Description

These moist and spiced carrot cake muffins are the perfect grab-and-go treat! Flavored with cinnamon, nutmeg, and allspice, and topped with a sweet buttermilk cinnamon glaze, they offer a delicious balance of warmth and sweetness. Whether you’re looking for healthy recipes, quick and easy desserts, or high-protein snacks, these muffins are a must-try!

Ingredients

Muffins:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
2/3 cup granulated sugar
1 cup unsweetened flaked coconut
2 eggs
1/2 cup vegetable oil
1/2 cup buttermilk
3 carrots, grated
1 (8-ounce) can crushed pineapple (with juice)
1 tablespoon vanilla extract

Glaze:

1 cup powdered sugar, sifted
1 teaspoon ground cinnamon
2 tablespoons buttermilk

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Instructions

Preheat oven to 375°F (190°C). Line two muffin tins with cupcake liners and set aside.
In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Add the brown sugar, granulated sugar, and coconut. Mix to combine.
In a separate bowl, whisk together the eggs, oil, buttermilk, grated carrots, pineapple (with juice), and vanilla extract.
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir until just combined.
Fill each muffin liner about ¾ full with batter.
Bake for 22–24 minutes or until the tops spring back when lightly touched. Let muffins cool completely before glazing.

For the glaze:
7. In a small bowl, whisk together powdered sugar, cinnamon, and buttermilk until smooth.
8. Drizzle over cooled muffins and allow to set before serving.

Notes

Add chopped walnuts or pecans for extra crunch.
Use Greek yogurt instead of buttermilk for added protein.

Store in an airtight container for up to 3 days or freeze for longer freshness.

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 20g
Sodium: 85mg
Fat: 9
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg