Juicy Carrot Muffins (Printable Version)
Juicy carrot treats with sweet cinnamon topping.
# What You'll Need:
→ Muffins
01 -
2 1/4 cups plain flour
02 -
1 tablespoon baking powder
03 -
2 teaspoons cinnamon powder
04 -
1/4 teaspoon nutmeg powder
05 -
1/4 teaspoon allspice powder
06 -
1/4 teaspoon salt
07 -
1 cup packed brown sugar
08 -
2/3 cup white sugar
09 -
1 cup unsweetened coconut flakes
10 -
2 eggs
11 -
1/2 cup cooking oil
12 -
1/2 cup buttermilk
13 -
3 grated carrots
14 -
1 (8-ounce) tin crushed pineapple with juice
15 -
1 tablespoon vanilla extract
→ Glaze
16 -
1 cup sifted powdered sugar
17 -
1 teaspoon cinnamon powder
18 -
2 tablespoons buttermilk
# Step-by-Step Guide:
01 -
Heat your oven to 375°F (190°C). Put paper liners in two muffin tins and leave them aside.
02 -
Throw the flour, baking powder, cinnamon, nutmeg, allspice, and salt in a big bowl. Toss in brown sugar, white sugar, and coconut flakes. Stir everything together.
03 -
In another bowl, beat eggs, oil, buttermilk, shredded carrots, pineapple with its juice, and vanilla until well combined.
04 -
Create a hole in the middle of your dry mix and pour in all the wet ingredients. Mix just until everything comes together.
05 -
Scoop the mixture into each paper liner until they're about three-quarters full.
06 -
Pop them in the oven for 22-24 minutes. They're done when you touch the tops and they bounce back. Let them cool completely before adding glaze.
07 -
Mix powdered sugar, cinnamon, and buttermilk in a small bowl until it's nice and smooth.
08 -
Pour the glaze over the cooled muffins and wait for it to harden before eating.
# Additional Notes:
01 -
Throw in some chopped walnuts or pecans if you want a bit of crunch.
02 -
Swap buttermilk for Greek yogurt to bump up the protein.
03 -
Keep them fresh in a sealed container for 3 days or freeze them to enjoy later.