Carrot Muffins with Raisins and Dried Pineapple
Sink your teeth into these moist and flavorful Carrot Muffins with Raisins and Dried Pineapple, a beautiful blend of wholesome ingredients and tropical sweetness. Perfectly spiced with warm cinnamon and nutmeg, these tender muffins are packed with finely grated carrots, chewy raisins, and nuggets of sweet dried pineapple for a delightful texture in every bite. Ready in under 40 minutes, this simple recipe combines pantry staples with healthy add-ins, making it an ideal choice for breakfast, an on-the-go snack, or a cozy afternoon treat. Serve these golden-brown muffins fresh out of the oven or even the next day—they stay irresistibly soft and delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Carrots, finely grated
- 2 Eggs
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cups Raisins
- 0.5 cups Dried pineapple, chopped
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk to blend the dry ingredients evenly.
In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until smooth.
Add the wet ingredients to the bowl of dry ingredients, and stir gently until just combined. Be careful not to overmix; the batter should still be lumpy.
Gently fold in the grated carrots, raisins, and chopped dried pineapple until evenly distributed.
Spoon the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Carrot Muffins with Raisins and Dried Pineapple as a wholesome snack or breakfast treat!
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 514.8 g | 187% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 331.8 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 423 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
