Pineapple Muffins
These pineapple muffins will transport you to a tropical island! The recipe calls for crunchy pecans, but toasted coconut works just as well.
Ingredients
- 4 teaspoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup finely chopped pecans
For the Pineapple Muffins
- 2 1/4 cups all-purpose flour, 10 ounces
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar, light, packed
- 6 tablespoons butter, softened
- 2 large eggs
- 1 9-ounce can crushed pineapple (undrained)
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Grease and flour a 12-cup muffin tin. Heat the oven to 375 F.
- Combine the topping ingredients in a small bowl and set aside.
- Combine the flour, baking powder, soda, and salt; whisk to blend well and set aside.
- In a mixing bowl with electric mixer, beat the brown sugar and butter together until light and fluffy. Add the eggs and beat until well blended. Add the vanilla, pineapple, and 1 cup of the chopped pecans or walnuts.
- Add the flour mixture to the pineapple mixture and stir just until ingredients are all moistened and blended. Do not overmix.
- Fill the prepared muffin cups about 2/3 to 3/4 full and sprinkle with the topping mixture.
- Bake pineapple muffins for about 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tried this recipe?Let us know how it was!