Hawaiian Pineapple Carrot Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1 teaspoon vanilla extract

→ Mix-Ins

10 - 1 cup finely grated carrots
11 - 1/2 cup crushed pineapple, drained
12 - 1/2 cup chopped walnuts (optional)
13 - 1/2 cup shredded coconut (optional)

→ Cream Cheese Frosting

14 - 225g cream cheese, softened
15 - 1/2 cup powdered sugar
16 - 1 teaspoon vanilla extract
17 - Fresh pineapple chunks for garnish

# Instructions:

01 - Preheat oven to 175°C (350°F). Line a standard 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
03 - In a separate bowl, beat eggs, oil, and vanilla extract until smooth and fully incorporated.
04 - Gradually add wet ingredients to dry ingredients, stirring just until combined. Do not overmix.
05 - Gently fold in grated carrots, drained crushed pineapple, walnuts, and coconut until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 20-25 minutes or until a toothpick inserted into center comes out clean. Transfer to a wire rack and cool completely.
08 - Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes.
09 - Once muffins are completely cooled, spread or pipe cream cheese frosting on top of each muffin.
10 - Top each frosted muffin with a small chunk of fresh pineapple before serving.

# Notes:

01 - These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
02 - For best texture, bring refrigerated muffins to room temperature before serving.

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