Description
Sweet Hawaiian pineapple carrot muffins blend tropical sunshine with hearty comfort, delivering a delightful breakfast escape. Warm spices and juicy pineapple chunks create a perfect morning companion you’ll savor with each delectable bite.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups (192 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
Fruits and Nuts:
- 1 cup (240 grams) finely grated carrots
- 1/2 cup (120 grams) crushed pineapple, drained
- 1/2 cup (60 grams) chopped walnuts or pecans (optional)
Instructions
- Prepare the oven environment by heating to 350F (175C) and readying a muffin tin with paper liners or light grease coating.
- Create a dry ingredient foundation by whisking flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
- Craft a wet ingredient mixture by thoroughly beating vegetable oil and eggs until smooth and uniform.
- Incorporate grated carrots, crushed pineapple, and vanilla extract into the wet ingredients, stirring until evenly distributed.
- Gently fold the wet ingredient mixture into the dry ingredients, mixing until just combined. If using nuts, carefully fold them into the batter at this stage.
- Distribute the batter evenly among muffin cups, filling each approximately three-quarters full to allow room for rising.
- For an optional flavor enhancement, combine granulated sugar and ground cinnamon, then delicately sprinkle the mixture across muffin tops.
- Bake in the preheated oven for 20-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when muffins are fully cooked.
- Rest muffins in the tin for 5 minutes to stabilize, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Use room temperature eggs and oil for smoother batter mixing and better texture.
- Drain pineapple thoroughly to prevent excess moisture from making muffins soggy.
- Grate carrots finely for more even distribution and softer muffin texture.
- Swap all-purpose flour with whole wheat or gluten-free blend for dietary alternatives.
- Reduce sugar by replacing half with applesauce for a healthier version.
- Add shredded coconut for extra tropical flavor and interesting texture.
- Toast nuts before adding to enhance their nutty, rich taste.
- Store muffins in airtight container at room temperature for 3-4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 176 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 30 mg