Carrot Cake Muffin Tops

Carrot Cake Muffin Tops

Ingredients

Directions

Preheat oven to 350 degrees F. Lightly coat a non-stick muffin top tin with cooking spray.

To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.

Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.

To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.

Evenly spread about ⅓ cup batter into each muffin top cup. Sprinkle 1/4 teaspoon of coarse sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.

Directions

Preheat oven to 180 degrees C. Lightly coat a non-stick muffin top tin with cooking spray.

To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.

Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.

To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.

Evenly spread about ⅓ cup batter into each muffin top cup. Sprinkle 1/4 teaspoon of coarse sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    1dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract