Carrot Pineapple Muffins

Start your day with these soft and fluffy Carrot Pineapple Muffins! Made with crushed pineapple and freshly grated carrots, they are perfectly moist with just the right amount of sweetness. They are great for breakfast or a snack, and are the perfect muffin any time of year.

Love muffins? You will love these Apple Cinnamon Muffins or these Blueberry Muffins.

I am not a stranger to carrots in muffins. I love these Carrot Muffins, or these Morning Glory Muffins, that are filled with carrots plus all kinds of other goodies.

These Carrot Pineapple Muffins are also definitely a favorite. The carrots and the pineapple both bring in not only flavor, but keep the muffins super moist. These muffins are not overly sweet, which I really love. They taste like breakfast, instead of tasting like a cupcake for breakfast.

This is the perfect way to start you day!

Ingredients

• Flour: I just use all-purpose flour.
• Baking Powder & Baking Soda: I like the combination of baking powder and baking soda to give these muffins the perfect lift and texture.
• Cinnamon: A little bit of cinnamon brings in some warmth and flavor.
• Salt: Salt will balance the flavors, and is also important for texture.
• Pineapple: You want to use crushed pineapple in juice. You will use the juice – do not drain!
• Sugar: You need brown sugar. I use light brown sugar.
• Oil: You can use any neutral oil here. I used avocado oil, but vegetable oil or canola oil would also work.
• Milk: You just need a little bit of milk, so use whatever you have on hand.
• Vanilla: This is just for flavor.
• Eggs: Use room temperature eggs for the best results. I always use large eggs.
• Carrots: I just do a regular grate on the carrot. If you want to carrots to be more hidden, you can do a fine grate.

How to Make Carrot Pineapple Muffins

STEP 1: Whisk the dry ingredients together in a bowl. This is the flour, baking powder, cinnamon, baking soda, and salt.

STEP 2: In a large bowl, whisk together the undrained pineapple, brown sugar, oil, milk, and vanilla. Then add in the eggs and whisk to combine.

STEP 3: Pour the dry ingredients into the wet ingredients and mix until mostly combined. Then add the carrots and continue to mix just until combined.

STEP 4: Divide the batter between 12 muffin cups. Bake the muffins for 5 minutes at 425ºF, then reduce the heat to 350ºF and cook until baked through.

Tips and Tricks

Like with all muffins, do not overmix the batter. Before adding the carrots, I stop mixing before the dry ingredients are all combined. That way, when you add the carrots, you won’t be over mixing.

Make sure to turn the oven temperature down after the first 5 minutes. This just helps the muffins to rise up nice and tall, but if you don’t turn the temperature down, the muffins will over bake.

These muffins freeze very well. And they keep for several days when covered and kept at room temperature.

Feel free to add in some nuts for texture and flavor, as well!

More Muffin Recipes

Cocoa Oatmeal Muffins
Banana Chocolate Chip Cupcakes with Coconut
Lemon Muffins

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Carrot Pineapple Muffins

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Course: Breakfast

Cuisine: American

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Start your day with these soft and fluffy Carrot Pineapple Muffins! Made with crushed pineapple and freshly grated carrots, they are perfectly moist with just the right amount of sweetness. They are great for breakfast or a snack, and are the perfect muffin any time of year.

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Ingredients

• ▢ 2 1/2 cups all purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 (8 oz) can crushed pineapple, undrained
• ▢ 1/2 cup brown sugar
• ▢ 1/3 cup oil
• ▢ 1/4 cup milk
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ 1 cup grated carrots

Instructions

• Preheat the oven to 425ºF. Line 12 muffin cups with liners or grease well.
• In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
  2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• In a large bowl, combine the pineapple plus juice, brown sugar, oil, milk, and vanilla. Whisk to combine, then add the eggs and whisk again until fully combined.
  1 (8 oz) can crushed pineapple, undrained, 1/2 cup brown sugar, 1/3 cup oil, 1/4 cup milk, 1/2 teaspoon vanilla extract, 2 eggs
• Pour the dry ingredients into the wet ingredients and mix until mostly combined, but some streaks of flour still remain. Add the carrots and continue to mix just until everything is fully combined.
  1 cup grated carrots
• Divide the batter between the 12 muffin cups. They will be filled to the top.
• Place the muffin tray in the oven and bake for 5 minutes. Reduce the heat to 350ºF and continue to bake until a tester inserted in the middle comes out clean, another 13-15 minutes, for a total of 18 to 20 minutes.
• Let the muffins cool for a few minutes before removing from the muffin tin.

Recipe Notes:

Make sure to turn the oven temperature down after the first 5 minutes or the muffins will brown too quickly.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1muffin, Calories: 218kcal (11%), Carbohydrates: 33g (11%), Protein: 5g (10%), Fat: 8g (12%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 31mg (10%), Sodium: 251mg (11%), Potassium: 104mg (3%), Fiber: 1g (4%), Sugar: 11g (12%)

Keywords: Carrot muffins, carrot pineapple muffins, muffin recipe