Hawaiian Pineapple Carrot Muffins bring the tropical flavors of pineapple and coconut together with the earthy sweetness of carrots in a moist, tender muffin. These muffins are easy to make and perfect for breakfast, brunch, or as a snack. With a soft crumb and a hint of spice from cinnamon and nutmeg, the muffins are made even better with a tangy cream cheese frosting. Optional walnuts and shredded coconut add a delightful crunch, while the pineapple garnish gives them a beautiful finish that’s sure to impress!
INGREDIENTS- Granulated sugar: 1 cup, for sweetness
- Baking soda: 1/2 teaspoon, to help the muffins rise
- All-purpose flour: 1 1/2 cups, for the muffin base
- Salt: 1/2 teaspoon, to balance the flavors
- Ground cinnamon: 1/2 teaspoon, for warmth and spice
- Ground nutmeg: 1/4 teaspoon, for added flavor
- Large eggs: 2, to bind the ingredients
- Vegetable oil: 1/2 cup, for moisture
- Vanilla extract: 1 teaspoon, for flavor
- Finely grated carrots: 1 cup, for natural sweetness
- Crushed pineapple, drained: 1/2 cup, for tropical flavor
- Chopped walnuts (optional): 1/2 cup, for texture
- Shredded coconut (optional): 1/2 cup, for a tropical touch
- Cream cheese, softened: 8 oz, for the frosting
- Powdered sugar: 1/2 cup, to sweeten the frosting
- Vanilla extract (for frosting): 1 teaspoon, to flavor the frosting
- Pineapple chunks (for garnish): for decoration
- Step 1:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Step 2:
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
- Step 3:
- In a separate bowl, mix the eggs, vegetable oil, and vanilla extract until smooth.
- Step 4:
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Step 5:
- Fold in the grated carrots, drained crushed pineapple, walnuts, and coconut, if using.
- Step 6:
- Spoon the batter evenly into the muffin cups.
- Step 7:
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before frosting.
- Step 8:
- 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.
- These muffins are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving, or gently warm them in the microwave for a few seconds to enhance their flavor.
- Make sure to drain the pineapple well to avoid adding too much moisture to the batter.
- For a lighter texture, sift the dry ingredients before combining them with the wet mixture.
Tips from Well-Known Chefs
- Chef Alton Brown suggests adding a pinch of ginger to the batter for a subtle spicy note that complements the tropical flavors.
- Chef Giada De Laurentiis recommends topping each muffin with a whole pecan for an extra touch of crunch and elegance.