These muffins combine the tropical sweetness of pineapple with the earthy flavor of carrots, creating a delightful treat perfect for any time of the day.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, and ginger.
Ensure the dry ingredients are well mixed to evenly distribute the spices.
Add the grated carrots, raisins, and chopped walnuts to the dry mixture and stir to combine.
Coating the raisins and nuts with flour helps prevent them from sinking to the bottom of the muffins.
In another bowl, whisk together the crushed pineapple, eggs, melted butter, and vanilla extract.
Make sure the butter is slightly cooled to prevent cooking the eggs.
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Overmixing can make the muffins dense; mix until you no longer see dry flour.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy your delightful tropical treat!
Pair with a cup of tea or coffee for a perfect snack.
