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.
Yield: 12
Materials
- - 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.