Frosted Hawaiian Harvest Muffins
Transport your taste buds to a tropical paradise with these irresistible Frosted Hawaiian Harvest Muffins. Bursting with island-inspired flavors, these moist and fluffy muffins combine the natural sweetness of crushed pineapple and ripe bananas with a hint of cinnamon for a warm spice twist. Shredded coconut adds texture, while optional chopped nuts offer a satisfying crunch. Topped with a luscious, tangy cream cheese frosting, these muffins deliver the perfect balance of fruity freshness and rich indulgence. Quick to prepare in just 15 minutes, they make an ideal treat for breakfast, brunch, or dessert. Perfect for gatherings or as a make-ahead snack, these tropical-inspired muffins will bring a taste of Hawaii to your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cups Crushed pineapple (with juice)
- 0.5 cups Mashed ripe banana
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cups Sweetened shredded coconut
- 0.5 cups Chopped walnuts or pecans (optional)
- 4 ounces Cream cheese, softened
- 2 tablespoons Unsalted butter, softened
- 1 cups Powdered sugar
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, ground cinnamon, and salt.
In a separate bowl, combine the crushed pineapple (including juice), mashed banana, vegetable oil, eggs, and vanilla extract. Mix well until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix.
Fold in the shredded coconut and chopped nuts, if using.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the muffins are cooling, prepare the frosting by beating together the softened cream cheese and butter using an electric mixer until smooth and creamy.
Gradually add powdered sugar and vanilla extract, then beat until light and fluffy.
Once the muffins have cooled completely, frost the tops generously with the cream cheese frosting.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your tropical treat!
Nutrition Facts
Calories |
4687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 560 mg | 186% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 615.4 g | 224% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 386.8 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 363 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1613 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
