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.

Mixing carrots into muffin batter and adding to muffin tins.

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.

Carrot Pineapple Muffins on a colorful towel.

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!

Carrot Pineapple Muffins with one muffin torn in half.

More Muffin Recipes

Cocoa Oatmeal Muffins
Banana Chocolate Chip Cupcakes with Coconut
Lemon Muffins

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