Honey Glazed Carrot Muffins
Your going to love these incredible moist, tender, carrot muffins. The recipe yields 12 regular muffins or 6 jumbo muffins.
There’s a cup of grated carrots in the batter along with a touch of cinnamon. The honey glaze…(oh the honey glaze)… is made with honey, butter and orange zest.
After the muffins are baked and cooled to warm, the muffin tops are dipped into the the glaze. Warm, tender carrot muffins dripping in honey glaze. How’s that for a mental image!
What a wonderful treat for breakfast or house guests. Load up on carrots Kids, Honey Glazed Carrot Muffins will be made and enjoyed often, ENJOY!
- 2 cups flour
- 1/2 cup sugar
- 1 cup shredded carrots
- 2 Teaspoons baking powder
- 1 Teaspoon salt
- 1 stick butter, melted
- 3/4 cup milk
- 2 eggs, beaten slightly
- 1/2 Teaspoon cinnamon
- 1 Teaspoon vanilla
- Honey Glaze Topping
- 1 Teaspoon orange zest
- 1/4 cup honey
- 2 Tablespoons butter
- Preheat oven to 350 degrees. Fill a cupcake pan with paper liners or grease the pan if not using liners.
- In a large bowl combine the cinnamon, flour, sugar, baking powder, salt and carrots. Stir to combine. Add the melted butter, milk, eggs and vanilla to the bowl. Stir the ingredients together until just moistened. Spoon batter into muffin liners until3/4 full. Bake 22 - 26 minutes or until a toothpick inserted comes out clean. Remove from oven to a cooling rack. Cool to warm. Dip the muffin tops in the Honey Glaze.
- In a small saucepan, combine the honey, butter and orange zest. Cook on low heat, whisking until butter has melted and ingredients are well combined. Dip the warm muffin tops in the glaze.
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