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Carrot Muffins

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These moist, spiced, and nutty carrot muffins are perfect for brunch or a grab-and-go breakfast, featuring flavors from pineapple, walnuts, and warm spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Sift before measuring for a lighter crumb.
  • 1 cup sugar Swap half for brown sugar for a deeper flavor.
  • 1 teaspoon baking powder Helps with lift.
  • 1 teaspoon baking soda Reacts with pineapple's acidity.
  • 1 teaspoon ground cinnamon Warming base spice.
  • 0.5 teaspoon ground ginger Adds brightness.
  • 0.5 teaspoon salt Balances sweetness.
Wet Ingredients
  • 0.5 cups vegetable oil Keeps muffins tender.
  • 2 large eggs Binders for texture.
  • 0.5 cups crushed pineapple, well drained Provides moisture.
Mix-ins
  • 1 cup grated carrots Adds sweetness and moisture.
  • 0.5 cups chopped walnuts Optional; toast for more flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line 12 muffin cups or grease them lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt until combined.
  3. In a separate bowl, beat the eggs with vegetable oil until smooth.
  4. Stir the drained crushed pineapple into the wet mix.
  5. Pour the wet ingredients into the dry ingredients and fold gently until mostly combined.
  6. Fold in grated carrots and chopped walnuts until evenly distributed.
  7. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 210mgFiber: 1gSugar: 10g

Notes

Serve warm with butter or cream cheese. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually for up to 3 months.
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