Its always a pleasant surprise to bite into a muffin that has pineapple hiding in it. These are no exception. The carrot, walnut and raisin play off the pineapple wonderfully and make these sweet little gems great with coffee, tea or as a snack. Enjoy!
While preheating over to 425 degrees, spray a regular muffin tin or a jumbo muffin tin/popover tin- well with cooking spray. (These work best in a larger, higher tin because we are going to bake them to rise tall, but they will work in a smaller muffin tin as well ..the choice is yours)
In a large bowl, gently mix together flour, baking powder, salt, allspice and cinnamon. Mix until all dry ingredients are combined.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, pineapple juice and vanilla extract.
Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the walnuts, raisins, carrot and then very gently fold in the pineapple.
Pour batter into prepared muffin tins, filling all the way to just under the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes