Carrot Cake Muffins With Cream Cheese Glaze

🧂 Ingredients

• 1 ¾ cups all-purpose flour

  spooned and leveled
• ¾ cup dark brown sugar

  packed
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

  preferably freshly grated
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs

  room temperature
• 1 cup freshly grated carrots

  about 3 whole carrots (see note)
• ½ cup buttermilk

  shaken before measuring
• ½ cup vegetable oil
• ½ cup crushed pineapple

  well drained
• ½ cup shredded coconut
• 2 teaspoons vanilla extract or paste
• 4 ounces cream cheese

  softened
• 2 ½ cups powdered sugar
• 2-4 tablespoons milk

Instructions

• 1 Heat oven to 425 degrees and place baking liners in a muffin tray. Set aside.
• 2 In a large mixing bowl, stir together flour, dark brown sugar, cinnamon, nutmeg,
  cloves, allspice, salt, baking soda and baking powder until well combined. Some
  lumps will be unavoidable, but try to break up any big brown sugar lumps. 
• 3 In a separate large mixing bowl, whisk together eggs, carrots, buttermilk,
  vegetable oil, crushed pineapple, shredded coconut and vanilla extract until
  combined.
• 4 Pour the wet ingredients over the dry ingredients and fold just until combined.
  Do not overmix. Leaving some lumps is OK. The batter won't be perfectly smooth.
• 5 Spoon the batter into baking liners so that it's three-fourths full. Place in
  the 425-degree oven. Keeping the oven closed, immediately turn oven temperature
  to 350 degrees. Bake until a toothpick comes out clean, about 20 minutes. Remove
  from oven.
• 6 As soon as they're cool enough to handle, remove from the muffin pan and place
  on a wire rack to cool. Once cool, drizzle with cream cheese glaze. See below
  for the cream cheese glaze recipe. Enjoy!
• 7 In a large mixing bowl, beat the softened cream cheese until light and fluffy.
• 8 Add about ½ cup powdered sugar and beat until combined. Repeat until you use all
  the powdered sugar, scraping down the side of the bowl as necessary.
• 9 Add the vanilla extract and 2 tablespoons of milk and beat until combined. If
  you need to thin it out, add the remaining 2 tablespoons of milk. Either pour in
  a squeeze bottle to drizzle on the cake or do so directly.

Nutrition Info