Tasty muffins with a tangy spicy glaze!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

193.4 calories; 2.2 g protein; 33.3 g carbohydrates; 15.8 mg cholesterol; 95.8 mg sodium. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
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! Read More
(52)

Most helpful critical review

Rating: 1 stars
02/07/2004
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. Read More
(44)
79 Ratings
  • 5 star values: 44
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
02/07/2004
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! Read More
(52)
Rating: 5 stars
02/07/2004
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! Read More
(52)
Rating: 1 stars
02/07/2004
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. Read More
(44)
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Rating: 5 stars
02/07/2004
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. Read More
(34)
Rating: 5 stars
03/05/2007
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. Read More
(17)
Rating: 4 stars
11/10/2011
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! Read More
(16)
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Rating: 5 stars
10/07/2007
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. Read More
(11)
Rating: 5 stars
02/07/2004
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. Read More
(11)
Rating: 5 stars
08/06/2008
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. Read More
(10)
Rating: 5 stars
10/16/2007
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!:-) Read More
(9)