Hawaiian Pineapple Carrot Muffins
Ingredients
For the Muffins:
- 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)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks for garnish
Directions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Prepare the Dry Ingredients: 2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Prepare the Wet Ingredients: 3. In another bowl, beat the eggs, oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: 4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Add the Mix-Ins: 5. Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut until evenly distributed.
Fill the Muffin Cups: 6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the Muffins: 7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting: 9. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Frost the Muffins: 10. Once the muffins are completely cooled, frost them with the cream cheese frosting.
Garnish: 11. Garnish each muffin with a pineapple chunk on top of the frosting.
Serving: 12. Serve and enjoy!
Nutritional Information (per muffin):
- Calories: 280 kcal
- Servings: 12 muffins
Notes:
- Adjusting Sweetness: You can adjust the amount of sugar in the muffins to your taste preference.
- Optional Add-Ins: The walnuts and shredded coconut are optional, but they add a nice texture and flavor.
- Storing: Store the muffins in an airtight container in the refrigerator for up to 5 days