Pineapple Muffins
Ready in just 30 minutes, these delicious pineapple muffins are lightly sweetened, flavored with lemon, and have a moist, tender texture. Make them mini-sized for snacking or regular-sized for a breakfast treat.
Servings: 24 mini muffins
Ingredients
- 1 cup pineapple chunks well drained (see notes)
- 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 granulated sugar
- 4 tablespoons unsalted butter melted and cooled
- 1/2 teaspoon lemon (or vanilla) extract
- 1-1/2 teaspoons fresh lemon zest
Instructions
- Preheat the oven to 375°F and lightly grease the cups of a mini muffin tin.
- Dice the pineapple into 1/4-inch pieces, transfer it to a fine-mesh strainer, and set it over a bowl. Use a spoon to press out the juices and 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 thick.
- Divide the batter between the prepared muffin cups (a tablespoon-sized cookie scoop works great) 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 rack to cool completely. See recipe notes for storage tips.
Notes
ABOUT THE PINEAPPLE: Once chopped, the pineapple must be thoroughly drained so the muffin batter has the right consistency. We recommend using pineapple chunks instead of crushed pineapple because you can drain it well without mashing it.
REGULAR-SIZED MUFFINS: This recipe will make between 9 and 12 standard-sized muffins (based on filling the cups about 2/3 full with batter). Baking time should be increased to 18 to 22 minutes. Note: You might want to bake one or two muffins to test the baking time before baking the whole batch. If you do this, make sure to let the muffin tin cool completely before refilling.
How to Store
Our mini pineapple muffins can be stored unrefrigerated for two days. Before storing, it's important that the muffins have cooled completely. This prevents moisture build-up in the storage container. Choose an airtight container large enough for the muffins to have a little space between them and store them in a cool, dry place. To freeze muffins, transfer them to a zip-top freezer bag and seal them tightly for up to two months. Thaw them at room temperature. REHEATING: To reheat pineapple muffins, wrap them in aluminum foil and place them in a preheated 350°F oven for 6 to 8 minutes.Nutrition
Serving: 1muffin | Calories: 80 | Total Fat: 2g | Cholesterol: 13mg | Sodium: 91mg | Carbohydrates: 13g | Fiber: 0.4g | Sugar: 5g | Protein: 2g