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
