Carrot Pineapple Muffins
My carrot pineapple muffins are moist and full of flavor. Spiced with cinnamon, cloves and nutmeg and topped with cinnamon sugar they are decadent and delicious. Yummy!
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg (or used fresh grated if you have it)
- 1 cup grated carrot
- 1/2 cup drained, crushed pineapple
- 1/2 cup avocado or canola oil (any neutral oil will do)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Sugar Topping:
- 3 tbsp all purpose flour
- 4 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tbsp cold butter, cut in small pieces
Instructions
- Preheat your oven to 350 degrees. Line two muffin tins with paper liners.
- In a large bowl whisk the flour, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together.
- In a large mixing bowl mix the grated carrot, crushed pineapple, oil, eggs, and vanilla extract together.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Place batter in prepared muffin liners in pans.
- In a small bowl, mix the topping ingredients together. Use small chunks of the cold butter and cut it into the dry ingredients with a fork or pastry blender.
- Sprinkle the topping mix evenly over the muffins.
- Bake muffins for 20 minutes or until a toothpick comes out clean in the center.
- Let muffins cool for 5 minutes and then remove them from the muffin tins.
- Makes 12 muffins.
- Muffins are best warm of course, but you can keep them in a covered container or ziplock bag for 5 days. They also freeze well up to 3 months in a freezer safe container.
Nutrition
Calories: 188kcal
Tried this recipe?Let us know how it was!