Muffins Using Fresh Pineapple Recipes

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
• Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
• In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
• Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

SIMPLE PINEAPPLE MUFFINS

Steps:

• Cream butter with sugar.
• Beat in egg.
• Stir in flour through pineapple just enough to moisten.
• Pour batter into greased muffin tins.
• Bake at 350°F about 30 minutes or until toothpick inserted in center comes out clean.
• Serve with whipped butter.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

JOHN'S PINEAPPLE-CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS

Steps:

• Set oven to 350°F.
• Place oven rack to second-lowest position).
• Generously grease 12 regular-size muffin tins (do not use paper liners for this).
• Divide and place the tidbits in the bottom of each muffin tin in a single layer.
• Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
• To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
• Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
• In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
• Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
• Place the muffin tins on baking sheet to catch any spills.
• Bake for about 25 minutes, or until muffins test done.
• Cool muffins in tins for 5 minutes.
• Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
• Turn muffins out onto cooling rack upside down and remove from pan/s.