Carrot Cake Muffins with Cinnamon Glaze

Carrot Cake Muffins with Cinnamon Glaze


"Tasty muffins with a tangy spicy glaze!"


35 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 64 Ratings


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.

I get rave reviews from those whom I share these muffins with. The glaze is what makes them special and the carrot amount adds to the luscious moistness. I guess she likes dry things! Too bad.

These are really yummy muffins! I made some mini-muffins and a few regular sized (48 and 4 respectively). The one thing I would suggest to others who want to make these: if you are looking for a...

I made these today and they turned out great! They were nice and moist. I used the Splenda white and brown sugars and egg subsitute for the eggs. Great recipe.

Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I did miss the normal raisins you find in carrot cake, though. Next time I'll put some in. Nice low fa...

This is a good recipe. I made it in mini cupcake pans. (more child friendly size) I told my little boy they were carrot "cupcakes" (more enticing than a muffin) and he ate them all up. All ...

These are SO good and easy to make! I made them to send to school for my daughter's 4th birthday and her entire class just loved them! Any yummy way to get more fruit & veggies in my daughter'...