Carrot Cake Muffins with Cinnamon Glaze

Tasty muffins full of carrot, pineapple, and coconut with a tangy, spicy buttermilk glaze!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 193 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup vegetable oil
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 cup flaked coconut
• ¼ teaspoon ground allspice
• 1 cup sifted confectioners' sugar
• 1 tablespoon baking powder
• ½ cup buttermilk
• ⅔ cup white sugar
• 2 tablespoons buttermilk
• 1 (8 ounce) can crushed pineapple, with juice
• 3 carrots, grated

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.

Step 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.

Step 3

Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.

Step 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.