Description
These Hawaiian Pineapple Carrot Muffins are a delightful tropical twist on a classic treat. Bursting with flavors of pineapple, coconut, and nutmeg, these moist and flavorful muffins are perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts or walnuts
Instructions
- Preheat the oven: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add remaining ingredients: Stir in grated carrots, crushed pineapple, coconut, and nuts.
- Combine mixtures: Gently fold dry ingredients into the wet mixture until just combined.
- Bake: Divide batter evenly among muffin cups and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For extra tropical flavor, add 1/4 teaspoon coconut extract.
- These muffins freeze well—wrap tightly and store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
