These ultra moist carrot cake muffins feature a fluffy, tender crumb with the perfect touch of warm spices.
Flour Brown sugar Cinnamon, nutmeg, cloves & allspice Salt Baking powder & soda Eggs Carrots Buttermilk Oil Crushed pineapple Shredded coconut Vanilla Cream cheese Powdered sugar Milk
In a large mixing bowl, stir together flour, dark brown sugar, spices, salt, baking soda and baking powder until well combined.
1
Whisk together eggs, carrots, buttermilk, vegetable oil, crushed pineapple, shredded coconut and vanilla extract until combined.
2
Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK.
3
Spoon the batter into baking liners so that it's three-fourths full. Bake in the oven until a toothpick comes out clean and top with cream cheese glaze after cooling.
4
These carrot cake muffins with cream cheese glaze are sure to add a delicious touch to your next brunch!