Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Strawberry Cinnamon Oatmeal Muffins
Apple Lemon with Cinnamon Muffins
Apple Cinnamon Muffins
Cinnamon Streusel Orange Muffins
Vegan Apple Carrot Muffins
MORE
Top Related Articles
Making Muffins
Original All-BranĀ® Muffins (Video)
Forming and Baking Cinnamon Rolls
How to Make Cinnamon Rolls (Video)
Cinnamon
Baking with Apples
Decorating a Flag Cake
Eight Easy Tips for Cooking with Spices and Herbs
Cooking with Fresh Herbs (Video)
Baking Questions: Bread and Yeast
Related Collections
Canned Pineapples
Breakfast Muffins
Canned Food Recipes
Carrot Muffins
Cinnamon
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Carrot Cake Muffins with Cinnamon Glaze
SUBMITTED BY:
T. Padula
"Tasty muffins with a tangy spicy glaze!"
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
Original recipe yield 24 muffins
SERVINGS
(
Help
)
Servings
US
METRIC
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
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.
Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Feb. 7, 2004 by KRISAJOHNSON
X
Full Review
KRISAJOHNSON
Feb. 7, 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.
Was this review helpful?
[
YES
]
16 users found this review helpful
This is an excellent carrot cake recipe. It's very moist and tasty. I made it in my mini-bundt...
MORE
MORE
Reviewed on Feb. 7, 2004 by SHILLABILA
X
Full Review
SHILLABILA
Feb. 7, 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!
Was this review helpful?
[
YES
]
10 users found this review helpful
Excellent! These were great the first time I made them. My toddler loved them. I just got...
MORE
MORE
Reviewed on Mar. 5, 2007 by HUBBY747
X
Full Review
HUBBY747
Mar. 5, 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.
Was this review helpful?
[
YES
]
9 users found this review helpful
I get rave reviews from those whom I share these muffins with. The glaze is what makes them...
MORE
MORE
Reviewed on Feb. 7, 2004 by EBNANA
X
Full Review
EBNANA
Feb. 7, 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.
Was this review helpful?
[
YES
]
6 users found this review helpful
Very tasty! Nice moist muffin. I liked the buttermilk glaze, kind of dressed the muffin up. I...
MORE
MORE
Reviewed on Feb. 7, 2004 by RED ACORN
X
Full Review
RED ACORN
Feb. 7, 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.
Was this review helpful?
[
YES
]
5 users found this review helpful
Can someone tell me the problem. These muffins don't rise. Tried a second time with brand new...
MORE
MORE
Reviewed on Oct. 16, 2007 by yummyfood
X
Full Review
yummyfood
Oct. 16, 2007
These are SO good and easy to make! I made them to send to school for my daughter's 4th birthday and her entire class just loved them! Any yummy way to get more fruit & veggies in my daughter's diet will always rate 5 stars with me! :-)
Was this review helpful?
[
YES
]
3 users found this review helpful
These are SO good and easy to make! I made them to send to school for my daughter's 4th...
MORE
MORE
Reviewed on Oct. 7, 2007 by Pat/Moore, OK
X
Full Review
Pat/Moore, OK
Oct. 7, 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.
Was this review helpful?
[
YES
]
2 users found this review helpful
I made these today and they turned out great! They were nice and moist. I used the Splenda...
MORE
MORE
Reviewed on Feb. 26, 2007 by
Cathy G.
X
Full Review
Cathy G.
Feb. 26, 2007
Way too much carrot and not enough "muffin". Glaze didn't improve the taste either.
Was this review helpful?
[
YES
]
1 user found this review helpful
Way too much carrot and not enough "muffin". Glaze didn't improve the taste either.
MORE
MORE
Reviewed on May 1, 2006 by
SFANNING
X
Full Review
SFANNING
May 1, 2006
These are GOOD! I just got them out of the oven and couldn't wait to taste. I added 2/3 cup of chopped walnuts and since I didn't have any crushed pineapple I substituted a can of mandarin orange segments that I crushed up with my fingers. These are great. I don't know if they're going to last long enough to be glazed!!!
Was this review helpful?
[
YES
]
1 user found this review helpful
These are GOOD! I just got them out of the oven and couldn't wait to taste. I added 2/3 cup...
MORE
MORE
Reviewed on Apr. 16, 2006 by IMP70
X
Full Review
IMP70
Apr. 16, 2006
I made mini muffins....they are great! I put the coconut into the blender to shred it more (I don't like long pieces of coconut!). Had these at our egg hunt today, and all the kids liked them. Even the ones who didn't like carrots or pineapple or coconut! My glaze was a bit runny, so I applied it with a pastry brush. Definitely a keeper!
Was this review helpful?
[
YES
]
1 user found this review helpful
I made mini muffins....they are great! I put the coconut into the blender to shred it more (I...
MORE
MORE