Carrot Cake Muffins with cream cheese glaze

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.


Whisk together eggs, carrots, buttermilk, vegetable oil, crushed pineapple, shredded coconut and vanilla extract until combined.


Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK.


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.


These carrot cake muffins with cream cheese glaze are sure to add a delicious touch to your next brunch!

Readers love it!

These carrot cake muffins are SO yummy! They are perfectly spiced and have the best flavor. Delish!


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