Carrot Cake Muffins with Cinnamon Glaze Recipe -
Carrot Cake Muffins with Cinnamon Glaze Recipe
  • READY IN 35 mins

Carrot Cake Muffins with Cinnamon Glaze

Recipe by  

"Tasty muffins with a tangy spicy glaze!"

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2004

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!

Most Helpful Critical Review
Feb 07, 2004

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.

Feb 07, 2004

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.

Mar 05, 2007

I get rave reviews from those whom I share these muffins with. The glaze is what makes them special and the carrot amount adds to the luscious moistness. I guess she likes dry things! Too bad.

Nov 10, 2011

These are really yummy muffins! I made some mini-muffins and a few regular sized (48 and 4 respectively). The one thing I would suggest to others who want to make these: if you are looking for a strong carrot flavor (more like a carrot cake), add more carrot than what is recommended. I used about 4 carrots from my garden (medium sized) and I found the carrot flavor was still a bit muted, especially paired with the strong cinnamon flavor of the glaze; so I would suggest using about 5 med-sized carrots. Also, I used applesauce instead of oil and found the muffins to be really nice and moist! Definitely a keeper recipe!

Oct 07, 2007

I made these today and they turned out great! They were nice and moist. I used the Splenda white and brown sugars and egg subsitute for the eggs. Great recipe.

Feb 07, 2004

Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I did miss the normal raisins you find in carrot cake, though. Next time I'll put some in. Nice low fat recipe! Thanks.

Aug 06, 2008

This is a good recipe. I made it in mini cupcake pans. (more child friendly size) I told my little boy they were carrot "cupcakes" (more enticing than a muffin) and he ate them all up. All four kids and hubby liked.


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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