Carrot Pineapple Muffins

Carrot Pineapple Muffins

Soft carrot muffins with fresh pineapple, warm nutmeg, and a light, moist crumb inspired by classic carrot cake flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, Caribbean
Servings 6 – 10 muffins

Ingredients
  

Dry Ingredients

  • 1½ cups 180g all-purpose flour
  • 1 tsp 4g baking powder
  • ¼ tsp 1g baking soda
  • ½ tsp 3g salt
  • ½ tsp freshly grated nutmeg
  • ½ tsp cinnamon

Wet Ingredients

  • ½ cup 113g unsalted butter, softened
  • ½ cup 100g granulated sugar
  • 1 large egg room temperature
  • ½ tsp vanilla essence
  • ½ cup 120g milk

Add-Ins

  • ¾ cup 75–85g freshly grated carrots
  • ½ cup 80g finely chopped fresh pineapple, lightly drained

Instructions
 

Prep

  • Preheat oven to 325°F (163°C).
  • Line or grease a muffin tin and set aside.

Mixing – Dry Ingredients

  • In a medium bowl, whisk together: flour, baking powder, baking soda, salt, nutmeg and cinnamon
  • Set aside.

Mixing – Creaming

  • In a large bowl, cream together: butter and sugar
  • Mix until lighter in texture and slightly fluffy.

Mixing – Wet Ingredients

  • Add: egg and vanilla essence
  • Mix until combined.
  • Stir in the milk.

Combining

  • Add the dry ingredients to the wet ingredients.
  • Fold until almost combined.
  • A few streaks of flour are fine.

Add Carrot & Pineapple

  • Fold in: grated carrots, chopped pineapple
  • Fold gently until evenly distributed.
  • Do not overmix.
  • The batter need to be thick and scoopable.

Baking

  • Fill muffin cups about ¾ full.
  • Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cooling

  • Allow muffins to cool in the pan for 5–10 minutes before removing.
  • Transfer to a wire rack to cool completely.

Notes

Pairs Well With

  • Tea
  • Coffee
  • Spiced tea
  • Fresh fruit
  • Lightly salted butter

Baking Notes

Drain the pineapple: Lightly drain chopped pineapple to prevent excess moisture in the batter.
Keep pineapple pieces small: Finely chop the pineapple into small pieces rather than large chunks. Larger pieces release more moisture during baking and can create wet pockets that may appear underbaked even when the muffins are fully cooked.
Freshly grated carrots: Fresh carrots provide the best texture and moisture.
Do not overmix: Overmixing can create dense muffins instead of a soft, tender crumb.
Texture: These muffins should be moist and soft with small pieces of carrot and pineapple throughout.
Nutmeg matters: Freshly grated nutmeg adds warmth and complements both the carrot and pineapple.
Keyword American, Caribbean, Carrots, Cinnamon, Nutmeg, Pineapple

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hello! I am Christel "Chrissy"

The Sweet Life With Chrissy is a blog dedicated to sharing recipes from Grenada and America. I will introduce you to some of Grenada’s culture, through ingredients and baked treats, and classic American treats. I will help infuse two cultures to elevate your palate. Along the way I’ll be sharing some tips and tricks in both written and video forms that will help boost your baking confidence.
Know Me

Free Baking Conversion Chart

Related Posts