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Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Prepare Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using an electric mixer on medium speed for about 3 minutes.
4. Add Eggs and Vanilla:
- Add the eggs to the creamed butter and sugar, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Sour Cream:
- Mix in the sour cream until well combined. The sour cream adds moisture and a subtle tang to the muffins.
6. Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense muffins.
7. Fold in Carrots, Pineapple, and Nuts:
- Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using). The carrots and pineapple provide sweetness and moisture, while nuts add a delightful crunch.
8. Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. An ice cream scoop works well for even distribution.
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