Flavored with bits of pineapple and fresh lemon zest these light and tasty mini muffins are the perfect size for a mid-morning snack.

Pineapple Lemon Mini Muffins

Mini muffins are easy to make and the perfect size for snacking, but not every muffin recipe is perfectly suited to this petite size. Read on for a few simple recipe conversion tips.

Tips for making mini muffins:

  • Choose your mix-ins carefully: Opt for small bits like the finely chopped pineapple in this recipe. Other options include mini chocolate chips, finely chopped dried fruits (think apricots), or finely chopped nuts.
  • Calculate your yield: A recipe that makes 12 standard-sized muffins will make approximately 24 mini-sized muffins. The quantity of batter is about 3 cups.
  • Calculate your baking time: When converting a recipe for standard muffins, reduce the baking time, but not the temperature. Bake for 10 to 13 minutes and test by inserting a toothpick into the center of two or three individual muffins. When it comes out clean, they’re done.

More muffin recipes:

Pineapple Lemon Mini Muffins

Pineapple Lemon Mini Muffins

Yield: 24 mini muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Flavored with bits of pineapple and fresh lemon zest these light and tasty mini muffins are the perfect size for a mid-morning snack.

Ingredients

  • 1 cup finely chopped fresh pineapple
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 tablespoons butter, melted and cooled
  • 1/2 teaspoon lemon extract (or vanilla)
  • 1-1/2 teaspoons fresh lemon zest

Instructions

  1. Preheat the oven to 375°F and lightly grease the cups in a mini (or standard - see notes) muffin tin.
  2. Place the chopped pineapple in a fine-mesh strainer, set it over a bowl and, using the back of a large spoon, press out the excess juice. Let the pineapple continue draining while you prepare the muffin batter.
  3. Whisk the flour, baking powder, baking soda and salt together in a mixing bowl and set aside.
  4. In a larger mixing bowl, whisk the egg, milk and sugar together until frothy, then stir in the melted butter, lemon extract and lemon zest.
  5. Add the dry ingredients and mix until thoroughly blended, then stir in the pineapple. The batter will be rather thick.
  6. Divide the batter between the prepared muffin tins and bake for 11 to 13 minutes or until a toothpick inserted into the center of a muffin at the center of the pan comes out clean.
  7. Cool the muffins in the pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container and refrigerate after one day.

Notes

To make standard-sized muffins:

Follow the recipe as written and increase the baking time to 14 to 16 minutes.

Nutrition Information:
Yield: 12 Serving Size: 2 muffins
Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 194mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 3g

Note: Nutrition information is estimated and may vary from your actual results.

© Lynne Webb
Cuisine: American / Category: Baking Recipes