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Pineapple Citrus Muffins

Pineapple Citrus Muffins recipe image
These Pineapple Citrus Muffins are a delightful breakfast or snack option that combines the natural sweetness of crushed pineapple with the bright, aromatic notes of orange zest. The addition of chopped dates adds a subtle depth of flavor and extra moisture, while whole wheat flour provides a hearty texture. Soft, golden, and speckled with walnuts if desired, these muffins are perfect for weekend brunches or packing into lunchboxes. They offer a comforting, home-baked feel with a refreshing tropical twist that pairs beautifully with coffee or tea.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1061.6
Dietary: Vegetarian
Description
These Pineapple Citrus Muffins are a delightful breakfast or snack option that combines the natural sweetness of crushed pineapple with the bright, aromatic notes of orange zest. The addition of chopped dates adds a subtle depth of flavor and extra moisture, while whole wheat flour provides a hearty texture. Soft, golden, and speckled with walnuts if desired, these muffins are perfect for weekend brunches or packing into lunchboxes. They offer a comforting, home-baked feel with a refreshing tropical twist that pairs beautifully with coffee or tea.
Ingredients
  • 1/3 cup Honey
  • 1/4 cup Butter or margarine -- softened
  • Egg
  • 8 ounces Crushed pineapple
  • 1 teaspoon Grated orange peel
  • 1 cup Flour
  • 1 cup Whole wheat flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground nutmeg
  • 1 cup Chopped dates
  • 1/2 cup Chopped walnuts -- optional
Directions
  1. 1
    Preheat oven to 375F (190C). Grease 12 muffin cups or line with paper liners.
  2. 2
    In a large bowl, beat together the honey and softened butter until well combined.
  3. 3
    Beat in the egg until smooth.
  4. 4
    Stir in the undrained crushed pineapple and grated orange peel until evenly distributed.
  5. 5
    In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and ground nutmeg.
  6. 6
    Add the dry ingredients to the wet mixture along with the chopped dates and walnuts (if using).
  7. 7
    Stir gently until just combined; do not overmix.
  8. 8
    Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. 9
    Bake for 25 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
  10. 10
    Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1061.6kcal
% Daily Value *
Total Fat 33.9g53%
Saturated Fat 6.0g30%
Cholesterol 46.6mg16%
Sodium 1658.8mg70%
Total Carbohydrate 181.4g61%
Dietary Fiber 16.5g66%
Sugars 77.5g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use undrained crushed pineapple to keep the muffins moist. If using canned pineapple that is very wet, you may drain excess liquid to prevent the batter from becoming too thin.

The orange zest adds a bright aromatic flavor. Make sure to zest the orange before juicing it if you need juice for other uses, as it is easier to zest a firm, dry orange.

Chopped dates provide natural sweetness and chewiness. If dates are unavailable, you can substitute with chopped dried apricots or raisins.

Walnuts are optional but add a nice crunch. For a nut-free version, simply omit them or use sunflower seeds.

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.

Keywords: pineapple, citrus, muffins, breakfast, baking, orange zest, dates, walnuts, whole wheat, honey, moist, tropical, snack, brunch, vegetarian, easy, homemade, fruit muffins, nutmeg
Read it online: https://www.chefs-mate.com/recipe/pineapple-citrus-muffins/