Tropical Paradise: Sweet Hawaiian Pineapple Carrot Muffins Recipe

Mornings bloom with tropical warmth when these delightful sweet Hawaiian pineapple carrot muffins dance onto your breakfast plate.

Bursting with tangy pineapple and earthy carrots, these muffins promise a delectable adventure for your taste buds.

Each bite carries the essence of Hawaiian sunshine, blending sweet and wholesome ingredients into a perfect morning treat.

Fragrant spices weave through the tender crumb, creating a symphony of flavors that wake up your senses.

Packed with natural sweetness and nutritious carrots, these muffins offer more than just a quick breakfast.

The simple yet remarkable combination transforms an ordinary morning into an extraordinary culinary experience.

Savor every moment and let these muffins transport you to a tropical paradise with just one bite.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 200 kcal

Servings: 12

Hawaiian Pineapple Carrot Muffins Ingredient List

• All-Purpose Flour: Provides structure and tender texture for moist muffins.
• Whole Wheat Flour: Adds nutty flavor and boosts nutritional value with whole grain goodness.
• Baking Powder: Creates light and fluffy rise in the muffins.
• Baking Soda: Helps neutralize acidity and promotes golden brown color.
• Cinnamon: Delivers warm, aromatic spice that complements tropical flavors.
• Nutmeg: Offers subtle, sweet undertone that enhances overall complexity.
• Salt: Balances and intensifies other ingredients' flavors.

• Eggs: Bind ingredients and provide rich, smooth texture.
• Vegetable Oil: Ensures moist, tender muffins with soft crumb.
• Brown Sugar: Delivers deep caramel notes and helps retain moisture.
• Granulated Sugar: Adds sweetness and helps with browning.
• Vanilla Extract: Rounds out flavors with smooth, aromatic essence.
• Pineapple Juice: Intensifies tropical character and adds natural sweetness.
• Powdered Sugar: Creates smooth, drizzle-able glaze for finishing touch.

• Crushed Pineapple: Introduces tropical brightness and natural moisture.
• Shredded Carrots: Provides natural sweetness and vibrant color.
• Shredded Coconut: Adds tropical texture and complementary flavor.
• Chopped Nuts: Offers delightful crunch and nutty complexity.
• Raisins: Contributes sweet, chewy bursts of flavor.

Tools for Pineapple Carrot Muffin Success

• Muffin Tin: Essential for shaping and baking muffins evenly.
• Large Mixing Bowls: Two bowls needed for separating dry and wet ingredients.
• Whisk: Perfect for blending ingredients smoothly without lumps.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Grater: Used for shredding carrots and coconut.
• Spatula: Helps fold ingredients and scrape batter into muffin tin.
• Wire Cooling Rack: Allows muffins to cool without getting soggy.
• Small Bowl: For mixing optional pineapple glaze.
• Toothpick: Helps check muffin doneness by testing center.

Bake Hawaiian Muffins in Simple Steps

• Fire Up the Oven

Crank the oven to 350F and get a muffin tin ready by either lining it with cute paper cups or giving it a quick spray of cooking oil.

• Dance with Dry Ingredients

Grab a big mixing bowl and toss in all your dry components – flours, rising agents, warm spices, and a pinch of salt. Whisk them together like you’re creating kitchen magic.

• Blend Wet Wonders

In another bowl, crack open some eggs and add oil, sugars, and vanilla. Whisk until everything looks silky smooth and inviting.

• Fold in Tropical Treasures

Splash in crushed pineapple, welcome shredded carrots, and sprinkle coconut if you’re feeling adventurous. Stir these colorful friends into your wet mixture until they’re totally mingling.

• Create Muffin Batter

Gently pour wet ingredients into dry, stirring just enough to combine. Don’t go crazy with mixing – lumpy batter makes tender muffins. Toss in nuts or raisins if you want extra excitement.

• Bake to Perfection

Fill muffin cups about three-quarters full. Slide the tray into the oven and bake for 18-22 minutes. They’re done when a toothpick comes out clean. Let them rest in the tin for five minutes, then move to a cooling rack.

• Optional Drizzle Delight

Whisk powdered sugar with a splash of pineapple juice for a quick glaze. Drizzle over cooled muffins for a sweet finishing touch.

