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Pineapple Carrot Muffin Tops Recipe

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Pineapple Carrot Muffin Tops combine the sweetness of pineapple with the earthy flavor of carrots, offering a light, moist, and flavorful treat that’s perfect for breakfast or a sweet snack.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¾ cup granulated sugar

¼ cup brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup fresh pineapple, finely chopped

1 cup carrots, grated

½ cup chopped walnuts (optional)

Powdered sugar for dusting

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin top pan by greasing or lining it with parchment paper.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. Mix the Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Ingredients: Gently combine the wet and dry ingredients by folding them together. Be careful not to overmix.
  5. Add the Pineapple, Carrots, and Walnuts: Gently fold in the chopped pineapple, grated carrots, and chopped walnuts (if using). This will help incorporate all the delicious flavors into the batter.
  6. Fill the Muffin Top Pan: Spoon the batter into the muffin top pan, filling each cup about ¾ of the way.
  7. Bake: Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool: Allow the muffin tops to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  9. Dust with Powdered Sugar: Before serving, dust the muffin tops with powdered sugar for a finishing touch.
  10. Serve: Enjoy warm or at room temperature.

Notes

For a gluten-free version, use a gluten-free flour blend.

To make this vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based oil.

Feel free to add raisins, shredded coconut, or nutmeg for extra flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/pineapple-carrot-muffin-tops-recipe/