Hawaiian Pineapple Carrot Muffins

These Hawaiian Pineapple Carrot Muffins are soft, sweet, and full of island flavor. They’ve got juicy pineapple, shredded carrot, and warm spices all baked into one perfect muffin. Every bite is moist, fruity, and just a little bit cozy.

I made them for a weekend breakfast, and they were gone before the coffee finished brewing. The pineapple keeps them super tender, and the carrots give them that homemade feel. It’s like sunshine in muffin form.

Perfect for brunch, lunchboxes, or easy grab-and-go snacks. I’ll walk you through exactly how I make them. They’re simple, fresh, and totally satisfying.

Why You’ll Love This Recipe

• Naturally Moist: Thanks to crushed pineapple and vegetable oil, the crumb stays soft and tender for days without drying out.
• Balanced Flavor: The warmth of cinnamon and nutmeg pairs perfectly with the freshness of carrots and the bright, fruity notes of pineapple.
• Accessible Ingredients: Uses common pantry items with a few simple additions like grated carrots and canned pineapple.
• Simple Method: No mixer required. Everything comes together in two bowls with a whisk and spatula.
• Flexible Add-ins: You can customize the texture and taste by adding shredded coconut, raisins, or chopped nuts.
• Family-Friendly: Not overly sweet and full of fruits and vegetables—great for lunchboxes, brunches, or on-the-go snacks.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes (grating carrots, draining pineapple, mixing)
• Bake Time: 22–25 minutes
• Total Time: Around 45 minutes

Serving Size

• Makes 12 standard-size muffins
• Can be doubled for a 24-count batch or halved for smaller needs

Difficulty Level

• Beginner-friendly, but with enough flavor complexity to satisfy more experienced bakers
• No special techniques needed beyond proper mixing and ingredient prep

Ingredient Temperature

• Use room temperature eggs to ensure better mixing
• Slightly warm the pineapple if using fresh—cold fruit can affect batter texture

Moisture Content Matters

• Do not over-drain the crushed pineapple. You want a bit of juice for flavor and moisture but not excess liquid, or the muffins may be soggy.
• Freshly grated carrots release moisture during baking, helping keep the texture light and soft—avoid pre-shredded carrots, which are often too dry.

Required Kitchen Tools

Having the right tools will help you work efficiently and produce even, well-textured muffins:

• 12-cup muffin pan – standard size; metal preferred for even browning
• Paper liners or silicone liners – optional but helpful for easy cleanup
• Large mixing bowl – for wet ingredients
• Medium bowl – for dry ingredients
• Whisk – for combining dry and wet ingredients
• Rubber spatula or wooden spoon – for folding in carrots, pineapple, and add-ins
• Box grater or microplane – for shredding carrots fresh (avoid pre-shredded)
• Wire rack – for cooling the muffins evenly

Ingredients for Hawaiian Pineapple Carrot Muffins

This combination of basic baking staples and fresh ingredients creates muffins that are flavorful and balanced without being overly rich:

• 1 and 3/4 cups (220g) all-purpose flour – spooned and leveled for accuracy
• 3/4 teaspoon baking soda – the leavening agent that gives the muffins a nice rise
• 1/2 teaspoon salt – enhances the flavor of the sugar and spices
• 1 teaspoon ground cinnamon – adds warmth without overpowering
• 1/4 teaspoon ground nutmeg – optional but deepens the spice profile
• 2/3 cup (135g) granulated sugar
• 1/3 cup (65g) packed brown sugar – adds depth and slight molasses flavor
• 2 large eggs, room temperature
• 1/2 cup (120ml) vegetable oil – keeps muffins soft and moist
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (150g) freshly grated carrots – packed but not pressed
• 3/4 cup (180g) crushed pineapple – drained just enough to remove excess juice but retain flavor and moisture

Optional Add-ins (choose 1 or mix and match):

• 1/2 cup (50g) chopped walnuts or pecans – toasted for added depth
• 1/3 cup (25g) unsweetened shredded coconut
• 1/3 cup (50g) golden raisins or regular raisins

Variations for Hawaiian Pineapple Carrot Muffins

These muffins are highly adaptable based on what you have and what you like:

• To Make It Vegan: Use flax eggs and replace white sugar with coconut sugar.
• To Make It Healthier: Swap half the flour with whole wheat flour and reduce the sugar by 2 tablespoons.
• Add Texture: Include chopped pineapple chunks (drained) or extra nuts for a heartier bite.
• Frosted Version: Mix up a light cream cheese glaze and drizzle it over cooled muffins to turn these into a casual dessert.
• Add Zest: A teaspoon of orange or lemon zest can brighten up the tropical profile even more.

How to Make Hawaiian Pineapple Carrot Muffins (Step-by-Step Instructions)

1. Prepare Your Ingredients

Before you begin mixing, take time to prep everything:

• Grate the carrots using the fine side of a box grater. Avoid using pre-shredded carrots—they’re too dry and firm.
• Drain the crushed pineapple by placing it in a fine mesh sieve over a bowl. Press lightly with the back of a spoon to remove excess juice, but don’t squeeze it dry. You want a bit of juice for moisture.
• Toast nuts (if using): Place chopped walnuts or pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool before adding to the batter.

Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the following:

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg (if using)

Set aside. Whisking the dry ingredients separately helps ensure even distribution and avoids clumps of baking soda or spice.

3. Combine the Wet Ingredients

In a large mixing bowl, whisk together:

• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Vanilla extract

Whisk until the mixture looks smooth and slightly thickened, about 30–45 seconds. The sugar should be well dissolved, and the oil should be fully incorporated.

4. Add the Fresh Ingredients

To the wet mixture, gently fold in:

• Grated carrots
• Drained crushed pineapple
• Any optional add-ins (nuts, raisins, or coconut)
• Use a spatula instead of a whisk at this stage to avoid over-mixing, which can lead to dense muffins.

5. Combine Wet and Dry

Add the dry ingredients to the wet in two additions, folding gently with a spatula just until the flour is no longer visible. Be careful not to overwork the batter. It’s fine if it looks a bit lumpy or thick—this helps retain a soft texture.

6. Fill the Muffin Tins

Using a cookie scoop or spoon, fill each muffin cup about 3/4 full. The batter is thick, so take your time to portion it evenly for consistent baking.

7. Bake

Place the muffin tin in the center of the oven and bake at 350°F (177°C) for 22–25 minutes, or until:

• Muffin tops are golden brown
• A toothpick inserted into the center comes out clean or with a few moist crumbs

Rotate the pan halfway through baking for even browning if your oven has hot spots.

8. Cool

Let the muffins cool in the pan for 5–7 minutes, then transfer them to a wire rack to cool completely. This prevents over-steaming in the pan and keeps the bottoms from getting soggy.

Serving and Decoration

These muffins are versatile and can be served in several ways:

• As-is for Breakfast or Snack: Their natural sweetness and moisture make them perfect on their own.
• With Butter or Cream Cheese: Warm slightly and serve with a pat of butter or plain cream cheese.
• Lightly Frosted: If you want a sweet finish, spread a thin layer of cream cheese frosting (see below) over the cooled muffins.
• Garnish Option: Add a small pineapple chunk or sprinkle of toasted coconut on top of the frosting for a more decorative touch.

How to Store Hawaiian Pineapple Carrot Muffins

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature before eating.
• Freezer: Wrap muffins individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Tips and Tricks for Success

• Use freshly grated carrots – Pre-shredded carrots are too dry and don’t soften well during baking. Grating your own ensures they blend smoothly into the batter and release moisture naturally.
• Don’t over-mix the batter – Stir just until the dry ingredients are incorporated. Over-mixing develops gluten, which leads to dense, chewy muffins.
• Drain the pineapple gently – You want the pineapple moist but not soaking wet. Too much juice will make the muffins gummy.
• Portion evenly – Use a scoop to ensure each muffin cup has the same amount of batter. This helps them bake evenly.
• Let them cool fully before storing – Trapping steam in a container can make the tops soggy. Cool completely on a rack before packing away.
• Customize with care – If adding both raisins and coconut, reduce the amount of each slightly so the batter isn’t overloaded.

Nutrition

Here’s the approximate nutrition information per muffin (without frosting or optional add-ins):

Nutrient	Amount Per Muffin
Calories	225 kcal
Carbohydrates	29 g
Protein	3 g
Fat	11 g
Saturated Fat	2 g
Cholesterol	35 mg
Sodium	180 mg
Fiber	2 g
Sugar	15 g
Vitamin A	45% DV
Vitamin C	4% DV
Iron	6% DV
Calcium	3% DV

Note: Nutritional values may vary based on ingredient brands and optional add-ins.

Hawaiian Pineapple Carrot Muffins FAQs

Can I use fresh pineapple instead of canned?
Yes, you can. Finely chop and lightly crush fresh pineapple, then measure 3/4 cup. You may need to drain off some juice. The goal is a moist—not watery—consistency.

Can I make these muffins gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Keep in mind, texture may vary slightly.

>Can I turn this recipe into a loaf?
You can. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (177°C) for about 50–60 minutes, or until a toothpick comes out clean. Cover loosely with foil halfway through if it browns too quickly.

Can I use applesauce instead of oil?
Partially. You can substitute up to half the oil with unsweetened applesauce. Using only applesauce will result in a denser, less tender muffin.

How long do they stay fresh?
They stay moist and fresh for up to 3 days at room temperature. For longer storage, refrigerate for 5 days or freeze for up to 3 months.

"wp-block-heading">Conclusion

These Hawaiian Pineapple Carrot Muffins are a flavorful and flexible treat you can count on year-round. With ingredients like freshly grated carrots, crushed pineapple, and a hint of spice, they hit the perfect balance between hearty and sweet. Whether you eat them warm with a pat of butter or top them with a swipe of cream cheese frosting, they bring the taste of sunshine to your table.

You can adjust this recipe to suit your preferences—add nuts for crunch, coconut for a tropical vibe, or raisins for sweetness. They’re easy enough for weekday baking, special enough for weekend brunch, and comforting any time you need a pick-me-up.