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Carrot and Pineapple Muffins
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Carrot and Pineapple Muffins
Moist and flavorful carrot and pineapple muffins loaded with crunchy walnuts and sweet dried pineapple, perfect for a breakfast treat or snack. The carrots add natural sweetness and the pineapple contributes to a pleasant tropical twist.
Time Cook
25
Level
Intermediate
Calories
320
Allergens
Tree Nuts, Wheat, Dairy
Ingredients
2 1/4 cups
All-purpose flour
0 Calories
1 teaspoon
Baking powder
0 Calories
1/2 teaspoon
Baking soda
0 Calories
1/2 teaspoon
Salt
0 Calories
1 cup
Granulated sugar
0 Calories
1/2 cup
Unsalted butter, softened
0 Calories
2
Large eggs
0 Calories
1 teaspoon
Vanilla extract
0 Calories
2 cups
Grated carrots
0 Calories
1 cup
Diced pineapple
0 Calories
1/2 cup
Chopped walnuts
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3
In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes.
4
Beat in the eggs one at a time, followed by the vanilla extract.
5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
6
Stir in the grated carrots, diced pineapple, and chopped walnuts.
7
Divide the batter evenly among the muffin cups.
8
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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Where cooking meets life and technology.
© 2025 Cooklaif