Description
Delight in these moist and flavorful Hawaiian Pineapple Carrot Muffins, perfectly spiced with cinnamon and nutmeg, and studded with grated carrots, crushed pineapple, walnuts, and shredded coconut. Topped with a luscious cream cheese frosting and fresh pineapple chunks, these muffins are a tropical treat for breakfast, brunch, or a snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Pineapple chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
- Combine Mixtures: Slowly stir the wet ingredients into the dry ingredients, mixing just until everything is combined to avoid overmixing.
- Add Extras: Gently fold in the grated carrots, drained crushed pineapple, chopped walnuts, and shredded coconut if using, ensuring an even distribution throughout the batter.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the muffins to cool completely.
- Prepare Frosting: While muffins cool, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until the frosting is smooth and creamy.
- Frost Muffins: Once the muffins are fully cooled, frost each muffin generously with the cream cheese frosting.
- Garnish: Decorate the frosted muffins with fresh pineapple chunks to add a vibrant tropical touch before serving.
Notes
- For a nut-free version, omit the walnuts.
- Be sure to drain the crushed pineapple thoroughly to prevent excess moisture in the batter.
- Shredded coconut and walnuts add texture and flavor but can be left out if preferred.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, frost the muffins only after they have completely cooled to avoid melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Hawaiian, American
