These Hawaiian Pineapple Carrot Muffins combine the tropical flavors of pineapple and coconut with the earthiness of carrots, resulting in a moist and flavorful treat. Topped with creamy cheese frosting and a pineapple chunk, they make a perfect breakfast or snack.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (adjust to taste)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks for garnish
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, beat the eggs, oil, and vanilla extract until smooth.
- Combine Ingredients: Stir the wet ingredients into the dry ingredients until just combined.
- Fold in Add-ins: Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare Frosting: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Frost Muffins: Frost the cooled muffins with the cream cheese frosting.
- Garnish: Garnish with pineapple chunks.
Helpful Tips:
- Draining Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- Room Temperature Ingredients: Ensure that the cream cheese is softened at room temperature for smooth frosting.
- Adjusting Sweetness: You can adjust the amount of sugar in the muffin batter to suit your taste preference.
Serving Suggestions:
- With Coffee or Tea: Enjoy these muffins with a hot cup of coffee or tea for a delightful breakfast.
- As a Snack: These muffins make a great snack or dessert, especially when you’re craving something sweet and fruity.
FAQs:
- Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice. - Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. - How should I store these muffins?
Store the muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Servings and Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: Approximately 280 kcal per muffin
- Servings: 12 muffins
Enjoy these tropical and delightful Hawaiian Pineapple Carrot Muffins!
Recipe Card
Hawaiian Pineapple Carrot Muffins
These Hawaiian Pineapple Carrot Muffins combine the tropical flavors of pineapple and coconut with the earthiness of carrots, resulting in a moist and flavorful treat. Topped with creamy cheese frosting and a pineapple chunk, they make a perfect breakfast or snack.
Ingredients
- – 1 1/2 cups all-purpose flour
- – 1 cup granulated sugar adjust to taste
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1/2 teaspoon ground cinnamon
- – 1/4 teaspoon ground nutmeg
- – 2 large eggs
- – 1/2 cup vegetable oil
- – 1 teaspoon vanilla extract
- – 1 cup finely grated carrots
- – 1/2 cup crushed pineapple drained
- – 1/2 cup chopped walnuts optional
- – 1/2 cup shredded coconut optional
- – 8 oz cream cheese softened
- – 1/2 cup powdered sugar
- – 1 teaspoon vanilla extract
- – Pineapple chunks for garnish
Instructions
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- **Mix Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- **Mix Wet Ingredients:** In another bowl, beat the eggs, oil, and vanilla extract until smooth.
- **Combine Ingredients:** Stir the wet ingredients into the dry ingredients until just combined.
- **Fold in Add-ins:** Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
- **Fill Muffin Cups:** Divide the batter evenly among the muffin cups.
- **Bake:** Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- **Prepare Frosting:** In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- **Frost Muffins:** Frost the cooled muffins with the cream cheese frosting.
- **Garnish:** Garnish with pineapple chunks.