Introduction
Looking for a delicious and nutritious muffin recipe that captures the essence of a tropical paradise? These Hawaiian Pineapple and Carrot Muffins are the perfect treat to brighten up your day. With the sweetness of pineapple and the earthiness of carrots, these muffins are a delightful blend of flavors that will leave you craving for more.
Benefits of This Recipe
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then mix in the vegetable oil until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the crushed pineapple, shredded carrots, and chopped walnuts, if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
These Hawaiian Pineapple and Carrot Muffins are a delightful treat that the whole family will love. With their tropical flavors and moist texture, they are perfect for breakfast, snacks, or even dessert. Give this recipe a try and transport yourself to a sunny Hawaiian paradise with every bite!
How to Make Hawaiian Pineapple and Carrot Muffins at Home
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup crushed pineapple drained
- 1/2 cup shredded carrots
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then mix in the vegetable oil until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the crushed pineapple, shredded carrots, and chopped walnuts, if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.