Carrot Cake Muffins with Cinnamon Glaze

Recipe View 5 mins Preheat oven to 375°F (190°C). Prepare muffin tins: Lightly grease 2 standard muffin pans or line with paper liners. (5 minutes)

Recipe View 5 mins In a large mixing bowl, whisk together flour, baking powder, 2 teaspoons cinnamon, nutmeg, allspice, and salt. Stir in brown sugar, granulated sugar, and coconut until well combined. (5 minutes)

Recipe View 3 mins In a separate bowl, whisk together eggs, oil, 1/2 cup buttermilk, grated carrots, crushed pineapple (with juice), and vanilla extract. (3 minutes)

Recipe View 2 mins Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just moistened. Be careful not to overmix. (2 minutes)

Recipe View 3 mins Fill each muffin cup approximately 3/4 full. (3 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean, and the tops spring back lightly when touched. (25 minutes)

Recipe View 10 mins Remove muffins from the oven and let them cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View 5 mins Prepare the Cinnamon Glaze: In a small bowl, whisk together confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons of buttermilk. Add additional buttermilk, 1 tablespoon at a time, until desired consistency is reached. The glaze should be smooth and easily drizzled. (5 minutes)

Recipe View 5 mins Once the muffins are completely cooled, drizzle generously with the cinnamon glaze. Allow the glaze to set before serving. (5 minutes)