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 think you’ll 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!
Carrot Cake Muffin Ingredients
Muffins
- All-purpose flour (2¼ cups): Provides structure so muffins rise tall but stay tender.
- Baking powder (1 tablespoon): Lifts the batter for a light, fluffy crumb.
- Ground cinnamon (2 teaspoons): Warm spice that defines classic carrot cake flavor.
- Ground nutmeg (¼ teaspoon): Adds cozy depth and bakery aroma.
- Ground allspice (¼ teaspoon): Rounds out the spice blend with gentle sweetness.
- Salt (¼ teaspoon): Balances sweetness and sharpens flavors.
- Brown sugar (1 cup): Adds moisture and caramel notes for a soft bite.
- Granulated sugar (⅔ cup): Sweetens and helps tops bake lightly golden.
- Flaked coconut, unsweetened (1 cup): Adds moisture and chewy texture throughout.
- Eggs (2): Bind the batter and add richness for a tender crumb.
- Vegetable oil (½ cup): Keeps muffins moist for days and mixes in easily.
- Buttermilk (½ cup): Gentle tang and extra tenderness from acidity.
- Carrots, grated (3): Bring natural sweetness, color, and lots of moisture. Wash, peel, dry, and use the small side of a box grater, or a food processor.
- Crushed pineapple, with juice (1, 8-ounce can): Juicy bursts that keep the crumb extra soft.
- Vanilla extract (1 tablespoon): Warm aroma that ties the spices together.
- optional mix in – chopped walnuts or pecans, or raisins that have been soaked in water for 15 minutes.
Glaze
- Powdered sugar, sifted (1 cup): Smooth base for a glossy glaze.
- Ground cinnamon for glaze (1 teaspoon): Echoes the muffin spice on top.
- Buttermilk for glaze (2 tablespoons): Thins to a drizzle and adds a light tang.
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 flour, baking powder, cinnamon, nutmeg, allspice, and salt. Add brown sugar, white sugar, and coconut and mix to combine.
- In another bowl, add eggs, oil, buttermilk, grated carrots, a can of crushed pineapple with the juice, and 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 powdered sugar, cinnamon, and buttermilk in a small bowl until smooth. Drizzle over the cooled muffins and let them set up.
Kristyn’s 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. The goal is to grate the carrots finely so they blend into the batter and keep it moist.
- Avoid over-mixing the batter by combining the wet ingredients and dry ingredients separately, and then mix to combine. It keeps them more light and fluffy when they aren’t over-mixed.
- Fill liners about three quarters full for pretty domes.
- Cool completely before glazing so the drizzle sets with a shine.
Carrot Cake Muffins Recipe
Video
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, nutmeg, 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.
More Like This
Sweet Muffin Recipes
Zucchini Muffins
26 mins
Best Chocolate Muffin Recipe
40 mins
Lemon Zucchini Muffins
35 mins
Homemade Blueberry MuffinS
1 hr 5 mins
Collections
This recipe was first shared January, 2025.
can you add golden raisens