Carrot Morning Muffins Recipe

Name: Carrot Morning Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1/2 cup brown sugar, packed; 2 eggs; 1 cup sour cream; 1 cup carrot, shredded; 1/2 cup coconut, flaked; 1/2 cup raisins; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 cup walnuts, chopped (optional)

Servings: persons

1/4 cup butter, softened
1/2 cup brown sugar, packed
2 eggs
1 cup sour cream
1 cup carrot, shredded
1/2 cup coconut, flaked
1/2 cup raisins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup walnuts, chopped (optional)

1
Preheat oven to 375u00b0F Grease 12 muffin tins.
2
In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
3
Stir in carrots, coconut, and raisins.
4
Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
5
Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
6
Cool for five minutes on a wire rack before removing from pan.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/2 cup brown sugar, packed, 2 eggs, 1 cup sour cream, and more.

Yes, Carrot Morning Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Morning Muffins

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