Carrot Cake Muffins

My CARROT COFFEE CAKE MUFFINS are soft and fluffy muffins, stuffed with carrots and coconut, and a cinnamon sugar streusel crumb topping!

Prep Time10

Cook Time15

Total Time25

Course: Muffins

Cuisine: American

Keyword: carrot cake, cinnamon sugar, coconut, coffee cake

Servings:

Calories: 328kcal

Author: Rachael

Equipment

Ingredients

Crumb Topping
1/2 cup All-purpose flour
1/4 cup Brown sugar
1/2 tsp Ground cinnamon
6 Tbs Cold butter
Muffins
1/4 cup Salted butter softened
3/4 cup Granulated sugar
2 Large eggs
1 tsp Vanilla extract
3/4 cup Sour cream
1 cup Grated carrots
1/4 cup Sweetened coconut flakes
1 1/2 cup All-purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
1/3 cup Shortening
Or use silicone baking cups to line your muffin tins

Instructions

Preheat oven to 450 degrees F
Prepare crumb topping by whisking flour, sugar, and cinnamon together
Cut in butter in small cubes, and use a pastry cutter or forks to mix. You want it to resemble crumbs when finished. Set aside.
In a large bowl, cream together butter and sugar.
Add in eggs and vanilla and mix for 1 minute on a medium speed.
Add in sour cream, and mix until just mixed, then stir in carrot and coconut
Mix flour, baking soda, and salt into the bowl.
Use shortening to grease the muffin tins
Put approximately 1/4 cup batter in each slot.
Sprinkle crumb topping over the top evenly.
Bake 13-15 minutes until golden, and no longer wet.
Remove from pan and let cool on rack.
Enjoy!

Notes

Fluffy and delicious carrot coffee cake muffins. This recipe has been adapted from [url href="http://www.lecremedelacrumb.com/2015/08/blueberry-crumb-muffins.html" target="_blank"]Le Creme De La Crumb[/url]
Ingredients

Nutrition