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Carrot Coffee Cake Muffins

Moist and fluffy muffins combining the warmth of spiced carrot cake with the comforting flavors of coffee cake.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Muffins
Servings: 12 muffins
Calories: 200kcal

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup granulated sugar
  • ⅓ cup shortening
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • ½ cup crushed pineapple (drained)
  • ½ cup chopped walnuts (optional)

Topping

  • ¼ cup brown sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  • Step 1: Preheat the oven to 375°F (190°C).
  • Step 2: Prepare the muffin pan with liners or grease.
  • Step 3: In a large bowl, whisk together the dry ingredients.
  • Step 4: Cream the shortening and sugar until light and fluffy.
  • Step 5: Add eggs one at a time, mixing well, then stir in vanilla.
  • Step 6: Gradually add dry ingredients, alternating with carrots and pineapple.
  • Step 7: Fold in walnuts if using.
  • Step 8: Combine brown sugar and cinnamon for the topping.
  • Step 9: Fill muffin cups and sprinkle topping over each.
  • Step 10: Bake for 18-20 minutes until a toothpick comes out clean.
  • Step 11: Cool in the pan for 5 minutes, then transfer to a wire rack.

Equipment

  • Muffin Pan
  • Mixing Bowl
  • Electric Mixer

Notes

Use fresh carrots for best flavor. Don't skip the topping!