Carrot Cake Muffins
35 mins prep45 mins cook
Eat cake for breakfast with these moist and fluffy carrot cake muffins! Each tender bite is jam packed with warm spices, juicy raisins, shredded coconut and carrots.
0 servings
What you need
Instructions
Preheat the oven to 425°F and grease 12 standard size muffin tins and line with cupcake liners. In a large bowl, combine the vegetable oil, brown sugar, eggs, greek yogurt, milk, vanilla extract, shredded carrots and shredded coconut. Whisk until combined. Add the flour, baking powder, salt, and cinnamon to the wet ingredients and whisk until just combined and no streaks of flour remain. Do not overmix the batter. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent. Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Make the glaze while the muffins bake. Combine all the ingredients for the icing in a bowl and mix together until smooth and creamy. Remove the muffins from the oven and let cool completely. Microwave the glaze for 30 seconds to thin it out and then spoon over each muffin. If desired, top with chopped walnuts! Enjoy!View original recipe