Get ready to be whisked away to a tropical paradise with these Tropical Sunrise Muffins. Bursting with fruity goodness and warm spices, they’re the perfect morning treat to brighten up your day.
The base of our muffins starts with all-purpose flour, which provides structure. Granulated sugar sweetens the deal without overpowering the natural fruit flavors. A touch of baking soda helps these muffins rise to fluffy perfection. Salt enhances the flavors, while ground cinnamon and nutmeg add warmth. Unsweetened shredded coconut gives a subtle tropical flair, and chopped walnuts provide a satisfying crunch.
For the wet ingredients, we have large eggs to bind everything together, and vegetable oil for moisture. A splash of vanilla extract rounds out the flavors. Then, the stars of the show: crushed pineapple for juiciness, grated carrot for natural sweetness, and diced mango for that tropical zing.
These muffins are lovely on their own, but try serving them with a dollop of Greek yogurt and a drizzle of honey for a more decadent breakfast. They pair wonderfully with a light, fruity tea or a chilled glass of mango juice to enhance the tropical vibes.
To kick things off, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This will keep your muffins from sticking and make clean-up a breeze. In a large bowl, mix together your dry ingredients: flour, sugar, baking soda, salt, cinnamon, nutmeg, shredded coconut, and chopped walnuts. Give it a good stir to ensure everything is evenly combined.
Next, in a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until they’re nicely blended. Pour this wet mixture into the bowl with the dry ingredients. Stir gently until just combined — overmixing can make muffins tough, so keep it light and easy.
Now, fold in the crushed pineapple, grated carrot, and diced mango. You want to distribute these goodies evenly without squashing the fruit too much. Divide the batter evenly among the muffin cups, filling each about three-quarters full. This will give them room to rise beautifully.
Pop them into your preheated oven and let them bake for 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean, indicating they’re fully baked through. Allow them to cool in the pan for about 5 minutes before transferring them to a wire rack. This brief rest helps them set up nicely without drying out.
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