Carrot Cake Muffins with Cinnamon Glaze

Carrot Cake Muffins with Cinnamon Glaze

51 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
TPADULA
Recipe by  TPADULA

“Tasty muffins with a tangy spicy glaze!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 muffins

ADVERTISEMENT

Directions

  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.

Share It

Reviews (51)

Rate This Recipe
RED ACORN
38

RED ACORN

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 it off and left them in there. They NEVER cooked inside.Have thrown out 2 batches. I give up.

SHILLABILA
35

SHILLABILA

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 substitutions: 5 large carrots, grated; Only 1/2 cup brown sugar; Only 1/3 cup white sugar. With these substitutions the muffins are still sweet, raised great, and are delicious! Great recipe!

KRISAJOHNSON
32

KRISAJOHNSON

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.

More Reviews

Similar Recipes

Easy Apple Cinnamon Muffins
(374)

Easy Apple Cinnamon Muffins

Awesome Carrot Muffins
(198)

Awesome Carrot Muffins

Cinnamon Streusel Orange Muffins
(147)

Cinnamon Streusel Orange Muffins

Carrot Oatmeal Muffins
(132)

Carrot Oatmeal Muffins

Strawberry Cinnamon Oatmeal Muffins
(91)

Strawberry Cinnamon Oatmeal Muffins

Vegan Apple Carrot Muffins
(53)

Vegan Apple Carrot Muffins

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Carrot Oatmeal Muffins

>

next recipe:

Cinnamon Raisin Carrot Cake