My recipe for Whole Wheat Carrot Muffins with Pineapple Glaze is nutritious enough for a quick addition to breakfast, but glazed enough for an afternoon sweet treat! As my first foray into whole wheat baking, I'm pleasantly surprised by how fluffy they are.
Spoon the batter evenly into muffin cups. Bake for 18-20 minutes until a toothpick inserted near the center comes out clean or internal temperature is 190° F. Cool in the pan for 5 minutes, then remove muffins and place on wire racks to cool completely.
Using a hand mixer, beat cream cheese, butter, brown sugar, and pineapple juice until smooth. Once muffins have cooled, dip the muffin tops in the glaze or spoon the glaze over the muffins.