Description
Delight in these Hawaiian Pineapple Carrot Muffins that combine the natural sweetness of pineapple and carrots with warm spices and a hint of coconut. Perfectly moist and flavorful, these muffins make a delicious breakfast option or a wholesome snack any time of day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, well-drained
- 1/3 cup shredded sweetened coconut
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined, ensuring an even distribution of spices and leavening agents.
- Combine wet ingredients: In a large bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogenous.
- Add mix-ins: Stir the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using) into the wet mixture, folding gently to incorporate evenly without overmixing.
- Combine wet and dry components: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to maintain the muffins’ tender texture.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake muffins: Place the muffin tin in the oven and bake for 18–22 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the muffins are ready.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- These muffins are super moist and ideal for breakfast or snacks.
- For a healthier version, substitute half of the vegetable oil with applesauce.
- You can use whole wheat flour instead of all-purpose flour for added fiber.
- Store muffins in an airtight container for up to 3 days.
- Freeze muffins to extend their shelf life for longer storage.
