Mouthwatering Pineapple Muffins
Pineapple Muffins are muffins topped with crushed pineapple and a mixture of flour, brown sugar, butter and cinnamon. I’ve had this recipe a long time and on an old copy of it I had noted that “these muffins are some kind of wonderful!” (Some Kind of Wonderful is an old song I always liked.) Pineapple muffins are one of my favorite muffin recipes and I have no shortage of muffin recipes! In fact, many of my favorite muffin recipes are on this website!
The muffin batter is made in the standard way by placing all dry ingredients together, mixing together the wet ingredients and then combining the wet ingredients with the dry ingredients, stirring just until the dry ingredients are moistened. Don’t overbeat muffins or the results may be tunnels and/or holes in the finished product. Then the muffin tins are filled 1/2 full with the batter.
The next step is to add drained crushed pineapple on top of the batter as shown in the photo below.
The brown sugar mixture is added on top of the pineapple layer as shown below.
Please note that this muffin recipe makes 16 standard-sized muffins. If the muffin tin is fuller than 1/2 full, the muffins will spread out over the top of the muffin tins and the brown sugar will make a sticky mess that is hard to scrape off the top of the muffin tin. This happened to me once when I forgot the recipe made 16 muffins instead of 12 and I filled the muffin tins too full! Don’t let it happen to you!
The muffins bake at 375°F. for 30 minutes.
The Recipe – PIneapple Muffins
- 1 8-oz. can crushed pineapple
- 1/2 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted and divided
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- Drain pineapple, reserving 1/4 cup juice.
- For topping: Combine 1/2 cup flour, brown sugar, cinnamon and 1/4 cup melted butter; stir well. Set aside.
- For muffin batter: Combine flour, sugar, baking soda and salt. Combine egg, milk, remaining 1/4 cup melted butter and reserved pineapple juice. Stir well.
- Make a well in center of dry ingredients; add liquid ingredients, stirring until the dry ingredients are moistened. (Don't overmix!)
- Spoon batter into muffin pans that have been sprayed with pan coating. Fill muffin tins 1/2 full. Spoon crushed pineapple over the batter. Sprinkle on topping mixture.
- Bake at 375 degrees F. for 30 minutes. Yield: 16 muffins
Pineapple Muffins are wonderful for breakfast and brunch but they are also great for snacks any time! Muffins are great to include in a child’s lunchbox. Leftover muffins can be frozen and enjoyed at a moment’s notice. One minute on high in a microwave oven is usually sufficient time to reheat a frozen muffin to perfection! (Be sure to check this as microwaves do vary by brand.)
Try Pineapple Muffins soon and take a trip to the tropics without leaving the kitchen!
Remember to Savor the Flavor,
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