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Carrot Cake Muffins with Cinnamon Glaze

SUBMITTED BY: T. Padula

"Tasty muffins with a tangy spicy glaze!"
RECIPE RATING:
The reviewer gave this recipe 22 stars. This recipe average a 4 star rating.
Read Reviews (19)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
Original recipe yield 24 muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 2/3 cup white sugar
  • 1 cup flaked coconut
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 carrots, grated
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1 tablespoon vanilla extract
  •  
  • 1 cup sifted confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons buttermilk

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by KRISAJOHNSON
This is an excellent carrot cake recipe. It's very moist and tasty. I made it in my mini-bundt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by SHILLABILA
Excellent! These were great the first time I made them. My toddler loved them. I just got... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2007 by HUBBY747
I get rave reviews from those whom I share these muffins with. The glaze is what makes them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by EBNANA
Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by RED ACORN
Can someone tell me the problem. These muffins don't rise. Tried a second time with brand new... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by yummyfood
These are SO good and easy to make! I made them to send to school for my daughter's 4th... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2007 by Pat/Moore, OK
I made these today and they turned out great! They were nice and moist. I used the Splenda... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Cathy G.
Way too much carrot and not enough "muffin". Glaze didn't improve the taste either. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2006 by SFANNING
These are GOOD! I just got them out of the oven and couldn't wait to taste. I added 2/3 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2006 by IMP70
I made mini muffins....they are great! I put the coconut into the blender to shred it more (I... MORE