These carrot, pineapple, and candied ginger muffins are full of warm spices, like ginger, cinnamon, and nutmeg. Almond flour and Greek yogurt add moisture and a delicately tender crumb. And that turbinado sugar topping is a sparkling, crunchy crowning touch.
Come winter in the Bay Area, when the mornings are cold and nippy and the sun is not yet shining through, there is frost on the roofs of the homes outside our window. Stepping outside in the garden, misty fog blowing out of your mouth, a warm cuppa Masala Chai, and these delicious muffins are all that I need to start off my day. These muffins are a hit with my kids and they love them for breakfast with a warm glass of milk before they start their school day.
I finely chop the candied ginger so that you get tiny bites of it in the muffin for that slight kick. The spices that I use in these muffins are ground ginger, ground cinnamon, and nutmeg—bring on all the winter spices in one delicious morning treat.
There is nothing Indian-inspired about these muffins, but living in the United States, this recipe has become a part of our lives, part of our routine, and one of several breakfasts that I make for my kids. We have roots in one place, and carry the foods, culture, and tradition from our roots to wherever we end up. We adapt to the place we settle in as adults. We evolve with the culture and the foods from that place while also trying to maintain our original culture and traditions. In the process of building new traditions for our kids, they can experience both and embrace them as their own.—Amisha Dodhhia Gurbani
Carrot, Pineapple, and Candied Ginger Muffins FAQs
Leftover muffins should be stored in an airtight container and enjoyed within 2 to 3 days.
You can freeze them for up to 3 months, tightly wrapped if you have leftovers. Thaw on the counter, still wrapped, and serve.
Not into that sweet, tingly ginger? You can substitute 3/4 cup finely of chopped toasted walnuts or pecans instead.
Carrot, Pineapple, and Candied Ginger Muffins
With the onset of winter, the carrots at the market are much sweeter and deep orange in color. Candied ginger hits the grocery stores because all the holiday baked goods need a whiff of warm ginger in them. These muffins also have sweet pineapple because it complements the carrots and candied ginger really well, which I simply love.
Preheat the oven to 400ºF (200°C). Line two standard 12 cup or 6 cup jumbo muffin pans with paper liners.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and nutmeg until combined.
In a large bowl, combine the granulated sugar and light brown sugar. Add the vegetable oil and, using a balloon whisk, whisk for a minute to combine.
Add the eggs, one at a time, and whisk vigorously after the addition of each egg. Add the Greek yogurt and vanilla extract and whisk to combine.
Add the dry ingredients to the wet ingredients, and, using a rubber spatula, fold in the wet with the dry, just until you see specks of flour throughout. Do not overmix.
Add the grated carrots, pineapple, and candied ginger (or nuts), and mix gently to fold them into the batter. Do not overmix.
Using an ice cream scoop, scoop out a heap of the batter into each liner, leaving a 1/3 inch (1 cm) gap from the top of the liner. Distribute the batter evenly among the liners. Depending on the size of your muffin pan, you’ll get between 12 and 24 muffins.
Sprinkle the sparkling sugar or turbinado sugar equally on top of all the muffins (about 1/2 teaspoon per muffin, or more if you like a very crispy muffin top).
Put the pans on the middle rack of the oven to bake for 10 minutes. Lower the temperature to 375ºF (190°C), and continue to bake until a tester comes out clean and the tops are golden brown and shiny in color, about 10 minutes more for standard muffins, or 20 minutes more for jumbo muffins.
Remove muffins from the oven and let cool for 30 minutes.
Serving: 1servingCalories: 244kcal (12%)Carbohydrates: 47g (16%)Protein: 6g (12%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 47mg (16%)Sodium: 273mg (12%)Potassium: 195mg (6%)Fiber: 2g (8%)Sugar: 28g (31%)Vitamin A: 1858IU (37%)Vitamin C: 2mg (2%)Calcium: 77mg (8%)Iron: 2mg (11%)
Recipe Testers’ Reviews
Originally published November 8, 2021