Pineapple Carrot Buttermilk Muffins

5 from 2 votes

If you want to bake the best muffins ever, try these buttermilk carrot pineapple muffins and I assure you will be floored by the taste and texture of these bakery style muffins. Use seasonal fruits to bake different variations of these buttermilk muffins.

Prep Time20

Cook Time20

Cooling Time10

Total Time50

Method: Baking

Course: Muffins

Servings: 12 Muffins

Ingredients

Streusel Topping:

1 tablespoon unsalted butter cold
⅓ cup brown sugar firmly packed
½ teaspoon ground cinnamon
½ cup walnuts finely chopped

Wet Mix:

½ cup vegetable oil
1 and ⅓ cups light brown sugar firmly packed
1 tablespoon citrus peel zest grated
1 count flax egg
2 teaspoons vanilla extract
1 cup buttermilk

Dry Mix:

2 and ½ cups all-purpose flour
¼ teaspoon salt
2 and ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup carrot grated
½ cup zucchini grated
1 cup pineapple fresh, finely chopped

Instructions

For the streusel topping:

In a small bowl, mix together all the ingredients listed for the streusel topping to make a crumbly mixture; set aside.

For the pineapple carrot muffins:

Preheat the oven to 400F/190C for 15 minutes. Make flax egg in a small bowl and set aside.
Line 12 muffin cup pan with paper liners and lightly grease it with non-stick cooking spray so that peeling the muffins off the liner will be easy. Also grease the top of the muffin pan because when the muffin top rises fully it will stick to the pan otherwise.
In a large bowl whisk together the ingredients listed under the wet mix.
In another large bowl, stir together the flour, salt, baking powder, baking soda and cinnamon. Add to the wet ingredients and mix well.
Fold in the carrot, pineapple and zucchini. The batter will firm up.
If the batter seems to be loose, add up to ¼ cup of flour in small increments to make the batter a bit stiffer.
Use the ⅓rd cup measure to scoop the batter and fill the muffin cups to the top.
Sprinkle the streusel topping evenly over each muffin.
Bake the muffin for 5 minutes at 400F and then lower the oven temperature to 350F and bake for another 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Mine was done in 14 minutes.
Remove the muffin tin from the oven. Let the muffins cool in the pan for about 10 minutes before you can unmold it and cool it on a wire rack.

Notes

Can increase the sugar to 1 and ½ cups if you like it a bit sweet.
I added zucchini because I had a small piece leftover. There are so many other variations you can bake keeping this as a base recipe. Like, cranberries, apple, banana, blueberries, strawberries, etc.
Substitute some of the all-purpose flour with whole wheat flour to make healthy pineapple carrot muffins.

Taste & Texture

Trust me when I say that these are the best muffins I have ever baked in the past 10 years. I was super proud of this no egg carrot pineapple muffins because the original recipe had egg and I made it egg free. I can't say enough about how light and airy the texture was especially for an eggless muffin. The sweetness was just right for us, but if you want it a bit sweeter you can increase the quantity of sugar. The streusel topping made these muffins taste even better. The crunchy topping was to die for! Do not omit the topping.

Nutrition