Carrot Cake Muffins with Cinnamon Glaze

Carrot Cake Muffins with Cinnamon Glaze

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"Tasty muffins with a tangy spicy glaze!"

Ingredients

35 m {{adjustedServings}} servings 193 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
  2. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
  4. In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
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Reviews

53
  1. 62 Ratings

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Can someone tell me the problem. These muffins don't rise. Tried a second time with brand new baking powder(mine was old) and still didn't rise. Left them in the oven for an hour and then shut...

Excellent! These were great the first time I made them. My toddler loved them. I just got done making a second batch and I believe they are even better and healthier. I made these substituti...

This is an excellent carrot cake recipe. It's very moist and tasty. I made it in my mini-bundt cake pan. It made 10 mini-bundt cakes, and I did not have to alter the cooking time.