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Carrot Cake Muffins
Our moist carrot cake muffins, topped with a cinnamon buttermilk glaze, offer the perfect sweet and spiced bite on the go!
Prep Time
20 mins
Cook Time
20 mins
Cool Time
20 mins
Total Time
1 hr 2 mins
Servings: 20
Calories: 188 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Muffins
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 1 cup flaked coconut, unsweetened
- 2 eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 3 carrots, grated
- 1 (8-ounce) can crushed pineapple, with juice
- 1 tablespoon vanilla extract
Glaze
- 1 cup Powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk
Instructions
- Preheat oven to 375°F. Add cupcake liners to two muffin tins. Set aside.
- In a large bowl, mix flour, baking powder, cinnamon, nutmeg, allspice and salt. Add in brown sugar, white sugar, and coconut and mix to combine.
- In another bowl, add eggs, oil, buttermilk, carrots, pineapple, and vanilla.
- Create a well in the middle of the dry ingredients and pour the egg mixture into the well. Mix the ingredients until just combined.
- Pour the batter into the muffin liners until ¾ full. Bake for 22-24 minutes or until top spring back when lightly touched. Let cool completely.
Cup of Yum
Glaze
- Mix powdered sugar, cinnamon, and buttermilk in a small bowl until smooth. Drizzle over the cooled muffins and let set up.
Cup of Yum
Notes
- Carrots. Use the small side of a box grater, or a food processor. Do not use pre-shredded carrots as they are too dry.
- Store unglazed muffins in an airtight container at room temperature for 1-2 days or in the freezer for 2-3 months.
- Store unglazed muffins in an airtight container at room temperature for 1-2 days or in the freezer for 2-3 months.
- Store glazed muffins in the fridge for 3-4 days.
- Store glazed muffins in the fridge for 3-4 days.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Trans Fat
0.002g
Cholesterol
17mg
(6%)
Sodium
55mg
(2%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
1566IU
(31%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 55mg | 2% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 1566IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.