Table of Contents

1. Tips to make the best Carrot Pineapple Muffins
2. What are the ingredients and substitutions for Carrot Pineapple Muffins?
3. How to make Carrot Pineapple Muffins
4. How to store Carrot Pineapple Muffins?
5. More muffin recipes to try:
6. Recipe

Tips to make the best Carrot Pineapple Muffins

• muffin liners make clean up so much easier, but aren't required - if you choose not to use them grease your muffin tin really well with oil
• if you shred your carrots in advance, make sure you add any juice that comes out of them to the batter as well, along with the carrots
• do not squeeze the pineapple pieces, the juicier they are the better!
• I filled the muffin tins all the way up to get 15 big, beautiful muffins; you can get about 18 average sized muffins if you fill to about 2/3 full - just make sure to reduce the bake time slightly
• as with most muffin/cake recipes try no to over-mix your batter - doing so can make your muffins less tender/more dense
• try to portion and bake your muffins as soon as possible after preparing the batter - some of the leavening agents start to work as soon as they are moistened, and if you let it sit too long before portioning it you will lose some of the lift and get a denser muffin
• use an ice cream scoop to portion your batter into the muffin tray - this is not a pourable batter
• sometimes the carrots can get slightly discolored from the acid in the pineapple after a day or two; this is normal

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If you have been following my blog for any length of time, I don't think its a secret that muffins are one of my favorite things to bake (and eat!). But I bet you probably didn't know that carrot muffins are my absolute favorite muffin. Back when I was working, I would often always stop for a coffee and muffin at McDonalds in the mornings (who can beat their price?!) and I would always, always get the carrot muffin.

Being the carrot muffin connoisseur that I am, I already have a recipe on my site for Carrot Cupcakes, which are essentially just carrot muffins with frosting - YUM! These carrot pineapple muffins were adapted from that recipe and they bring such a unique tropical twist to a classic carrot muffin. They are so easy to make, and they are a great snack, breakfast, or even dessert!

What are the ingredients and substitutions for Carrot Pineapple Muffins?

• flour - all purpose white flour works best in this recipe
• baking soda and baking powder - to help the muffins rise, and be fluffy inside
• salt - helps bring out all the flavors in these muffins
• cinnamon and ginger- for a subtle spice; both are optional if you prefer less spice
• oil - i use canola oil, but any mild flavored oil will work just fine
• eggs - add structure to the muffins and help them rise into their perfect dome shapes
• plain yogurt - to help keep these muffins moist, you can substitute with vanilla as well
• brown sugar - to sweeten the muffins, brown sugar is preferred to keep the muffin softer and moister
• vanilla - for flavor. if you find yourself all out of vanilla you can skip it and they will still taste good!
• Pineapple tidbits - one small can, or about 1 1/2 cups. Crushed pineapple would work too if you prefer smaller pieces. Drain the liquid but do not squeeze the pineapple - we want some juices still!
• shredded carrots - freshly shredded works best, the carrots are finer and have way more moisture, so bust out the grater!
• raisins - optional addition, but super delicious!

How to make Carrot Pineapple Muffins

These Carrot Pineapple Muffins are simple to make. The batter is a very thick, but this is normal because most of the liquid component of this recipe is hiding in the carrots and pineapple. too much extra moisture added would result in dense, soggy muffins, and no one wants that!

Step 1: in a medium bowl, stir together the flour, baking powder, baking soda, salt, ginger and cinnamon and set aside

Step 2: in a large bowl, beat the oil, eggs, yogurt, brown sugar and vanilla together until fully incorporated. Stir in the pineapple tidbits

Step 3: add the flour mixture to the oil mixture in 3 additions, stirring well after each addition.

Step 4: carefully fold in the shredded carrots and raisins - do not over mix! Batter should be very thick and sticky

Step 5: divide the batter evenly into a greased or lined muffin tray, and bake at 350 for 18-20 minutes, or until a toothpick inserted into center comes out clean.

How to store Carrot Pineapple Muffins?

• these muffins are best enjoyed within 3 days of baking when stored in an airtight container at room temperature
• you can freeze these muffins in a freezer Ziploc or airtight container for about 2-3 months
• to thaw frozen muffins, simply reheat in the microwave for about 20 seconds, or allow to thaw at room temperature for a couple hours

More muffin recipes to try:

• Apple Cinnamon Muffins with Maple Cinnamon Glaze
• Lemon Blueberry Muffins
• Carrot Zucchini Mini Muffins
• Banana Blueberry Oatmeal Muffins