Yummy muffins that taste like carrot cake and are filled with pineapple and coconut. The glaze is tangy and goes great with these muffins! Recipe given by a friend. Next time I make them, I will try cutting down the sugar and using applesauce instead of the oil. Please let me know if you try them!
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Carrot Cake Muffins With Cinnamon Glaze. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Carrot Cake Muffins With Cinnamon Glaze in your home. Then, follow these steps below to serve Carrot Cake Muffins With Cinnamon Glaze for your family or friends.
2 1/4 all-purpose flour
1 baking powder
2 ground cinnamon
1/2 ground nutmeg
1/4 ground allspice
1 brown sugar
2/3 white sugar
1 flaked coconut
3 vanilla extract
1 confectioners' sugar
1 ground cinnamon
If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Carrot Cake Muffins With Cinnamon Glaze in your home by yourself.
Preheat oven to 350°F Lightly grease 2 muffin pans, or use paper liners.
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.
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