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:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Prepare Dry Ingredients:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients:
- Combine Wet Ingredients: In another bowl, beat the vegetable oil and eggs together until well combined.
- Add Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, and vanilla extract.
Combine Ingredients:
- 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:
- Prepare Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Add Topping (Optional):
- Prepare Topping: If desired, mix the granulated sugar and ground cinnamon together. Sprinkle this mixture over the tops of the muffins before baking.
Bake:
- Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- 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
- 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. - 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. - 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. - Can I use a different type of nut?
Yes, feel free to use your favorite nuts or omit them altogether. - How can I ensure my muffins are moist?
Avoid overmixing the batter and ensure you do not overbake them. - What if I don’t have muffin liners?
Lightly grease the muffin tin to prevent sticking. - Can I add more fruit to the muffins?
Yes, consider adding chopped dried fruit or more pineapple for added flavor. - How do I store leftover muffins?
Keep them in an airtight container at room temperature for up to 3 days. - Can I freeze these muffins?
Yes, freeze them in a single layer, then transfer to a zip-top bag or airtight container. - 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!
PrintHawaiian Pineapple Carrot Muffins
- 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