Carrot + Coconut Muffins

These Carrot + Coconut Muffins aren’t as healthy as they sound, but they’re darn good.  The lightly spiced carrot muffin batter makes for a soft and flavorful inside while the coconut-butter-sugar topping makes for an ultra-satisfying outside. Yum, yum, yum.

I’m always trying to keep my blog posts fresh and seasonal but living in the Midwest in the middle of winter makes that a bit difficult considering nothing is actually growing here.  But carrots are basically always in season somewhere so that’s why they’re the star of this February blog post.  Someday it will be summer again, and Adventure. Gather. Eat. will be full of real, farmer’s market produce.  Someday as in 77 days from now when the Downtown Des Moines Farmer’s Market opens back up!


 

 

That toasty, sugary, buttery coconut topping is what’s going to keep you reaching for another muffin.


This recipe was inspired by my recipe for Pear + Cardamom Buttermilk Cake from last fall!  Not only does this recipe make for a killer breakfast cake, it also makes for some pretty tasty little muffins.

 

 

Carrot + Coconut Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • CAKE
  • 2 TB melted butter
  • ¾ cup white sugar
  • 1 egg
  • 1 cup buttermilk
  • ½ tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup grated or shredded carrots
  • ½ cup coconut flakes / unsweetened
  • TOPPING
  • 2 TB melted butter
  • ½ cup white sugar
  • ¼ coconut flakes / unsweetened
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together melted butter, sugar, and egg. Once combined, add buttermilk, baking soda, baking powder, salt, spices, and vanilla and stir to combine. Fold in grated carrots and coconut flakes. Spoon batter into muffin pan and distribute evenly between the muffin cups.
  3. Combine all topping ingredients and sprinkle evenly over muffins.
  4. Bake for 15-20 minutes until golden. Use a toothpick to ensure doneness in the middle!


6 thoughts on “Carrot + Coconut Muffins

  1. I love the combo of carrots and coconut in these muffins. I’ve never been the biggest carrot fan unless they’re baked into something delicious and these muffins look exactly like something I’d love.

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