Hawaiian Pineapple Carrot Muffins

These Hawaiian Pineapple Carrot Muffins are a delicious fusion of tropical pineapple and sweet, spiced carrots. With their moist texture and burst of flavor, they’re perfect for breakfast or a snack!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 teaspoon vanilla extract

For the Topping (Optional):

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

Preheat Oven:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

Prepare Dry Ingredients:

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix Wet Ingredients:

  1. Combine Wet Ingredients: In another bowl, beat the vegetable oil and eggs together until well combined.
  2. Add Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, and vanilla extract.

Combine Ingredients:

  1. Mix Batter: Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the chopped walnuts or pecans.

Fill Muffin Cups:

  1. Prepare Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Add Topping (Optional):

  1. Prepare Topping: If desired, mix the granulated sugar and ground cinnamon together. Sprinkle this mixture over the tops of the muffins before baking.

Bake:

  1. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

  1. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Add Extra Sweetness: For extra sweetness, you can add a small amount of pineapple juice to the batter or drizzle with a simple glaze.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

10 FAQs

  1. Can I use fresh pineapple instead of crushed pineapple?
    Yes, but you will need to finely chop and drain it well to avoid excess moisture.
  2. Can I use whole wheat flour?
    Yes, but it may result in a denser muffin. You might want to add a little extra baking powder.
  3. How can I make these muffins dairy-free?
    Substitute the vegetable oil for a dairy-free alternative and use a non-dairy milk if needed.
  4. Can I use a different type of nut?
    Yes, feel free to use your favorite nuts or omit them altogether.
  5. How can I ensure my muffins are moist?
    Avoid overmixing the batter and ensure you do not overbake them.
  6. What if I don’t have muffin liners?
    Lightly grease the muffin tin to prevent sticking.
  7. Can I add more fruit to the muffins?
    Yes, consider adding chopped dried fruit or more pineapple for added flavor.
  8. How do I store leftover muffins?
    Keep them in an airtight container at room temperature for up to 3 days.
  9. Can I freeze these muffins?
    Yes, freeze them in a single layer, then transfer to a zip-top bag or airtight container.
  10. What’s the best way to reheat frozen muffins?
    Reheat in a toaster oven or microwave until warmed through.

Conclusion

These Hawaiian Pineapple Carrot Muffins are a tropical twist on a classic treat, blending the sweetness of pineapple with the spiciness of carrots. With their moist texture and optional cinnamon sugar topping, they make a delightful addition to any breakfast or snack time!

Print
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Hawaiian Pineapple Carrot Muffins


  • Author: Lina Judi
  • Total Time: 40 minutes

Description

These Hawaiian Pineapple Carrot Muffins are a delightful blend of tropical pineapple and sweet, spiced carrots. Perfect for breakfast or a snack, they offer a moist texture and a burst of flavor with every bite.


Ingredients

Scale

For the Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 teaspoon vanilla extract

For the Topping (Optional):

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  • Prepare Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix Wet Ingredients:
    • In another bowl, beat the vegetable oil and eggs together until well combined.
    • Stir in the grated carrots, crushed pineapple, and vanilla extract.
  • Combine Ingredients:
    • Add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the chopped walnuts or pecans.
  • Fill Muffin Cups:
    • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Add Topping (Optional):
    • If desired, mix the granulated sugar and ground cinnamon together. Sprinkle this mixture over the tops of the muffins before baking.
  • Bake:
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool:
    • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra sweetness, you can add a small amount of pineapple juice to the batter or drizzle with a simple glaze.
  • These muffins can be stored in an airtight container for up to a week or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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