These Pineapple Lemon Muffins are a delightful blend of tropical sweetness and zesty citrus brightness. Made with crushed pineapple, fresh lemon peel, and a hint of nutmeg, they offer a moist, tender crumb that’s perfect for breakfast or an afternoon snack. The combination of whole wheat flour and skim milk keeps them slightly lighter than traditional muffins, while maraschino cherries add a fun, vintage touch. Ideal for weekend baking, these muffins pair beautifully with coffee or tea. They’re easy to prepare, require common pantry staples, and deliver a burst of flavor in every bite. Great for sharing or freezing for later enjoyment.
Pineapple Lemon Muffins
Description
These Pineapple Lemon Muffins are a delightful blend of tropical sweetness and zesty citrus brightness. Made with crushed pineapple, fresh lemon peel, and a hint of nutmeg, they offer a moist, tender crumb that's perfect for breakfast or an afternoon snack. The combination of whole wheat flour and skim milk keeps them slightly lighter than traditional muffins, while maraschino cherries add a fun, vintage touch. Ideal for weekend baking, these muffins pair beautifully with coffee or tea. They're easy to prepare, require common pantry staples, and deliver a burst of flavor in every bite. Great for sharing or freezing for later enjoyment.Ingredients
Directions
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Preheat oven to 375°F (190°C). Grease 16 muffin cups or line with paper liners.
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In a small bowl, mix together the packed brown sugar, grated lemon peel, 1/8 teaspoon ground nutmeg, and melted margarine until well combined.
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Divide the sugar-lemon mixture evenly among the prepared muffin cups, pressing gently into the bottom.
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Place a spoonful of drained crushed pineapple and one maraschino cherry half into the bottom of each muffin cup.
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In a large mixing bowl, whisk together whole wheat flour, sugar, baking powder, salt, and the remaining 1/8 teaspoon ground nutmeg.
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In a separate medium bowl, beat together the egg, skim milk, and vegetable oil until smooth and well blended.
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Pour the wet ingredients all at once into the dry ingredients. Stir gently with a spatula until just moistened and no dry streaks remain. Do not overmix.
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Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
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Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove muffins from the oven and immediately invert them onto a wire rack to cool completely.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 795.9kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 4.7g24%
- Cholesterol 0.0mg0%
- Sodium 3130.7mg131%
- Total Carbohydrate 140.9g47%
- Dietary Fiber 12.7g51%
- Sugars 52.4g
- Protein 17.9g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
