Sunrise Muffins

Home » In the Kitchen » Breads » Quick Breads » Sunrise Muffins

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

With apple, carrot, pineapple and more, these fantastic breakfast muffins will get you started on your day.

Sunrise Muffins 2

To begin, line a standard muffin pan with papers and set it aside.

Preheat your oven to 350 degrees.

Core an apple. I used Red Delicious, but you could also use a Granny Smith. Once it is cored, shred the apple with a grater.


Put the shredded apple into a sieve over a dish to catch the liquid.


Add in 8 ounces of crushed pineapple with the liquid.


Press the juice out of the fruit. Using the bottom of a small dish works great.


Set the fruit aside. Take the juice and pour it into a small saucepan. Bring the juice to a boil and let it cook down to 1/4 cup. Then let it cool. You can let it do this while you continue with the recipe. To cool the juice concentrate quickly, pour it into a shallow dish and set it in your freezer for a few minutes.




Then in the same little pan, melt one stick (1/2 cup) of butter.


Shred 2 large Carrots. Set aside.


In a bowl, combine 2 1/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon salt and 1 teaspoon cinnamon. Stir them all together.


In a mixing bowl, combine the melted, cooled butter and 1 1/2 teaspoon vanilla extract.


3 Eggs


And the cooled juice concentrate.


Mix it all together.


Mix in the dry mixture, about half at a time. Mix until just combined.


Finely chop up about 1/2 cup of Pecans.


Add the pecans, pineapple, apple, and carrots to the batter and stir them in.


Scoop the batter into the muffin cups.


These muffins don’t rise a great deal, so it is okay to fill them right to the top.


Sunrise Muffins

Sunrise Muffins 3

Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.

Allow them to cool a little bit. Enjoy warm or at room temperature.

Sunrise Muffins

Constance Smith - Cosmopolitan Cornbread
With apple, carrot, pineapple and more, these fantastic breakfast muffins will get you started on your day.
5 from 3 votes
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Course Breakfast or Brunch Foods, Muffins
Cuisine American
Servings 12 muffins
Calories 273 kcal


  • 8 ounces crushed pineapple, with juice
  • 1 apple, shredded
  • 2 large carrots, shredded
  • 2 ¼ c all-purpose flour
  • ¾ c sugar
  • 1 ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 c butter, melted & slightly cooled
  • 3 large eggs
  • 1 ½ teaspoon vanilla extract
  • ½ c pecans, finely chopped


  • Preheat oven to 350 degrees. Line a standard muffin pan with papers or grease the pan.
  • In a dish with a sieve, drain the pineapple and shredded apple, pressing as much juice as possible into the dish. Set the fruit aside and pour the juice into a small saucepan. Bring the juice to a medium boil, and cook it down to ¼ cup. Allow the juice to cool.
  • Melt the stick of butter and allow it to cool as well.
  • Meanwhile, in a bowl combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a mixing bowl, whisk together the melted butter, juice, eggs, and vanilla until combined.
  • Gradually mix in the dry ingredients, in two batches, until just mixed.
  • Stir in the chopped pecans, carrots, pineapple, and apple.
  • Scoop the batter into the muffin tin. It is okay to fill the cups, as these do not rise a great deal.
  • Bake 22-26 minutes, or until a toothpick inserted in the center comes out clean.
  • Enjoy warm or room temperature.


Serving: 1cCalories: 273kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 67mgSodium: 407mgFiber: 2gSugar: 17g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

3 thoughts on “Sunrise Muffins”

  1. This recipe sounds so good. I need to take muffins to a group of friends next month so this will be the one I take.
    By the way loved the pictures you put on the blog!!! They was amazing!
    Thanks for all the extras you put on your blog. :)


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.