Carrot Cake Muffin Tops

Serves
makes 1 Dozen

In partnership with

Traditional carrot cake flavor, consistency of a muffin, and the shape of a cookie, makes for a breakfast game changer. This delicious, on-trend muffin top recipe, provided by Nielsen-Massey Vanillas, is a sweet way to start your day.

Ingredients

¹⁄₂ cup raisins
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¹⁄₂ tsp. Nielsen-Massey Pure Almond Extract
2 cups unbleached all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
³⁄₄ tsp. salt
3 large eggs
¹⁄₂ cup canola oil
1 cup firmly packed dark brown sugar
2 cups coarsely shredded carrot (about 3 carrots)
1 cup chopped pecans
¹⁄₃ cup crushed pineapple
¹⁄₄ cup sweetened shredded coconut
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Instructions

Step 1

Preheat oven to 350⁰F. Lightly coat a non-stick muffin top tin with cooking spray.

Step 2

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

Step 3

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

Step 4

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.

Step 5

Evenly spread about 1⁄3 cup batter into each muffin top cup. Sprinkle 1⁄4 teaspoon of vanilla 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.