Smart Tips for Pineapple Carrot Muffins

• Tropical Texture Boost: Add extra crushed pineapple for a more intense tropical flavor and incredible moisture that keeps muffins deliciously soft.
• Gluten-Free Magic: Swap wheat flour with almond or coconut flour to create a gluten-free version perfect for sensitive diets without compromising taste.
• Make-Ahead Genius: These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag for quick breakfast or snack options.
• Protein Power-Up: Incorporate chopped walnuts or pecans into the batter to increase protein content and add a delightful crunch that complements the soft muffin texture.
• Healthier Sweetness Hack: Replace half the brown sugar with unsweetened applesauce to reduce overall sugar while maintaining incredible moisture and natural sweetness.

Ways to Share Hawaiian Pineapple Carrot Muffins

• Tropical Breakfast Bliss: Serve these Hawaiian Pineapple Carrot Muffins alongside a fresh fruit smoothie for a vibrant morning meal that transports you to island paradise.
• Afternoon Tea Delight: Pair the muffins with a light coconut cream tea or iced green tea, creating a refreshing mid-day snack that combines sweet and subtle flavors.
• Dessert Upgrade: Transform these muffins into a decadent dessert by topping with a scoop of coconut or vanilla ice cream, drizzling with caramel sauce for extra indulgence.
• Picnic Perfect Treat: Pack these muffins in a portable container for outdoor adventures, beach trips, or family gatherings as a delightful handheld treat that everyone will love.

How to Store Hawaiian Pineapple Carrot Muffins

• Smart Storage Strategy: Transfer cooled muffins to an airtight container, placing parchment paper between layers to prevent sticking. Keep at room temperature for 2-3 days.
• Refrigeration Wisdom: Extend freshness by storing in sealed containers inside the refrigerator for up to 5 days. Wrap individually for quick grab-and-go breakfast options.
• Freezing Magic: Freeze muffins flat on a baking sheet, then transfer to freezer-safe bags. They'll stay delicious for 2-3 months. Thaw overnight in the refrigerator or warm briefly in the microwave before enjoying.
• Moisture Management: Add a paper towel inside storage containers to absorb excess moisture, keeping muffins tender and preventing sogginess. Replace the towel every day to maintain optimal texture.

Sweet Hawaiian Pineapple Carrot Muffins Recipe

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4.7 from 25 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Delightful Hawaiian pineapple carrot muffins showcase tropical ingredients in a sweet breakfast treat. Moist crumb and balanced flavors make these muffins a perfect morning companion you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (222 g) all-purpose flour
• ½ cup (60 g) whole wheat flour
• 2 large eggs
• 1 cup (240 ml) crushed pineapple, drained
• 1 cup shredded carrots
• ½ cup (120 ml) vegetable oil
• ½ cup (100 g) brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 2 tsps baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup (40 g) shredded coconut (optional)
• ½ cup (60 g) chopped nuts
• ¼ cup (40 g) raisins
• ½ cup (60 g) powdered sugar
• 12 tablespoons (180 ml) reserved pineapple juice

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Instructions

1. Oven Preparation: Heat oven to 350F (175C) and line muffin tin with paper liners or lightly grease.
2. Dry Ingredient Blend: Combine whole wheat and all-purpose flours, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl, ensuring thorough integration of dry components.
3. Liquid Mixture Fusion: Whisk eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth and well-incorporated, creating a consistent wet base.
4. Tropical Ingredient Integration: Gently fold crushed pineapple, grated carrots, shredded coconut, chopped nuts, and raisins into the liquid mixture, distributing ingredients evenly throughout.
5. Batter Formation: Delicately mix wet and dry ingredients, stirring minimally to maintain a light texture. Avoid overmixing to prevent dense muffins.
6. Baking Process: Fill muffin cups three-quarters full with batter and bake for 20-22 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
7. Cooling and Finishing: Rest muffins in tin for 5 minutes, then transfer to a wire rack. Optional: Drizzle with pineapple juice glaze made by whisking powdered sugar with reserved pineapple liquid.

Notes

• Prevent Overmixing: Stir batter gently to avoid tough, dense muffins; mix just until dry ingredients are incorporated for light, tender texture.
• Moisture Management: Drain pineapple thoroughly to prevent excess liquid from making muffins soggy or preventing proper rising.
• Customize Nutrition: Swap whole wheat flour with gluten-free alternatives for celiac-friendly version; use coconut sugar or stevia for lower-glycemic option.
• Enhance Flavor Depth: Toast coconut or nuts before adding to boost nutty, caramelized undertones and provide delightful crunch to the muffins.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 13
• Calories: 186
• Sugar: 13 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 32 mg