Morning Muffins Recipe

5 8 9
Morning Muffins Recipe
Morning Muffins Recipe photo by Taste of Home
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Morning Muffins Recipe

Read Reviews
5 8 9
Publisher Photo
"I like to grab one of these muffins with coffee on days when I get a late start to work. It's a quick breakfast-in-hand."
Recommended: Top 10 Muffin Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup shredded carrots
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped nuts

Directions

In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Morning Muffins in Taste of Home February/March 2008, p15

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup shredded carrots
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped nuts
  1. In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
  2. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
  3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Morning Muffins in Taste of Home February/March 2008, p15

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Reviews forMorning Muffins

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MY REVIEW
Loiscooks User ID: 3656565 61172
Reviewed Jun. 6, 2014

"Excellent recipe. I followed the recipe with the exception of adding a little less brown sugar. These are excellent."

MY REVIEW
Tsmith55 User ID: 3710697 58958
Reviewed Nov. 3, 2011

"This is my favorite muffin recipe of all time. I have made it several times for guests and they always request a copy of the recipe."

MY REVIEW
misscleocat User ID: 257578 58936
Reviewed Aug. 3, 2011

"The muffins had a wonderful taste but I found the texture to be a bit doughy even after baking them longer and at a slightly higher temp (I know my oven) than the recipe called for. All in All a very good recipe and will make again."

MY REVIEW
myshel-dahlmeir User ID: 1974491 127461
Reviewed Dec. 12, 2010

"I love them. A cup of coffe and this muffing before go to work! :)"

MY REVIEW
jafabian6 User ID: 1679820 93148
Reviewed Mar. 15, 2010

"I entered this recipe on sparkpeople.com to find the nutrition info. It came out as follows: Total servings: 12 Amount per serving:

calories: 236 , total fat: 16g, saturated fat: 9g, polyunsaturated fat: 2.8g, monounsaturated fat: 3.1g, cholesterol: 54mg, sodium: 195mg, potassium: 207mg, total carbs: 22g, dietary fiber: 1g, sugars: 4g, protein: 3g"

MY REVIEW
mercedes22us User ID: 4910746 65180
Reviewed Feb. 16, 2010

"I love these! And I too would like to know the nutritional info. I am hoping they don't have too many calories... because they are delicious. My mom makes them in the silicone molds so no mess taking a paper off."

MY REVIEW
ClaraEmma User ID: 1692446 152231
Reviewed Nov. 15, 2009

"My husband hates raisins, so I used the golden variety and chopped them up. We both really enjoyed the muffins and he even said he would eat them again, knowing the raisins are in there! I substituted plain yogurt for part of the sour cream as I only had about 1/4 cup sour cream on hand at the time and it turned out great. We used a mini muffin pan, so the baking time needed to be shortened to about 15 minutes."

MY REVIEW
cherylpoormon User ID: 3359186 147098
Reviewed Aug. 29, 2008

"Hello I would like The nutrition facts for this receipe.

Thank you Cheryl"

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