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+ servings
5 from 2 votes
Easy Sugar Top Carrot Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
These Easy Sugar Top Carrot Muffins are moist and studded with coconut, raisins and crushed pineapple. The crisp, crunchy sugar topping is a fabulous finishing touch!
Course: Breakfast/Brunch, Snacks
Cuisine: American
Keyword: Carrot Muffins, Easy Carrot Muffins, Sugar Top Carrot Muffins
Servings: 16
Calories: 257 kcal
Author: Chris Scheuer
  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • 2 teaspoons baking soda
  • teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • cups shredded carrot see Café Tips above in the post if using purchased shredded carrots.
  • ¾ cup raisins
  • ½ cup shredded coconut sweetened
  • 3 large eggs
  • cup vegetable oil
  • 1 8- ounce can crushed pineapple well-drained (reserve the juice)
  • ¼ cup pineapple juice
  • 2 teaspoons vanilla extract
  • Demarara sugar or turbinado sugar, for topping
  1. Preheat the oven to 375°F. Spray 16 muffin cups with nonstick cooking spray or line them with cupcake liners. (See Café Tips above in the post about alternatives.)
  2. If your raisins look dried out, place them in a small bowl and cover them with hot water. Set aside for 5 minutes then drain well.
  3. In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.
  4. Add the carrots, raisins and coconut and stir to combine. Run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or raisins that remain. Make a well in the center of the mixture then set it aside.
  5. In a separate bowl, whisk together the eggs, oil, pineapple, pineapple juice and vanilla until well combined.
  6. Add egg mixture to the well in the flour mixture. Stir just until all of the flour is incorporated (mixture will be quite thick). Divide the batter among the cups of the prepared pans, filling almost to the top (about ⅞ full). Sprinkle each muffin with about ½ teaspoon of Demerara sugar. Place the muffins in the oven and immediately reduce the temperature to 350˚F.
  7. Bake the muffins for 22 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, cool for 5 minutes in the pan, then remove from pans and cool on a wire rack.
Recipe Notes

See Café Tips above for detailed instructions and additional tips.

Original Morning Glory Muffins recipe adapted from King Arthur Flour.

Nutrition Facts
Easy Sugar Top Carrot Muffins
Amount Per Serving
Calories 257 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 237mg10%
Potassium 183mg5%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 2058IU41%
Vitamin C 3mg4%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.