Carrot Pineapple Muffins

Carrot Pineapple Muffins

Carrot Pineapple Muffins





These carrot pineapple muffins bring a delicious tropical twist to a classic carrot muffin. Subtly spiced, and jam packed with carrot, pineapple, and raisins, these make a unique and tasty treat that the whole family will enjoy!

Saturday January 30, 2021

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Carrots Cinnamon Ginger Pineapple Raisins

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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
a carrot pineapple muffin sits in a muffin tray, lots of shredded carrot can be seen in the background

Don't forget to Pin it for later!

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.

top down view of carrot pineapple muffins piled on a plate, one broken one is laying on the table

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!

the wrapped is pulled down to show the side view of a carrot pineapple muffin

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!
a close up of a carrot pineapple muffin that has been cut down the center to reveal big pieces of pineapple

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. 

a side view of a carrot pineapple muffin

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

Carrot Pineapple Muffins


By: Natalie Kollee
Yield: 15 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2 eggs, slightly beaten
  • 1/4 cup plain yogurt
  • 1 cup brown sugar, lightly packed
  • 1 teaspoon vanilla
  • 1 can pineapple tidbits, drained (about 1 1/2 cups)
  • 1 1/2 cups shredded carrot (about 2 medium carrots)
  • 1/2 cup raisins (optional)



Preheat oven to 350 F, grease or line muffin tray and set aside


In a medium bowl, stir together the flour, baking powder, baking soda, salt, ginger and cinnamon and set aside


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


Add the flour mixture to the oil mixture in 3 separate additions, stirring well after each addition (be careful not to over-mix!)


Carefully fold in the carrots and raisins until evenly distributed - batter will be very thick and sticky


Divide the batter into prepared muffin tins, filling up each liner to the top


Bake in preheated oven 18-20 minutes, or until a toothpick inserted into center comes out clean


Allow to cool in pan for several minutes, then transfer to a wire rack to finish cooling

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Portrait of natalie

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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