Pineapple Muffins
These are a fresh and wonderful breakfast muffin. The pineapple is not overwhelming. It adds a wonderful, sweet flavor with a delicious crumbly topping too.
Servings: 12 muffins
Ingredients
MUFFINS:
- 2 cups all purpose flour
- ½ cup granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- One 8-ounce can crushed pineapple (save the juice)
- ¾ cup cream
- 1 large egg
- ¼ cup (½ stick) butter, melted
TOPPING:
- ½ cup all purpose flour
- ⅓ cup packed brown sugar
- ¼ cup (½ stick) cold butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375℉. Spray 12 muffin tins with nonstick spray, or line with paper liners.
PREPARE THE MUFFINS:
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Drain the pineapple (reserving ¼ cup juice- also reserve about 2 tablespoons of the pineapple to add to the tops of the muffins). Add the bulk of the pineapple, reserved ¼ cup juice, cream, egg 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.
PREPARE THE TOPPING:
- In a small bowl, combine the topping ingredients- cutting the butter into the dry ingredients to create a crumbly mixture. Sprinkle the crumbled topping onto each muffin.
- Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- For an extra burst of pineapple flavor, add some pineapple extract (available on Amazon). Or drizzle a light glaze on top of the crumb topping as it comes out of the oven (pineapple juice combined with powdered sugar).
Nutrition
Serving: 1muffin | Calories: 245kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 183mg | Potassium: 193mg | Fiber: 1g | Sugar: 18g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg