Hawaiian Pineapple Carrot Muffins bring the flavors of the tropics to your kitchen with a combination of pineapple, coconut, and carrots. These muffins are moist and packed with flavor, perfect for breakfast or a mid-day snack. The sweetness of the pineapple complements the earthy carrots, while the optional walnuts and coconut add texture and richness. Topped with a tangy cream cheese frosting and garnished with pineapple chunks, these muffins are a delightful tropical treat for any occasion.
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
INSTRUCTIONS
- 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.
Serving and Storage Tips
- 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.
Helpful Notes
- 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.
Summary
Hawaiian Pineapple Carrot Muffins combine the tropical flavors of pineapple and coconut with the nutritious goodness of carrots. The muffins are moist and flavorful, with a hint of spice from cinnamon and nutmeg. Optional walnuts and shredded coconut add texture, while the cream cheese frosting brings a tangy finish. Perfectly topped with pineapple chunks for a tropical garnish, these muffins make a great snack or breakfast treat!