Pineapple Carrot Muffins (Print Version)
# Ingredients:
01 -
Granulated sugar: 1 cup.
02 -
Baking soda: 1/2 teaspoon.
03 -
All-purpose flour: 1 1/2 cups.
04 -
Salt: 1/2 teaspoon.
05 -
Ground cinnamon: 1/2 teaspoon.
06 -
Ground nutmeg: 1/4 teaspoon.
07 -
Large eggs: 2.
08 -
Vegetable oil: 1/2 cup.
09 -
Vanilla extract: 1 teaspoon.
10 -
Finely grated carrots: 1 cup.
11 -
Crushed pineapple, drained: 1/2 cup.
12 -
Chopped walnuts (optional): 1/2 cup.
13 -
Shredded coconut (optional): 1/2 cup.
14 -
Cream cheese, softened: 8 oz.
15 -
Powdered sugar: 1/2 cup.
16 -
Vanilla extract (for frosting): 1 teaspoon.
17 -
Pineapple chunks (for garnish).
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
03 -
In a separate bowl, mix the eggs, vegetable oil, and vanilla extract until smooth.
04 -
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
05 -
Fold in the grated carrots, drained crushed pineapple, walnuts, and coconut, if using.
06 -
Spoon the batter evenly into the muffin cups.
07 -
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before frosting.
08 -
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:
01 -
These Hawaiian Pineapple Carrot Muffins are a tropical delight, combining the flavors of pineapple, coconut, and carrots for a moist, flavorful treat. Perfect for breakfast or a snack!.