Pineapple Carrot Muffins
Bursting with warm spices and natural sweetness, these Pineapple Carrot Muffins are the perfect fusion of tropical flavors and cozy baking staples. Featuring finely grated carrots, juicy crushed pineapple, and optional crunchy walnuts or pecans, these muffins are moist, flavorful, and packed with texture. The addition of cinnamon and nutmeg creates an irresistible aromatic profile, while the balanced blend of brown and granulated sugars adds just the right amount of sweetness. Quick to prepare and ready in under 45 minutes, they make an ideal breakfast, snack, or dessert. Enjoy them fresh out of the oven or store for later—they're deliciously versatile and certain to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups vegetable oil
- 1.5 teaspoons vanilla extract
- 1.5 cups carrots, finely grated
- 8 ounces crushed pineapple, drained
- 0.5 cups walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
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 together to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be thick.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 455.7 g | 166% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 234.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1978 mg | 42% | |
*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.
