Moist Carrot Cake Muffins (Print Version)
# Ingredients:
→ Muffins
01 -
2 1/4 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
2 teaspoons ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
1/4 teaspoon ground allspice
06 -
1/4 teaspoon salt
07 -
1 cup brown sugar
08 -
2/3 cup granulated sugar
09 -
1 cup unsweetened flaked coconut
10 -
2 eggs
11 -
1/2 cup vegetable oil
12 -
1/2 cup buttermilk
13 -
3 carrots, grated
14 -
1 (8-ounce) can crushed pineapple (with juice)
15 -
1 tablespoon vanilla extract
→ Glaze
16 -
1 cup powdered sugar, sifted
17 -
1 teaspoon ground cinnamon
18 -
2 tablespoons buttermilk
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line two muffin tins with cupcake liners and set aside.
02 -
In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Add the brown sugar, granulated sugar, and coconut. Mix to combine.
03 -
In a separate bowl, whisk together the eggs, oil, buttermilk, grated carrots, pineapple (with juice), and vanilla extract.
04 -
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir until just combined.
05 -
Fill each muffin liner about ¾ full with batter.
06 -
Bake for 22–24 minutes or until the tops spring back when lightly touched. Let muffins cool completely before glazing.
07 -
In a small bowl, whisk together powdered sugar, cinnamon, and buttermilk until smooth.
08 -
Drizzle the glaze over cooled muffins and allow it to set before serving.
# Notes:
01 -
Add chopped walnuts or pecans for extra crunch.
02 -
Use Greek yogurt instead of buttermilk for added protein.
03 -
Store in an airtight container for up to 3 days or freeze for longer freshness.