Carrot Pineapple Muffins
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. My obsession goes back way further than that, however. I used to get a happy meal with a carrot muffin to split with my mom any time we would go to McDonalds as a treat. In a way, I am a carrot muffin expert - so it is no surprise that I have found a new way to enjoy them! These carrot pineapple muffins bring a delicious tropical spin to a classic muffin flavour. You really need to try it to understand just how good it is!
These carrot pineapple muffins were adapted from my Carrot Cupcake recipe - which is another fabulous carrot dessert recipe! Of course you can leave the frosting off of those cupcakes and you have a carrot muffin (yes please!). Muffins make such a lovely snack, breakfast, or even dessert - I just love the versatility! I have so many muffin recipes that I love to make and share, but my other current favourite one would have to be my Banana Blueberry Oatmeal Muffins. I'd love other your thoughts on pineapple in muffins - is it a yay or nay? Let me know in the comments!
Carrot Pineapple Muffins
Recipe details
Ingredients
- 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 but not squeezed (about 1 1/2 cups)
- 1 1/2 cups shredded carrot (about 2 medium carrots
- 1/2 cup raisins (optional)
Instructions
- 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 - dough will be very thick and sticky - this is normal
- Carefully fold in the carrots and raisins until evenly distributed
- 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
Comments
Share your thoughts, or ask a question!
Yes for the pineapples 🍍
I have been putting pineapple in my carrot muffins for about 40 yrs, along with walnuts, raisins. A nice healthy , and moist muffin. Sometimes add coconut . Have one for breakfast, and not hungry for most of the day.