Pineapple Muffins

These Pineapple Muffins are a delightful treat that combines the bright, juicy sweetness of crushed pineapple with the warm, comforting spice of cinnamon. The batter is tender and moist, thanks to the addition of milk and pineapple juice, while the topping provides a satisfying crunch and a burst of flavor in every bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins pair beautifully with a cup of coffee or tea. They are easy to make with common pantry staples, making them a reliable choice for busy mornings or weekend baking sessions. Serve them warm from the oven for the best texture and flavor.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 210

Dietary: Vegetarian

Description

These Pineapple Muffins are a delightful treat that combines the bright, juicy sweetness of crushed pineapple with the warm, comforting spice of cinnamon. The batter is tender and moist, thanks to the addition of milk and pineapple juice, while the topping provides a satisfying crunch and a burst of flavor in every bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins pair beautifully with a cup of coffee or tea. They are easy to make with common pantry staples, making them a reliable choice for busy mornings or weekend baking sessions. Serve them warm from the oven for the best texture and flavor.

Ingredients

1 can (8 ounces) Crushed pineapple
1/2 cup All-purpose flour
1/3 cup Firmly packed brown sugar
1/4 teaspoon Ground cinnamon
2 tablespoons Butter or margarine, melted
2 cups All-purpose flour
1/2 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 large Egg, beaten
3/4 cup Milk

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C). Grease a 12-cup muffin tin or line with paper liners.
2
Drain the crushed pineapple, reserving 1/4 cup of the juice. Set the drained pineapple aside.
3
In a small bowl, combine 1/2 cup flour, brown sugar, cinnamon, and 2 tablespoons melted butter. Stir until the mixture resembles coarse crumbs. Set aside for topping.
4
In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
5
In a separate medium bowl, combine the beaten egg, milk, reserved pineapple juice, and remaining melted butter. Whisk until smooth.
6
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until the flour is moistened. Do not overmix.
7
Fold in the drained crushed pineapple until evenly distributed.
8
Divide the batter evenly among the prepared muffin cups, filling each about half to two-thirds full.
9
Sprinkle the cinnamon-brown sugar topping evenly over each muffin.
10
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 210kcal

% Daily Value *
Total Fat 6.5g10%
Saturated Fat 3.8g19%
Cholesterol 35mg12%
Sodium 280mg12%
Total Carbohydrate 36g12%
Dietary Fiber 1.2g5%
Sugars 22g
Protein 3.5g8%

* 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

For extra moisture, you can add 1/4 cup of yogurt or sour cream to the wet ingredients.

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

If you prefer a stronger pineapple flavor, use pineapple juice instead of milk in the batter.

Check the muffins at the 20-minute mark, as oven temperatures can vary. They should be golden brown and spring back when lightly touched.

Keywords: pineapple, muffins, breakfast, baking, cinnamon, brown sugar, moist, tropical, snack, brunch, easy, homemade, fruit, dessert, oven, flour, butter, eggs

Read it online: https://www.chefs-mate.com/recipe/pineapple-muffins/