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Our carrot cake muffins are topped with a cinnamon buttermilk glaze for a sweet, tender bite that’s perfect for on-the-go!
A Favorite Turned Bite-Size
Carrot cake muffins are a delightful twist on a classic (and favorite) carrot cake. These bite-sized treats offer the same warm spices, tender texture, and irresistible sweetness, but in a convenient and easy-to-eat form.
One reason why we love muffins so much is because they’re great for storing and freezing. They’re perfect for a grab-and-go breakfast (a favorite of our kids), a mid-afternoon snack, or even a dessert.
This carrot cake muffin recipe is especially delicious not only because of the soft, delicious flavor, but because of our cinnamon buttermilk glaze on top. It is the perfect addition that adds a hint of sweetness and even more spiced flavor.
For even sweeter carrot recipes, try our Carrot Cake Cookies and Carrot Cake Cupcakes.
WHY WE LOVE IT:
- The glaze!! The cinnamon buttermilk glaze may be our favorite part. It adds the perfect touch of sweetness and even more spiced flavor!
- A sweet bite. Like our quick breads, these muffins are delicious and tender – the perfect bite.
- On the go. Muffins are great for storing and perfect for a grab-and-go breakfast or snack!
Ingredients
PREP TIME: 20 minutes BAKE TIME: 22 minutes COOL TIME: 20 minutes
Muffins
- 2¼ cups all-purpose flour – see How to Measure Flour, or replace 1 cup of the all-purpose flour with a cup of wheat flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup brown sugar – We use light brown sugar, but dark brown will also work.
- ⅔ cup granulated sugar
- 1 cup flaked coconut – unsweetend
- 2 eggs– room temperature
- ½ cup vegetable oil
- ½ cup buttermilk – see How to Make Buttermilk
- 3 carrots, grated – Wash, peel, dry, and use the small side of a box grater, or a food processor.
- 1 (8-ounce) can crushed pineapple, with juice
- 1 tablespoon vanilla extract
- optional mix in – chopped walnuts or pecans, or raisins that have been soaked in water for 15 minutes.
Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk
Recipe Tips
- Use the small side of a box grater, or a food processor to shred your own carrots. Do not use pre-shredded carrots as they are too dry.
- Avoid overmixing the batter by combining the wet ingredients and dry ingredients separately, and then mix to combine.
How to Make Carrot Cake Muffins
- PREP. Preheat oven to 375°F. Add cupcake liners to two muffin pans. Set aside.
- BATTER. In a large bowl, whisk 2¼ cups flour, 1 tablespoon baking powder, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon salt. Add 1 cup brown sugar, ¼ white sugar, and 1 cup coconut and mix to combine.
- In another bowl, add 2 eggs, ½ cup oil, ½ cup buttermilk, 3 grated carrots, 8-ounce can of crushed pineapple with the juice, and 1 tablespoon vanilla.
- Create a well in the middle of the dry ingredients and pour in the egg mixture. Stir the ingredients until just combined.
- BAKE. Pour the batter into the muffin liners until ¾ full. Bake for 22-24 minutes or until top spring back when lightly touched. Let cool completely.
- GLAZE. Mix 1 cup powdered sugar, 1 teaspoon cinnamon, and 2 tablespoons buttermilk in a small bowl until smooth. Drizzle over the cooled muffins and let set up.
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Carrot Cake Muffins
Ingredients
Muffins
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 1 cup flaked coconut, unsweetened
- 2 eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 3 carrots, grated
- 1 (8-ounce) can crushed pineapple, with juice
- 1 tablespoon vanilla extract
Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk
Instructions
- Preheat oven to 375°F. Add cupcake liners to two muffin tins. Set aside.
- In a large bowl, mix flour, baking powder, cinnamon, nutmeal, allspice and salt. Add in brown sugar, white sugar, and coconut and mix to combine.
- In another bowl, add eggs, oil, buttermilk, carrots, pineapple, and vanilla.
- Create a well in the middle of the dry ingredients and pour the egg mixture into the well. Mix the ingredients until just combined.
- Pour the batter into the muffin liners until ¾ full. Bake for 22-24 minutes or until top spring back when lightly touched. Let cool completely.
Glaze
- Mix powdered sugar, cinnamon, and buttermilk in a small bowl until smooth. Drizzle over the cooled muffins and let set up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store unglazed muffins in an airtight container at room temperature for 1-2 days or in the freezer for 2-3 months. Glazed muffins can be stored in the fridge for 3-4 days.
