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Pineapple Lemon Muffins

Pineapple Lemon Muffins recipe image
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.
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 16
Calories: 795.9
Dietary: Vegetarian
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
  • 1/2 cup Brown Sugar; Packed
  • 1 teaspoon Lemon Peel; Grated
  • 1/8 teaspoon Nutmeg; Ground
  • 3 tablespoon Margarine; Melted
  • 1 3/4 ounce Pineapple; Crushed, Drained
  • 8 Maraschino Cherries; Halved
  • 2 cup Whole Wheat Flour
  • 1/4 cup Sugar
  • 3 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Nutmeg
  • 1 Egg; Large, Beaten
  • 1 cup Skim Milk
  • 3 tablespoon Vegetable Oil
Directions
  1. 1
    Preheat oven to 375°F (190°C). Grease 16 muffin cups or line with paper liners.
  2. 2
    In a small bowl, mix together the packed brown sugar, grated lemon peel, 1/8 teaspoon ground nutmeg, and melted margarine until well combined.
  3. 3
    Divide the sugar-lemon mixture evenly among the prepared muffin cups, pressing gently into the bottom.
  4. 4
    Place a spoonful of drained crushed pineapple and one maraschino cherry half into the bottom of each muffin cup.
  5. 5
    In a large mixing bowl, whisk together whole wheat flour, sugar, baking powder, salt, and the remaining 1/8 teaspoon ground nutmeg.
  6. 6
    In a separate medium bowl, beat together the egg, skim milk, and vegetable oil until smooth and well blended.
  7. 7
    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.
  8. 8
    Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  9. 9
    Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 10
    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.

Keywords: pineapple, lemon, muffins, baking, breakfast, snack, citrus, tropical, whole wheat, maraschino cherries, nutmeg, easy, vegetarian, homemade, moist, zesty, quick, pantry staples
Read it online: https://www.chefs-mate.com/recipe/pineapple-lemon-muffins/