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Sugar Top Carrot Muffins

Delicious Sugar Top Carrot Muffins That Feel Like Home

These Sugar Top Carrot Muffins blend natural sweetness with comforting spices, perfect for any morning.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1.5 cups all-purpose flour This forms the base for your muffins, giving them a lovely structure.
  • 1 cup granulated sugar Provides sweetness and contributes to that beautiful golden crust.
  • 0.5 teaspoon baking soda Helps the muffins rise perfectly; be sure it's fresh for best results.
  • 0.5 teaspoon baking powder Works alongside the baking soda for a light and fluffy texture.
  • 0.5 teaspoon salt Enhances the overall flavors and balances out the sweetness.
  • 1 teaspoon ground cinnamon Infuses warmth and comforting spice notes into each bite.
  • 0.5 teaspoon ground nutmeg Adds a hint of earthiness, complementing the sweet carrots beautifully.
  • 0.5 cups vegetable oil Keeps the muffins moist and tender; can substitute with melted butter for a richer flavor.
  • 1 cup grated carrots The star ingredient that delivers natural sweetness and moisture.
  • 2 large eggs Acts as a binder, providing structure and richness.
  • 0.5 cups plain yogurt Adds moisture and a delightful tang; Greek yogurt works well too!
  • 1 teaspoon vanilla extract Enhances the overall sweetness and depth of flavor.
For the Topping
  • 0.25 cups sugar Sprinkled on top for that irresistible sugary crunch that makes these muffins so special.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Muffin Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it or greasing it.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  3. In a separate bowl, whisk together vegetable oil, grated carrots, eggs, plain yogurt, and vanilla extract until well combined.
  4. Gently pour the wet mixture into the dry ingredients and fold together until just combined.
  5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  6. Sprinkle sugar evenly on top of each muffin before baking.
  7. Bake in the oven for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack.
  9. Serve warm or store in an airtight container.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are fresh and avoid overmixing the batter for best results. These muffins can be stored at room temperature or frozen for longer preservation.

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