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Carrot Cake Muffins
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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 mins
Cook Time15 mins
Total Time25 mins
Course: Muffins
Cuisine: American
Keyword: carrot cake, cinnamon sugar, coconut, coffee cake
Servings: 12
Calories: 328kcal
Author: Rachael


  • Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 Tbs cold butter
  • Muffins
  • 1/4 cup softened butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 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


  • 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!


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]


Calories: 328kcal | Carbohydrates: 35g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 221mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2205IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 1.2mg