Best 4 Carrot Coconut Muffins With Honey Butter Recipes
Indulge in the delightful symphony of flavors with our Carrot Coconut Muffins with Honey Butter, a culinary masterpiece that tantalizes your taste buds from the first bite. These moist and fluffy muffins are studded with the natural sweetness of carrots and the exotic flair of coconut, perfectly complemented by a luscious honey butter that adds a touch of richness and warmth. If you're seeking a healthier alternative, try our guilt-free Whole Wheat Carrot Cake Muffins, packed with wholesome ingredients and the same irresistible carrot-coconut combination. For those with gluten sensitivities, our Gluten-Free Carrot Muffins offer a delicious and inclusive treat, ensuring everyone can savor the goodness of these delightful muffins. And if you prefer a vegan option, our Vegan Carrot Muffins with Coconut Flour deliver a moist and satisfying experience without compromising on flavor. No matter your dietary preferences, there's a perfect carrot-coconut muffin recipe waiting to be discovered.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT-COCONUT MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.
COCONUT CARROT MUFFINS
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. -Brittany Carrington, Tehachapi, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 375mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT COCONUT MUFFINS WITH HONEY BUTTER
Steps:
- Preheat oven to 400 degrees F.
- Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside.
- Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
- Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.
- Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins.
CARROT AND HONEY MUFFINS
Make and share this Carrot and Honey Muffins recipe from Food.com.
Provided by Jogreen
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix flour, baking soda & spice together.
- Stir in sugar.
- Make a well in mixture and add honey.
- Add carrot & raisins.
- Beat the oil and eggs together and add to the mixture.
- Stir just to moisten. Do not overmix.
- Add mix evenly to a 12 hole muffin pan.
- Bake at 200'C for 20 minutes.
- Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.
Nutrition Facts : Calories 357.4, Fat 19.7, SaturatedFat 3.1, Cholesterol 52.9, Sodium 244.7, Carbohydrate 42.9, Fiber 1.5, Sugar 24.7, Protein 4.2
Tips:
- For perfectly moist muffins, do not overmix the batter.
- Use fresh shredded coconut and carrots for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Be careful not to overbake the muffins, as they will become dry.
- For a sweeter muffin, you can add an extra 1/4 cup of honey to the batter.
- If you don't have honey butter, you can use regular butter or cream cheese frosting instead.
Conclusion:
These Carrot Coconut Muffins with Honey Butter are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, flavorful, and have a perfect balance of sweetness and spice. The honey butter adds a touch of richness and creaminess that takes these muffins to the next level. Whether you're serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit.
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