Tanya Rivers
Moist, tropical, and bursting with flavor – these Tasty Hawaiian Pineapple Carrot Muffins are a sunshine-filled treat in every bite. Imagine the sweet tang of pineapple blending with the natural sweetness of carrots, wrapped in a soft, fluffy muffin. Perfect for breakfast, brunch, or even as a midday snack, these muffins will transport your taste buds straight to a Hawaiian getaway.
Whether you’re sipping coffee on a quiet morning or packing snacks for a road trip, these muffins are the ideal choice. They’re not just delicious – they’re wholesome, with a balance of fruits, veggies, and just the right amount of sweetness. Plus, they smell heavenly while baking, making your kitchen feel like a tropical paradise.
Why You’ll Love This Tasty Hawaiian Pineapple Carrot Muffins Recipe
- It’s a quick and easy recipe that feels special enough for weekends.
- Moist and fluffy with a delightful tropical twist.
- A great way to sneak in some veggies for kids.
- Perfect for make-ahead breakfasts or lunchbox snacks.
- Can be easily customized with nuts, coconut, or even raisins.
What Kind of Pineapple Works Best for These Muffins?
Crushed pineapple in juice works wonderfully here because it blends into the batter perfectly, adding moisture and a burst of sweetness. Avoid using fresh pineapple chunks as they can be too fibrous, and pineapple in syrup can make the muffins overly sweet. Canned crushed pineapple gives the ideal texture and flavor balance.
Ingredients for the Tasty Hawaiian Pineapple Carrot Muffins
These muffins are all about balancing sweetness and texture. Each ingredient plays a key role in achieving that perfect tropical flavor and moist crumb.
- All-Purpose Flour – Provides structure while keeping the muffins soft.
- Baking Powder & Baking Soda – Essential for giving the muffins a light, fluffy rise.
- Salt – Balances the sweetness and enhances flavor.
- Ground Cinnamon – Adds warmth and a hint of spice that pairs perfectly with carrot and pineapple.
- Brown Sugar – Gives a rich sweetness and helps keep the muffins moist.
- Eggs – Bind everything together and add richness.
- Vegetable Oil – Keeps the muffins tender and moist.
- Vanilla Extract – Brings a subtle, sweet aroma.
- Carrots (finely grated) – Add natural sweetness, moisture, and a healthy twist.
- Crushed Pineapple (in juice) – The star ingredient, bringing tropical sweetness and extra moisture.
- Shredded Coconut (optional) – For an extra Hawaiian touch.
- Chopped Walnuts or Pecans (optional) – Add crunch and nutty depth.
How To Make the Tasty Hawaiian Pineapple Carrot Muffins
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the eggs, brown sugar, oil, and vanilla until smooth.
Step 4: Fold in Carrots and Pineapple
Gently stir in the grated carrots and drained crushed pineapple into the wet mixture.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
Step 6: Add Extras
Fold in shredded coconut or nuts if using.
Step 7: Bake
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20–25 minutes or until a toothpick comes out clean.
Step 8: Cool and Enjoy
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Serving and Storing Tasty Hawaiian Pineapple Carrot Muffins
These muffins are perfect for breakfast, brunch, or even as a quick snack on the go. The recipe yields about 12 muffins, making it ideal for family breakfasts or sharing with friends.
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Simply reheat in the microwave for 10–15 seconds to enjoy them warm again.
What to Serve With Tasty Hawaiian Pineapple Carrot Muffins?
1. Fresh Tropical Fruit Salad
A refreshing mix of mango, papaya, and kiwi complements the tropical notes of the muffins.
2. Greek Yogurt with Honey
Adds creaminess and a protein boost, making it a more filling breakfast.
3. Scrambled Eggs with Herbs
Balances the sweetness of the muffins with a savory side.
4. Coconut Latte
Enhances the tropical flavor experience.
5. Smoked Turkey Slices
For a sweet-and-savory brunch combination.
6. Pineapple Smoothie
Double up on the pineapple for an extra tropical breakfast treat.
7. Cream Cheese Spread
Lightly spread on the muffin for a tangy contrast.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Simply substitute the all-purpose flour with a good-quality gluten-free baking blend. Ensure it includes xanthan gum for structure.
2. Can I use fresh pineapple instead of canned?
You can, but it must be finely chopped and slightly drained. Keep in mind that canned crushed pineapple adds more consistent moisture.
3. How do I keep the muffins moist?
Do not overbake them. Also, using oil instead of butter and including crushed pineapple helps maintain a soft texture.
4. Can I make these ahead of time?
Absolutely! Bake them the night before, store in an airtight container, and they’ll be perfect for breakfast the next day.
5. Can I add other mix-ins?
Yes, raisins, dried cranberries, or even mini chocolate chips work wonderfully.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
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Tasty Hawaiian Pineapple Carrot Muffins
Equipment
- Muffin tin
- Mixing bowls
- Whisk
Ingredients
- 180 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 100 g brown sugar
- 2 large eggs
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 100 g finely grated carrots
- 120 g crushed pineapple, drained
- 30 g shredded coconut optional
- 40 g chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Beat eggs, brown sugar, oil, and vanilla until smooth.
- Fold in grated carrots and drained crushed pineapple.
- Gradually mix dry ingredients into the wet, stirring just until combined.
- Add shredded coconut and nuts if using.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.