals (for topping)

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until combined.
In another bowl, mix eggs, vegetable oil, and vanilla extract until well blended. Gently fold this mixture into the dry ingredients.
Carefully fold in the grated carrots until evenly distributed without overmixing.
Fill each muffin cup about three-quarters full using an ice cream scoop or two spoons. Generously sprinkle sugar crystals on top.
Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for about five minutes before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (65g)
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: For added flavor, consider mixing in nuts or raisins. Swap some sugar for honey or maple syrup for a unique twist. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.