Pineapple Muffins
These Pineapple Muffins are a tropical delight with juicy pineapple and a crunchy brown sugar topping. Perfect for breakfast or a sweet snack!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 8-ounce can crushed pineapple save the juice
- 1/2 cup cream
- 1 large egg
- 1/2 cup butter melted (1 stick)
- 1/4 cup all-purpose flour for topping
- 1/2 cup packed brown sugar
- 1/4 cup butter cold, cut into small pieces (½ stick)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise beautifully.
- Grease a 12-cup muffin tin with cooking spray or line it with paper liners for easy removal. This will help prevent the muffins from sticking.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of granulated white sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mixing these dry ingredients first ensures an even distribution of the leavening agent.
- In another bowl, combine the crushed pineapple (along with its juice), 1/2 cup of cream, 1 large egg, and 1/2 cup of melted butter. Mix these ingredients until well combined.
- Pour the wet mixture into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- In a small bowl, mix 1/4 cup of all-purpose flour, 1/2 cup of packed brown sugar, 1/4 cup of cold butter (cut into small pieces), and 1 teaspoon of ground cinnamon. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a generous amount of the crumb topping over each muffin.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. The tops should be golden and slightly domed.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely. Enjoy your Pineapple Muffins warm or at room temperature!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days for best freshness.
- Freeze muffins for up to 3 months; wrap tightly in plastic wrap and place in a freezer-safe bag.
- Substitute milk for cream in a pinch to reduce fat content.
- Add shredded coconut or chopped nuts to the batter for extra texture and flavor.
- Use gluten-free flour blend with xanthan gum to make this recipe gluten-free.