Pin
These carrot cake muffins turn everyday breakfasts into little moments of happiness. The mix of cozy spices, juicy carrots, and tangy pineapple makes a treat that's comfy yet fancy enough for any time you need something special.
I whipped up these muffins while looking for a better-for-you version of our family's beloved carrot cake. They've now turned into our weekly Sunday tradition, with my kids hanging around the oven watching the timer tick down.
Ingredients
- All-purpose flour: Gives the right backbone while keeping everything soft
- Brown sugar: Brings richness with its caramel-like taste
- Coconut flakes: Add a hint of island flavor and wonderful chewiness
- Fresh carrots: The main player, giving moisture and natural sweetness
- Crushed pineapple: Boosts juiciness and adds bright flavor touches
- Buttermilk: Makes everything tender with a slight zip that cuts the sweetness
- Cinnamon, nutmeg, and allspice: Build that classic carrot cake taste we all love
- Vanilla extract: Makes all other flavors pop
Step-by-Step Instructions
- Prepare Your Workspace:
- Start by warming your oven to 375°F and putting liners in your muffin tins. We use this slightly hotter temp to help get those pretty rounded muffin tops.
- Mix Dry Ingredients:
- Stir together flour, baking powder, spices, sugars, and coconut really well. Mixing these parts ensures the rising agents and spices spread evenly so every bite tastes great.
- Prepare Wet Ingredients:
- Beat eggs, oil, buttermilk, carrots, pineapple, and vanilla until they're nicely mixed. Try to use freshly grated carrots for extra moisture and don't drain that pineapple juice, it adds wonderful sweetness.
- Combine Batters Gently:
- Make a hole in the middle of your dry mix before pouring in the wet stuff. Fold everything together just until it's mixed. Stirring too much will make tough muffins nobody wants.
- Fill And Bake:
- Scoop batter into your muffin cups, filling each about three-quarters full. This gives them room to rise while still making nice big muffins.
- Create The Glaze:
- Mix powdered sugar, cinnamon, and buttermilk until smooth and runny. It should be thick enough to stick to a spoon but runny enough to drizzle easily.
Pin
The crushed pineapple is my hidden gem in this mix. I found its magic after trying several batches, and it changed these from good to amazing muffins. Pineapple has natural enzymes that break down proteins, making an incredibly soft texture that stays moist for days.
Storage and Freezing
These yummy muffins stay fresh in a sealed container at room temperature for about 3 days. If you want to keep them longer, freeze them without glaze by wrapping each one in plastic and putting them in a freezer bag. When you're ready to eat them, let them thaw on the counter and add fresh glaze. They'll still taste surprisingly good even after being frozen.
Smart Substitutions
For a more nutritious version, swap half the white flour for whole wheat flour. All the moisture from the carrots and other stuff will keep them from getting dry. You can use melted coconut oil instead of veggie oil to boost the coconut taste. If you can't do dairy, mix coconut milk with a teaspoon of vinegar instead of buttermilk.
Make Ahead Tips
You can mix up the batter the evening before and stick it in the fridge. Just scoop and bake in the morning for hot muffins without getting up early. Or bake them without glaze, freeze them, then thaw and add glaze right before serving to get that just-baked taste without all the work.
Pin
FAQs About the Recipe
- → Can I swap out the buttermilk in this recipe?
Sure thing! Try using Greek yogurt instead or mix regular milk with a splash of lemon juice or vinegar to make your own buttermilk substitute.
- → Can I make these muffins gluten-free?
You bet! Just swap the regular flour with your favorite gluten-free baking mix that works well for muffins.
- → How do I keep these muffins fresh?
Pop them in a sealed container at room temp for up to 3 days. If you want them to last longer, freeze them and just grab one whenever you're craving something sweet.
- → What can I throw in for more crunch?
Toss in some chopped walnuts, pecans, or plump raisins to give your muffins more bite and extra flavor.
- → Is the glaze really needed?
The muffins taste great plain, but that sweet cinnamon glaze on top really makes the flavors pop and takes them to another level.