Total Time
Prep 25 mins
Cook 20 mins

Great for an on-the-run breakfast...full of fresh carrots, coconut and raisins.

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Combine sugar and butter in large mixing bowl.
  3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
  4. Add sour cream and eggs.
  5. Continue beating until well mixed (1 to 2 minutes).
  6. Stir in coconut, raisins and carrots by hand.
  7. In separate bowl, combine flour, baking soda, and cinnamon.
  8. Add flour mixture to sour cream mixture and stir until just moistened.
  9. Spoon batter into greased 12-cup muffin pan.
  10. Bake for 20 to 25 minutes or until lightly browned.


Most Helpful

This recipe made two very nice mini bread loaves... I substituted vanilla yogurt for the sour cream, and pecans because I didn't have any coconut. Made a wonderfully moist tasty bread!

Nickeletta August 03, 2009

I wasn't sure whether to rate this recipe or not, because I subbed yogurt for the sour cream, but since both other reviewers have also used yogurt, I suppose it's fair. I used plain, European style yogurt, and added 1 teaspoon vinegar, based on a conversion chart I have. It seemed to work fine, though I have in the past used yogurt with no vinegar, and had no trouble, either. I didn't make any other substitutions, however I did add 1/4 teaspoon salt, and am now wishing I had added 1/2 teaspoon salt instead. I was surprised to see that there is no salt in this recipe. I do understand that some people need to cut out salt for their health, but do not think it is necessary in recipes for general use. Anyway, other than being insufficiently salted, these seem to be fine. Next time I think I will use darker brown sugar than I did today, and maybe increase the cinnamon a little, too. Thank you for sharing this recipe with us. Update: I had put half of the muffins in the freezer for longer storage. I tried some of them today and was very happy to find them much more to my liking. I will change the rating to 5 stars. I think that this is like quick breads, which are much better the following day. I think traditional muffins are best as soon as they come out of the oven, but this recipe is more like a quick bread, and benefits from the wait. I will make them again, but take the necessary time for the muffins to mellow, into consideration.

mianbao March 06, 2014

So Glad I found this recipe again, this is by far my favorite muffin recipe! I wanted to let you know. The only changes I made was, Plain Yogurt, whole wheat flour I soak the raisins in warm water, I used regular organic sugar cause I dont have brown, and I added 2 tbs Ground Flax seeds. Thanks for a great recipe. These always turn out moist and with the perfect amount of crispyness on the edges. This is a standby in our house!

AmandaMcMom September 18, 2008

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