Best Cinnamon Carrot Muffins Recipes
CARROT CAKE MUFFINS WITH CINNAMON GLAZE
Tasty muffins with a tangy spicy glaze!
Provided by TPADULA
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
- In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
- Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
- In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 33.3 g, Cholesterol 15.8 mg, Fat 6 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 95.8 mg, Sugar 22.9 g
CINNAMON-CARROT MUFFINS
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line a standard muffin tin with paper cups.
- Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
- Spoon batter into cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition Facts : Calories 178 g, Cholesterol 36 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 146 g
CARROT CAKE MUFFINS WITH CINNAMON GLAZE
Yummy muffins that taste like carrot cake and are filled with pineapple and coconut. The glaze is tangy and goes great with these muffins! Recipe given by a friend. Next time I make them, I will try cutting down the sugar and using applesauce instead of the oil. Please let me know if you try them!
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Lightly grease 2 muffin pans, or use paper liners.
- In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut.
- In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened.
- Fill muffin cups 3/4 full.
- Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
- In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
Nutrition Facts : Calories 193.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 17.9, Sodium 99.4, Carbohydrate 32.9, Fiber 0.9, Sugar 22.8, Protein 2.2
CARROT AND CINNAMON MUFFINS
Make and share this Carrot and Cinnamon Muffins recipe from Food.com.
Provided by Miss-Shallow
Categories Lunch/Snacks
Time 1h5m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c - grease twelve cup capacity muffins holes.
- Chop carrot and grate.
- Sift flour into a bowl. Combine butter, egg and milk in a jug (heat butter
- first) mix well. Pour onto flour. Stir gently until almost combined.Fold in
- carrot and cinnamon, Spoon mixture into muffin holes.
- Bake for about 15 minutes or until a skewer inserted into the centre comes out clean.
Nutrition Facts : Calories 183.2, Fat 7.6, SaturatedFat 4.2, Cholesterol 34.7, Sodium 65.7, Carbohydrate 24.3, Fiber 1.4, Sugar 0.8, Protein 4.3
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