Carrot Cake Muffins Recipe
Carrot Cake Muffins bake soft and moist with carrots, pineapple, and coconut, finished with a simple cinnamon buttermilk glaze everyone loves.
Servings: 20
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.
Video
Notes
Carrots. Use the small side of a box grater, or a food processor. Do not use pre-shredded carrots as they are too dry.
Store unglazed muffins in an airtight container at room temperature for 1-2 days or in the freezer for 2-3 months.
Store glazed muffins in the fridge for 3-4 days.
Nutrition
Calories: 188kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 55mg | Potassium: 162mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1566IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg