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  • Author: Sheryl Aronow
  • Yield: 12 muffins 1x


  • 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
  • 18 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)


  1. Preheat oven to 375 degrees F. Line a 12 cup muffin tin with cupcake liners.
  2. Whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt in a large bowl until all the ingredients are incorporated.
  3. In a small bowl, whisk together the sour cream and butter until smooth. Whisk in the eggs until well combined.
  4. 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.
  5. 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.
  6. Spoon the batter into the cupcake liners filling them to the top and sprinkle the macadamia nuts over the top of the batter.
  7. 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.
  • Category: Breakfast
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