Pineapple Mini Muffins
Flavored with bits of pineapple and fresh lemon zest these light and tasty mini muffins are the perfect size for a mid-morning snack.
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:
- Pumpkin Spice Muffins
- Apple Oatmeal Muffins
- Banana Walnut Muffins
- Jordan Marsh Blueberry Muffins (from Yankee Magazine)
Pineapple Lemon Mini Muffins
- 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
- Preheat the oven to 375°F and lightly grease the cups in a mini (or standard – see notes) muffin tin.
- 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.
- Whisk the flour, baking powder, baking soda and salt together in a mixing bowl and set aside.
- 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.
- Add the dry ingredients and mix until thoroughly blended, then stir in the pineapple. The batter will be rather thick.
- 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.
- 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.