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 Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Garnish:
Pineapple chunks
Directions:
Prepare the Muffins:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated carrots, crushed pineapple, chopped walnuts (if using), and shredded coconut (if using).
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue to beat until well combined and fluffy.
Frost the Muffins:
Once the muffins are completely cooled, frost each muffin with the cream cheese frosting.
Garnish with a small pineapple chunk on top of each muffin.
Serve:
Enjoy these delightful Hawaiian Pineapple Carrot Muffins with a tropical twist!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 280 kcal per serving | Servings: 12 muffins