Description
Delicious muffins that combine the sweetness of pineapple and the earthiness of carrots, topped with a creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 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)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, oil, and vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the cooled muffins with the cream cheese frosting.
- Top with pineapple chunks for an extra tropical touch. Enjoy!
Notes
Make sure to drain the crushed pineapple well to prevent soggy muffins. For added texture, try mixing in additional nuts or coconut.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: muffins, pineapple, carrot, breakfast, tropical, dessert