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Pineapple Carrot Muffins Recipe – Tropical Delight Recipe

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4.4 from 304 reviews

These Pineapple Carrot Muffins offer a tropical twist on the classic carrot muffin with the addition of crushed pineapple, shredded coconut, and a smooth cream cheese frosting. Moist and flavorful, they’re perfect for breakfast, brunch, or a delightful snack.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Main Add-ins

  • 1 cup finely grated carrots
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup shredded coconut (optional)

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Pineapple chunks for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, beat the large eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Wet & Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which could make muffins tough.
  5. Add Carrots, Pineapple & Extras: Fold in the finely grated carrots, well-drained crushed pineapple, shredded coconut, and chopped walnuts if using, ensuring all are evenly distributed in the batter.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.
  7. Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  8. Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, perfect for frosting.
  10. Frost and Garnish: Frost the cooled muffins with the cream cheese frosting and garnish each with a pineapple chunk for a decorative and tasty touch.

Notes

  • Ensure the crushed pineapple is well drained to prevent excess moisture in the batter.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Optional ingredients like walnuts and shredded coconut add texture but can be omitted for nut-free or simpler muffins.
  • For best results, frost the muffins only after they have completely cooled to prevent melting.
  • Store frosted muffins in an airtight container in the refrigerator for up to 3 days.

Keywords: pineapple carrot muffins, tropical muffins, cream cheese frosting, breakfast muffins, easy muffin recipe

Find it online: https://yumwithmia.com/pineapple-carrot-muffins-recipe-tropical-delight-recipe/