I know it seems too soon to post another muffin recipe, but the Tropical Muffins are gone, because my husband was eating them two and three at a time. Well, these are not so sweet, with only half the sugar, and they contain the one secret ingredient that will curb his appetite—cinnamon. I can’t understand who wouldn’t like cinnamon, but there it is, and I use it to my own benefit sometimes.
In addition to sour cream and carrots, there are chopped walnuts and flaked unsweetened coconut, so there are plenty of flavors and textures in these muffins—they’re just not sweet ones. None of the additions—carrots, coconut, nuts, sour cream—are sweet, except for the brown sugar. I think the muffins would be great with some cream cheese and a nice big cup of coffee in the morning. You could certainly sweeten them up with different additions or with a sweet spread. I just wanted something hearty for breakfast.
Sour Cream Carrot Breakfast Muffins
Preheat oven to 375°; prepare a muffin pan with paper liners or butter.
- 1/2 cup (1 stick) butter, salted or unsalted, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup sour cream
- 1 large egg
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened flaked coconut
- Beat butter and brown sugar until light and fluffy. Add sour cream and egg and continue beating until well combined.
- Stir in dry ingredients—flour, baking powder, baking soda, salt, cinnamon—just until lightly combined.
- Add carrots, nuts, and coconut and mix until well combined. The batter will be thick.
- Scoop the better into the muffin cups—it should mound high in the cups, but it will not spread out or run over.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. 25 minutes worked for me.