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.
Ingredients
Scale
- 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
Instructions
- Oven Preparation: Heat oven to 350F (175C) and line muffin tin with paper liners or lightly grease.
- 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.
- Liquid Mixture Fusion: Whisk eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth and well-incorporated, creating a consistent wet base.
- Tropical Ingredient Integration: Gently fold crushed pineapple, grated carrots, shredded coconut, chopped nuts, and raisins into the liquid mixture, distributing ingredients evenly throughout.
- Batter Formation: Delicately mix wet and dry ingredients, stirring minimally to maintain a light texture. Avoid overmixing to prevent dense muffins.
- 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.
- 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