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Carrot Cake Muffins with Cinnamon Glaze
Carrot Cake Muffins with Cinnamon Glaze
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious carrot muffins with pineapple, coconut, and a zesty buttermilk glaze!
Ingredients:
  • 2.25 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon salt
  • 1 cup brown sugar
  • 0.66666668653488 cup white sugar
  • 1 cup flaked coconut
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 3 carrots, grated
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1 cup sifted confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons buttermilk
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and lightly grease 2 muffin pans or use paper liners.
  • Combine flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice, salt, brown sugar, white sugar, and coconut in a large bowl. In a separate bowl, mix eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Pour the wet ingredients into the well of the dry ingredients and stir until just combined. Fill muffin cups 3/4 full.
  • Bake until tops spring back when lightly tapped, for 20 to 25 minutes in preheated oven. Then, let it cool.
  • Mix confectioners' sugar, 1 teaspoon cinnamon, and 2 to 3 tablespoons buttermilk in a small bowl until smooth. Chill until thickened, then drizzle over cooled muffins.

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