Carrot Cake Muffin Tops

  • Serves

    makes 1 Dozen

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.


  • 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


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.

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