Carrot Coconut Muffins
User Reviews
5
Carrot Coconut Muffins
Description
This recipe integrates all-purpose and whole wheat flours with baking soda, powder, salt, cinnamon, nutmeg, and sugar to form the dry base. Walnuts and sweetened shredded coconut are incorporated for texture and sweetness. The wet ingredients including melted butter, oil, eggs, Greek yogurt, lemon zest, vanilla, and grated carrot are combined carefully with the dry mix to form a thick batter without over-mixing.
Baked at 350°F for about 23 to 25 minutes, the muffins develop a soft crumb with moist interior and mild spice. A toothpick test helps determine doneness. After cooling, the honey walnut cream cheese glaze, made by softening cream cheese and mixing with honey, powdered sugar, vanilla, crushed walnuts, and cinnamon, is applied to add a creamy, sweet finish.
These muffins suit morning meals or snacks, bringing a combination of fresh carrot sweetness, coconut flavor, and nutty crunch. The glaze adds richness suitable for sharing or special occasions.
Nutrition estimates guide portion control. Using paper liners keeps muffins soft and easy to remove from tins.
Ingredients
- 1 cup all-purpose flour unbleached
- ¼ cup whole wheat flour
- ½ cup walnuts chopped
- 1 cup carrot thinly shredded/grated
- 1 cup coconut sweetened shredded
- ½ cup yogurt plain, Greek
- 5 TBSP butter melted and cooled
- 3 TBSP neutral cooking oil generic cooking oil
- 1 tsp lemon or zest of 1 lemon, zest
- 2 egg large
- ½ cup granulated sugar
- 1.5 tsp vanilla
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ¼ tsp ground nutmeg
- ½ tsp cinnamon (plus extra to taste)
- You'll also want to grab some paper muffin liners to keep the muffins nice and soft!
Honey Walnut Cream Cheese Glaze:
- 3 TBSP cream cheese
- ½ tsp honey
- 1 TBSP walnuts crushed
- ¼ cup powdered sugar
- cinnamon a dash
- vanilla a few drops
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners and get to work!
- In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar].
- Next, add your walnuts and coconut to the dry mixture. In a separate bowl, whisk together butter, oil, eggs, yogurt and lemon zest.
- Add carrots to wet mixture.
- Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a thick batter is formed without over-mixing.
- Next pour your batter into the muffin liners and bake at 350 for 23-25 minutes.
- Do the tooth-pick test around 20-24 minutes to see if they cook a little quicker due to oven variations, since all our ovens march to the beat of their own drums from time to time.
- Once the tooth pick comes out clean pull them from the oven, remove from the tin, and place on a cooling rack to cool.
- FOR THE GLAZE: Bring cream cheese to room temperature to soften, then whisk together and top with crushed walnuts and a bit of shredded coconut for garnish.I go light on the glaze so I can inhale multiple muffins, but feel free to double or triple the glaze recipe. It's good on everyyyything! =)
Notes
- Nutrition facts provided are estimates for the muffins and glaze; adjust measurements if needed.
- Use paper muffin liners to preserve muffin softness and facilitate easy removal.
- Perform a toothpick test around 20-24 minutes to confirm baking doneness given oven variations.
- Allow cream cheese to soften to room temperature before mixing glaze for a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 300mg | 13% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 2016IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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