Carrot muffins with cinnamon glaze

    35 min

    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.

    69 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (64)


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


    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!  -  23 May 2003  (Review from Allrecipes US | Canada)


    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.  -  03 Jun 2003  (Review from Allrecipes US | Canada)