Description
Make delicious Hawaiian Pineapple Carrot Muffins. This recipe combines sweet pineapple and carrots in a moist muffin, topped with a cream cheese frosting.
Ingredients
- Granulated sugar: 1 cup
- Baking soda: 1/2 teaspoon
- All-purpose flour: 1 1/2 cups
- Salt: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Large eggs: 2
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 teaspoon
- Finely grated carrots: 1 cup
- Crushed pineapple, drained: 1/2 cup
- Chopped walnuts (optional): 1/2 cup
- Shredded coconut (optional): 1/2 cup
- Cream cheese, softened: 8 oz
- Powdered sugar: 1/2 cup
- Vanilla extract (for frosting): 1 teaspoon
- Pineapple chunks (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, mix the eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Fold in the grated carrots, drained crushed pineapple, walnuts, and coconut, if using.
- Spoon the batter evenly into the muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before frosting.
- For the frosting, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Spread the frosting over the cooled muffins and garnish with pineapple chunks, if desired.
Notes
- Adjust sugar to your preference.
- Ensure pineapple is well-drained.
- Cool muffins completely before frosting.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg