Who doesn’t love Carrot Cake? These Carrot Cake Muffins are just as delicious, have the same delicious cream cheese frosting and add a drizzle of cinnamon glaze on top. They have the same delicious ingredients as carrot cake…no shortcuts here.
I saw this great recipe in one of my magazines I subscribe to, and had to make it.
This recipe is so versatile, you can even add raisins, or omit the frosting and just enjoy the deliciousness of the muffin all by itself.
They are loaded with coconut, brown sugar, carrots, pineapple and buttermilk, with a pumpkin pie spice.
Mornings or snacks could not get any better than this.
This is how easy these are to make!
Combine dry ingredients: Flour, baking powder, pumpkin pie spice, and salt. Add coconut, brown sugar and white sugar. Combine.
Note: Make sure you use a larger bowl for dry ingredients as the wet ingredients will be added and you’ll need room for mixing. 
Combine wet ingredients: In a separate bowl, combine eggs, carrots, pineapple, oil, buttermilk and vanilla.
Mix together: Make a well in the center of the dry ingredient bowl. Add wet ingredients. Stir together until well incorporated. 
Fill jumbo muffin tin almost all the way up! 
Bake for 25 minutes until tops spring back when lightly touched.
It’s that easy!
Whether you make with or without the frosting, you will LOVE these muffins!
They will keep for days in a covered container.
Carrot Cake Muffins with Cinnamon Glaze
Ingredients
Muffins:
2-1/4 cups flour
1 Tbsp baking powder
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 cup flaked coconut
1/2 cup packed brown sugar
1/3 cup white sugar
2 eggs, lightly beaten
3 carrots, finely shredded
1 (8 oz) can crushed pineapple with juice
1/2 cup vegetable oil
1/2 cup buttermilk
1 Tbsp vanilla extract
Frosting:
4 ox. crean cheese
1/4 cup butter, softened
1 tsp vanilla
2-2/3 to 3 cups confectioners sugar
Cinnamon Glaze:
1 tsp cinnamon
2-3 Tbsp buttermilk
1-1/3 cups confectioners sugar
Instructions
Muffins:
Preheat oven to 375 degrees F.
Grease 8 jumbo muffin cups or line with paper bake cups.
Stir together flour, baking powder, pumpkin pie spice and salt in large bowl. Add coconut, brown sugar and white sugar. (Make sure bowl is large enough to mix together when wet ingredients are added).
In another bowl, stir together eggs, carrots, pineapple, oil, buttermilk, and vanilla.
Make a well in the center of the dry ingredients.
Add wet carrot mixture and stir until well incorporated.
Fill muffin cups almost to the top with batter.
Bake until tops spring back when lightly pressed, about 25 minutes. Let cool 10 minutes, then remove from pan and cool completely.
Frosting:
Mix cream cheese, butter and vanilla in a large bowl with an electric mixer until light and fluffy.
Gradually beat in confectioners sugar to reach a spreading consistency.
Cinnamon Glaze:
Stir together cinnamon, buttermilk and confectioners sugar.
Stir until smooth.
Frost cooled muffins and drizzle with glaze.
Notes
These can be made with or without the frosting and glaze.
They can also be made in standard sized muffin cups. Just check for doneness in about 20 minutes.
No Comments