These are a fresh and wonderful breakfast muffin. The pineapple is not overwhelming… use fresh or canned— but it adds a wonderful, sweet flavor with a delicious crumbly topping too.
PINEAPPLE MUFFINS
www.RecipeGirl.com
MUFFINS:
2 cups all-purpose flour
1/2 cup granulated white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 (8-ounce) can crushed pineapple (save the juice)
1 large egg
3/4 cup milk (nonfat is fine)
1/4 cup butter, melted
TOPPING:
1/4 cup butter, melted
1/4 tsp. ground cinnamon
1/3 cup (packed) brown sugar
1/2 cup all-purpose flour
1. Preheat oven to 375 degrees F. Grease 12 muffin tins or line with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Drain pineapple (reserving 1/4 cup juice- also reserve about 2 Tbsp. of the pineapple to add to the tops of the muffins). Add bulk of pineapple, reserved juice, egg, milk, and butter to the dry ingredients; stir just until combined. Use an ice cream scoop to divide the batter among the 12 muffin cups (that’s the easiest way to do it… or just spoon it in). Sprinkle a little bit of the reserved, crushed pineapple onto the tops of each one.
3. In a small bowl, combine topping ingredients. Sprinkle the crumbled topping onto each muffin.
4. Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Yield: 12 muffins
Source: Adapted from www.Allrecipes.com
One Comment
I tried these muffins recently, because I thought they looked delicious! Unfortunately, I didn’t read the recipe carefully, and used a fresh pineapple and neglected to sub anything for the pineapple juice. Perhaps you could edit the ingredient list to note that the juice from the canned pineapple should be reserved and used later?
Love your site, and really enjoy your recipes.
[Reply]
Lori Lange Reply:
July 31st, 2010 at 12:00 PM
@Jen, Thanks- I had stated in the recipe to add the reserved juice, but I just added in the ingredient list, “save the juice.” I’d like to try these using fresh pineapple.
[Reply]