Pineapple Carrot Raisin Muffins Recipe

Name: Pineapple Carrot Raisin Muffins
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; Carrot; ½ cup raisins; Walnuts; Crushed Pineapple; 2 large eggs; ½ cup (1 stick) melted unsalted butter; 1 teaspoon vanilla extract

These light and sweet Pineapple Carrot Raisin Muffins are a family favorite! Inspired by a chef's secret recipe, these muffins boast a delightful blend of juicy pineapple, tender carrots, and plump raisins. I've swapped the original walnuts for crunchy almonds, adding a delightful textural twist. Bake them until golden brown and enjoy the satisfying crunch of the muffin tops – pure perfection! Get ready to experience a burst of tropical sweetness in every bite.

Prep Time 20 mins

Cook Time 45 mins

Calories 285.3 kcal

Protein 8g

Rating 5.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Carrot Raisin Muffins

All Purpose Flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Carrot
½ cup raisins
Walnuts
Crushed Pineapple
2 large eggs
½ cup (1 stick) melted unsalted butter
1 teaspoon vanilla extract

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How to Make Pineapple Carrot Raisin Muffins

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger.
Add 1 cup grated carrots, ½ cup raisins, and ½ cup chopped almonds to the dry ingredients. Gently stir to combine.
In a separate bowl, whisk together the wet ingredients: 1 (20 ounce) can crushed pineapple (undrained), 2 large eggs, ½ cup (1 stick) melted unsalted butter, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fill the prepared muffin cups about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. For extra crispy tops, bake for a few minutes longer.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.