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!
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.