Pineapple and Carrot Surprise Muffins

Health score
3%
Pineapple and Carrot Surprise Muffins
60 min.
12
264kcal

Suggestions


Welcome to a delightful culinary adventure with our Pineapple and Carrot Surprise Muffins! These scrumptious muffins are the perfect way to brighten your morning or add a touch of sweetness to your brunch table. Bursting with the tropical flavor of crushed pineapple and the wholesome goodness of shredded carrots, each bite is a delightful surprise that will leave your taste buds dancing.

Imagine the aroma of freshly baked muffins wafting through your kitchen, inviting everyone to gather around. The combination of warm spices and the rich, creamy filling creates a comforting treat that is both satisfying and indulgent. With a golden-brown exterior and a soft, moist interior, these muffins are not just a feast for the palate but also a visual delight.

Whether you’re enjoying them with a cup of coffee in the morning or serving them at a weekend brunch, these muffins are sure to impress. They are easy to make and can be prepared in just 60 minutes, making them a fantastic option for busy mornings or spontaneous gatherings. Plus, with 12 servings, there’s plenty to share—or to keep all to yourself!

So, roll up your sleeves and get ready to bake a batch of Pineapple and Carrot Surprise Muffins that will bring joy to your table and smiles to your loved ones. Let’s dive into this delicious recipe and create something truly special!

Ingredients

  • cups flour all-purpose
  • 0.8 cup brown sugar packed
  • teaspoon pumpkin pie spice 
  • 0.5 cup butter melted
  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 0.5 teaspoon salt 
  •  eggs beaten
  • cup carrots shredded ()
  • oz pineapple rings crushed undrained canned
  • oz cream cheese softened
  • 0.3 cup granulated sugar 
  • 0.5 teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
  2. Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
  3. In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
  4. Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation.
  5. Sprinkle reserved crumb mixture over batter and filling.
  6. Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack.
  7. Serve warm or cooled. Store covered in refrigerator.

Nutrition Facts

Calories264kcal
Protein5.71%
Fat37.11%
Carbs57.18%

Properties

Glycemic Index
25.91
Glycemic Load
14.94
Inflammation Score
-8
Nutrition Score
7.1160869391068%

Flavonoids

Luteolin
0.01mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:264.36kcal
13.22%
Fat:11.03g
16.98%
Saturated Fat:3.29g
20.56%
Carbohydrates:38.26g
12.75%
Net Carbohydrates:37.13g
13.5%
Sugar:21.08g
23.42%
Cholesterol:34.44mg
11.48%
Sodium:357.25mg
15.53%
Alcohol:0.06g
100%
Alcohol %:0.08%
100%
Protein:3.82g
7.64%
Vitamin A:2264.97IU
45.3%
Selenium:10.22µg
14.6%
Vitamin B1:0.2mg
13.04%
Folate:45.45µg
11.36%
Vitamin B2:0.17mg
9.86%
Manganese:0.2mg
9.81%
Iron:1.36mg
7.54%
Vitamin B3:1.42mg
7.11%
Phosphorus:59.9mg
5.99%
Calcium:55.74mg
5.57%
Fiber:1.13g
4.53%
Potassium:123.12mg
3.52%
Copper:0.07mg
3.47%
Vitamin E:0.52mg
3.47%
Vitamin B6:0.06mg
3.08%
Magnesium:12.08mg
3.02%
Vitamin C:2.46mg
2.99%
Vitamin B5:0.3mg
2.99%
Zinc:0.33mg
2.2%
Vitamin K:1.82µg
1.73%
Vitamin B12:0.09µg
1.51%