Description
These kid-friendly Carrot Pineapple Muffins are moist, flavorful, and packed with wholesome ingredients. The combination of shredded carrots and crushed pineapple adds natural sweetness and tenderness, while warm cinnamon and brown sugar enhance the cozy flavor. Topped optionally with a creamy cheese frosting, these muffins make a perfect snack or breakfast treat that even picky eaters will love.
Ingredients
Scale
Wet Ingredients
- 1 cup shredded carrots (2 medium or 1 large, about 135 g)
- 1 cup crushed pineapple (not drained)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk (any type)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Optional
- Cream cheese frosting (recipe can exclude butter)
Instructions
- Preheat the oven. Set the oven to 425°F (220°C) and line a 12-cup muffin tin with muffin liners.
- Prepare the carrots. Using a box grater or food processor, grate the carrots finely.
- Mix wet ingredients. In a large bowl, combine shredded carrots, crushed pineapple (with juice), eggs, vegetable oil, and milk. Whisk thoroughly until evenly mixed.
- Mix dry ingredients. In another bowl, whisk together flour, dark brown sugar, baking powder, baking soda, cinnamon, and kosher salt until well blended.
- Combine wet and dry. Add all the dry ingredients to the wet ingredients at once.
- Fold batter. Using a large spatula, gently fold the flour into the wet mixture just until no large streaks remain. The batter should remain lumpy to avoid over-mixing.
- Fill muffin cups. Using an ice cream scoop for even portions, fill each muffin liner to the top with batter.
- Bake initially at high temperature. Place the muffin tin in the oven and bake at 425°F for 7 minutes for initial rise.
- Reduce oven temperature and bake more. Lower oven temperature to 350°F (175°C) and continue baking for 13-15 more minutes until muffins are golden and a toothpick inserted comes out clean.
- Cool muffins. Remove muffins from oven. Let them cool for 5-10 minutes in the tin before transferring to a wire rack to cool completely.
- Prepare cream cheese frosting. Make a simple cream cheese frosting without butter if desired, to spread on cooled muffins.
- Frost muffins. Once completely cooled, use the back of a spoon to generously slather the tops of muffins with the cream cheese frosting.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Using crushed pineapple with juice keeps the muffins moist.
- Feel free to use any type of milk including dairy-free alternatives.
- Cream cheese frosting is optional but adds a delicious tangy sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: carrot pineapple muffins, kid friendly muffins, healthy muffins, breakfast muffins, moist muffins, easy muffin recipe
