Tasty Hawaiian Pineapple Carrot Muffins

Tasty Hawaiian Pineapple Carrot Muffins

WANT TO SAVE THIS RECIPE?

Imagine the tropical breeze of Hawaii captured in a soft, moist muffin. These Tasty Hawaiian Pineapple Carrot Muffins are sunshine in every bite! With bursts of juicy pineapple, sweet carrots, and a hint of coconut, they strike the perfect balance between indulgence and wholesome goodness.

Whether you’re planning a brunch, packing school lunches, or simply craving a cozy homemade treat, these muffins will brighten your day. They bring together the natural sweetness of carrots and pineapple with a tender crumb, topped off with a luscious cream cheese frosting for extra delight.


Preparation Phase & Tools to Use

Before you dive into making these muffins, make sure your kitchen is prepped with the right tools. You’ll need:

  • Muffin tin and liners: Essential for shaping perfect muffins and making cleanup easy.
  • Mixing bowls: One for dry ingredients, one for wet—this keeps everything smoothly combined.
  • Grater: Freshly grated carrots add moisture and texture; pre-shredded won’t deliver the same result.
  • Whisk and spatula: To mix batter evenly without overworking it.
  • Electric mixer (optional): Helpful for making the cream cheese frosting extra fluffy.

Each tool plays a role in ensuring the muffins come out light, moist, and bakery-worthy. With everything ready, you’re all set to bring a taste of the islands to your kitchen!


Ingredients for the Tasty Hawaiian Pineapple Carrot Muffins

  • All-purpose flour: Provides the muffin structure and holds all the delicious add-ins together.
  • Baking powder & baking soda: Essential leavening agents to give the muffins a beautiful rise.
  • Salt: Balances the sweetness and enhances flavor.
  • Ground cinnamon & nutmeg: Add warmth and depth, complementing the pineapple and carrot.
  • Grated carrots: The star ingredient for moisture, sweetness, and texture.
  • Crushed pineapple (drained): Brings tropical juiciness and brightness.
  • Shredded coconut (optional): Adds a chewy, exotic twist.
  • Brown sugar: Sweetens and deepens the flavor with a caramel-like note.
  • Eggs: Bind everything together and add richness.
  • Vegetable oil: Keeps the muffins moist and tender.
  • Vanilla extract: Enhances the overall aroma and flavor.
Pin this Recipe

How To Make the Tasty Hawaiian Pineapple Carrot Muffins

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.

Step 2: Combine the Wet Ingredients

In another bowl, whisk the eggs, brown sugar, vegetable oil, and vanilla until smooth. Fold in the grated carrots, crushed pineapple, and shredded coconut (if using).

Step 3: Bring It All Together

Gently mix the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; a few lumps are okay.

Step 4: Fill and Bake

Spoon the batter evenly into lined muffin cups, filling each about 3/4 full. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Frost and Garnish

Once cooled, spread cream cheese frosting on top and garnish with extra pineapple chunks or shredded carrots for a beautiful finish.


Serving and Storing Your Tasty Hawaiian Pineapple Carrot Muffins

Serve these muffins at room temperature to enjoy their full flavor and moist texture. They pair beautifully with a morning coffee, afternoon tea, or as a sweet addition to brunch spreads. For extra indulgence, drizzle with honey or add a sprinkle of toasted coconut.

To store, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate (especially if frosted) for up to a week, or freeze for up to 3 months. Thaw at room temperature before serving.


Frequently Asked Questions

How do I make these muffins dairy-free?

Skip the cream cheese frosting or use a dairy-free alternative, and ensure all other ingredients (like the sugar) are vegan-friendly.

Can I use fresh pineapple instead of canned?

Yes! Just finely chop fresh pineapple and drain any excess juice to avoid extra moisture.

Why did my muffins turn out dense?

Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.

Can I add nuts or raisins?

Absolutely! Chopped walnuts, pecans, or golden raisins make excellent add-ins for extra texture.

How do I freeze them properly?

Wrap each muffin individually in plastic wrap, then place them in a freezer bag or container to prevent freezer burn.


Want More Muffin Ideas?

If you love these Tasty Hawaiian Pineapple Carrot Muffins, you’ll probably enjoy these other favorites:

Zucchini Carrot Oatmeal Muffins for a veggie-packed, wholesome snack.
Lemon Blueberry Loaf if you’re craving citrusy, berry goodness.
Strawberry Crunch Pound Cake for a fruity, nostalgic dessert.
2-Ingredient Pineapple Cake for an ultra-easy tropical treat.
Easy Carrot Cake Bars if you love carrot cake in bar form.

For even more delicious recipes, visit my Pinterest board where I share daily inspirations: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you add nuts or extra coconut? Did you skip the frosting or pile it high?

I love hearing how you make these recipes your own. Feel free to drop questions, too—let’s help each other bake better!


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tasty Hawaiian Pineapple Carrot Muffins

Tasty Hawaiian Pineapple Carrot Muffins


  • Author: Olivia McKenney
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Tasty Hawaiian Pineapple Carrot Muffins bring a burst of tropical flavor with juicy pineapple, sweet carrots, and warm spices, topped with optional cream cheese frosting. Perfect for breakfast, brunch, or dessert.


Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup grated carrots

¾ cup crushed pineapple drained

½ cup shredded coconut optional

¾ cup brown sugar

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract


Instructions

1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, whisk eggs, brown sugar, vegetable oil, and vanilla. Fold in grated carrots, crushed pineapple, and coconut if using.

4. Gently mix dry ingredients into wet mixture until just combined. Do not overmix.

5. Divide batter evenly into muffin cups filling ¾ full.

6. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool completely.

7. Frost with cream cheese frosting and garnish with extra pineapple or carrots if desired.

Notes

To store, keep in an airtight container for 3 days at room temp or refrigerate up to a week. Freeze up to 3 months. For dairy-free, skip the frosting or use a vegan alternative.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Muffins, Dessert, Brunch
  • Method: Baking
  • Cuisine: American, Hawaiian-inspired

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pineapple, carrot, muffins, tropical, dessert

WANT TO SAVE THIS RECIPE?