Best Carrot Nut Muffin Tops Recipes
CARROT-WALNUT MUFFINS
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
- Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
- Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
- Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
- Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
CARROT MUFFINS
These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.
Provided by Shiran
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/180C. Line a muffin pan with paper liners.
- In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
- Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
- Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.
SOFT & MOIST CARROT MUFFINS
Steps:
- Preheat oven to 375°F. Greased or line muffin tins.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt.
- Whisk sugar, oil, and eggs in a separate bowl.
- Stir egg mixture into dry ingredients just until combined.
- Lightly fold in carrots, apples and raisins.
- Divide the mixture into prepared muffin tins
- Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g
AWESOME CARROT MUFFINS
I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.
Provided by MECHELLE
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 11
Steps:
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g
CARROT-NUT MUFFIN-TOPS
The best part of the muffin is the top! The kids will love them! Started out as a William and Sonoma recipe however I made modifications. The only special equipment needed is a muffin-top pan, or they could be baked in english muffin rings.
Provided by Galley Wench
Categories Breads
Time 30m
Yield 6-8 Muffin Tops
Number Of Ingredients 13
Steps:
- Preheat Oven to 375 degrees F.
- Topping:.
- Mix together the sugar and cinnamon, set aside.
- Muffins Tops::.
- Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
- In large bowl combine the eggs, oil and sugar.
- Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
- In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
- Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
- With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
- Fill muffin-top cups with approximately 1/2 cup of batter.
- Gently shake the pan to even out the batter.
- Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
- Transfer the pans to wire racks and let cool for 5 minutes.
- Carefully remove the muffin-tops to the wire rack to cool.
- Best served hot from the oven.
Nutrition Facts : Calories 562.5, Fat 29.8, SaturatedFat 3.8, Cholesterol 70.5, Sodium 307.1, Carbohydrate 69.3, Fiber 3.1, Sugar 41.5, Protein 7.9
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