I recently returned from a trip to the Hawaiian island of Kauai and was so inspired by the tropical flavors I experienced there, that I created these Carrot Pineapple Muffins that are topped with macadamia nuts and a pineapple glaze.
Carrot Pineapple Muffins
This trip however, wasn’t just about food, it was really so much more. Kauai is an island that speaks to my soul. Of all the Hawaiian islands I’ve been to, Kauai is the least populated and most underdeveloped. You immediately become very aware of the clouds that billow and hang heavy over the green and lush mountainsides. The island seems almost prehistoric. It was peaceful and welcoming.
But, you know I’m all about the food, so… You can find a McDonald’s or a Subway if you really try, but what you WILL find lining all the roads and small towns of this paradise, are these very cool family owned business that may not be much more than a trailer or a wooden shack and they sell the most amazing local food. The entire time we were there, we never had a bad meal. I was in awe of the amazing array of fresh fish, homemade poke, and locally grown fruits and vegetables. One of my prized acquisitions was the Hawaiian Red Salt from the Red Salt Restaurant in The Koa Kea Hotel. (http://www.koakea.com). I use it on everything, as well as the Kauai Pie Coffee from Lapperts. (https://www.lappertshawaii.com) It’s flavored with coconut, chocolate and macadamia and I can’t wait to get up every morning to drink it. Heaven!
Carrot Pineapple Muffins
Carrot Pineapple Muffins
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (8 ounces) sour cream
- 4 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup (2 medium) carrots, grated on the small size grate
- 1 – 8 ounce can crushed pineapple
- 3 tablespoons macadamia nuts toasted, small chop (optional)
- 1/3 cup powdered sugar
- 2 tablespoons pineapple juice (reserved from can of crushed pineapple)
Directions
- Preheat oven to 375 degrees F. Line a 12 cup muffin tin with cupcake liners.
- Whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt in a large bowl until all the ingredients are incorporated.
- In a small bowl, whisk together the sour cream and butter until smooth. Whisk in the eggs until well combined.
- Make a well in the center of the dry ingredient bowl, and with a rubber spatula mix in the sour cream mixture until well incorporated and no dry spots remain. Gently fold in the carrots. Using a strainer over a small bowl, dump the pineapple from the can into the strainer and drain out the pineapple juice.
- Reserve 3 tablespoons of juice for the icing drizzle and pour the remaining juice and pineapple into the bowl you were straining over. Gently fold the crushed pineapple into the batter.
- Spoon the batter into the cupcake liners filling them to the top and sprinkle the macadamia nuts over the top of the batter.
- Bake in the lower third of the oven at 375 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
Makes 12 medium size muffins
Carrot Pineapple Muffins
Recipe: Easy
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