Recipe by TPADULA
"Tasty muffins with a tangy spicy glaze!"
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2 1/4 cups
1 (8 ounce) can
crushed pineapple, with juice
sifted confectioners' sugar
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!
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.
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Muffins with Cinnamon Glaze
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 54
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