Carrot muffins with cinnamon glaze

    Carrot muffins with cinnamon glaze


    65 people made this

    About this recipe: If you like carrot cake, you will love these little carrot muffins. The cinnamon glaze is a must - super easy to make, so you won't regret it. This recipe makes a lot of muffins - nice for a cake sale or to bring to work.

    Serves: 24 

    • 280g plain flour
    • 1 tablespoon baking powder
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon salt
    • 220g dark brown soft sugar
    • 125g caster sugar
    • 100g desiccated coconut
    • 2 eggs
    • 120ml vegetable oil
    • 110ml buttermilk
    • 3 carrots, grated
    • 1 (227g) tin pineapple, drained and pureed
    • 1 tablespoon vanilla extract
    • Cinnamon glaze
    • 120g sifted icing sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons buttermilk

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease 2 muffin tins, or use paper cases.
    2. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in dark brown soft sugar, caster sugar and coconut. In a separate bowl, combine eggs, oil, 110ml buttermilk, carrots, pineapple and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix just until moistened (don't over mix). Fill muffin cases 3/4 full.
    3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
    4. In a small bowl, combine icing sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

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    Reviews (1)


    omg... made these yesterday and they are gorgeous.. my 22 month old son loves them... thanks soo much for sharing them - 05 Oct 2012

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