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Carrot Coffee Cake Muffins
Easy Carrot Coffee Cake Muffins are soft and fluffy muffins, stuffed with carrots and coconut, and a cinnamon-sugar streusel crumb topping!
Course
Breakfast
Servings
12
Calories
328
kcal
Author
Rachael Yerkes
Ingredients
⅓
cup
shortening
Muffins
¼
cup
softened butter
¾
cup
granulated sugar
2
large eggs
1
tsp
vanilla
¾
cup
sour cream
1 ½
cup
all-purpose flour
½
tsp
baking soda
¼
tsp
salt
1
cup
grated carrots
¼
cup
sweetened coconut flakes
Crumb Topping
½
cup
all-purpose flour
¼
cup
brown sugar
½
tsp
cinnamon
6
Tbs
cold butter
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!
Nutrition
Calories:
328
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Cholesterol:
60
mg
|
Sodium:
221
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
2205
IU
|
Vitamin C:
0.7
mg
|
Calcium:
34
mg
|
Iron:
1.2
mg