Pineapple Carrot Raisin Muffins
Bursting with tropical flair and wholesome comfort, these Pineapple Carrot Raisin Muffins are the perfect blend of sweet and nutritious, making them an irresistible addition to your breakfast table or snack rotation. Featuring a moist and tender crumb, they combine finely shredded carrots for natural sweetness, juicy crushed pineapple for a touch of tropical tang, and chewy raisins for a hint of texture. Spiced with warm cinnamon and balanced with crunchy walnuts or pecans (optional), these muffins are light yet satisfying. Ready in just 35 minutes, thanks to a simple mix-and-bake approach, they’re perfect to enjoy fresh out of the oven or stored for easy, on-the-go indulgence. Whether you savor them plain or with a touch of butter, these muffins are a delightful way to start your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 1 cup Crushed pineapple, drained
- 1 cup Finely shredded carrots
- 0.5 cup Vegetable oil
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.33 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium-sized bowl, whisk together the eggs, crushed pineapple, shredded carrots, vegetable oil, milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the raisins and chopped nuts (if using).
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Pineapple Carrot Raisin Muffins with a pat of butter or as-is. Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 476.8 g | 173% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 250.6 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2312 mg | 49% | |
*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.
