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.

Carrot Cake Muffin Tops [sponsored] Carrot Cake Muffin Tops
Carrot Cake Muffin Tops presented by Nielsen-Massey.
Yield: makes 1 Dozen


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


  1. Preheat oven to 350⁰F. Lightly coat a non-stick muffin top tin with cooking spray.
  2. To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.
  3. Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.
  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.
  5. Evenly spread about 13 cup batter into each muffin top cup. Sprinkle 14 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.