Pineapple Muffins

I had been wating muffins for some time and decided to bite the bullet.  I had a lonley can of crushed pineapple in the pantry that I got on sale that I had no idea what to do with, so I scoured for a recipe.

The one I found did the trick – easy, not too sweet, yet a nice sweet and crunchy topping. A nice change from your typical banana or apple muffin – not that I have any less respect for either one, mind you!

Now the next challenge will be to remember to buy a “normal” size muffin tin – I always think I have one, until I need it, which is when I realize I have a mini muffin tin, and a texas sized muffin tin. Sigh. Well, these made some mighty fine Texas sized ones!

Pineapple Muffins
Recipe # 289262

1/2 c. crushed pineapple 

1/2 c. all-purpose flour

1/3 c. brown sugar, firmly packed

1/4 tsp. ground cinnamon

1/4 tsp. nutmeg

1/2 c. butter, melted and divided in half

2 c. all-purpose flour

1/2 c. sugar

1 tbsp. baking powder

1/2 tsp. salt

1 egg, beaten

3/4 c. milk

  • Preheat oven to 375°F.
  • Drain pineapple and reserve 1/4 cup juice.
  • Combine 1/2 c flour, brown sugar, cinnamon and 1/4 c melted butter; stir well. (Cinnamon mixture to be used later).
  • In a large bowl, combine the 2 cups flour, sugar, baking powder and salt.
  • In a separate bowl, combine the egg, milk, remaining 1/4 c melted butter, and reserved pineapple juice; stir well.
  • Make a well in the center of the dry ingredients and add the liquid ingredients, stirring just until moistened (do not overmix!).
  • Spoon batter into greased and floured (or lined) muffin tins, filling 1/2 full.
  • Spoon pineapple over batter and sprinkle with the cinnamon mixture.
  • Bake at 375F for 30 minutes.




2 responses to “Pineapple Muffins

  1. Wow! How creative! I’m going to have to try that recipe!

    Welcome to TWD!

  2. Sounds good! My mom used to make pineapple raisin muffins, and I adored them. There’s something so fabulous about the unexpected flavor of pineapple at breakfast.