Pineapple Coconut Pecan Muffins With Raisins Recipes

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PINEAPPLE ZUCCHINI MUFFINS



Pineapple Zucchini Muffins image

These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!

Provided by FROSTH

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 11

4 ½ cups all-purpose flour
2 ½ cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g

PINEAPPLE CARROT RAISIN MUFFINS



Pineapple Carrot Raisin Muffins image

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

Provided by plum pie

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple
2 eggs
1/2 cup butter (melted)
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
  • Stir in carrots, raisins and nuts.
  • In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
  • Stir into dry ingredients until just blended.
  • DO NOT OVERBLEND, please. (: (it's for your own good, really).
  • Spoon into greased 2 1/2 inch muffin cups.
  • Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
  • Remove from pan and cool on wire rack.

PINEAPPLE COCONUT MUFFINS



Pineapple Coconut Muffins image

Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
2 cans (8 ounces each) crushed pineapple, drained
1/4 cup sweetened shredded coconut
1/2 cup sliced almonds

Steps:

  • In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE COCONUT PECAN MUFFINS WITH RAISINS



Pineapple Coconut Pecan Muffins with Raisins image

These hearty muffins are packed with goodies like pineapple, coconut, raisins and pecans. We enjoy them with coffee on Christmas morning. In fact, my family likes them so much that I now also make them for Thanksgiving breakfast.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup finely shredded carrots
2/3 cup vegetable oil
1/2 cup crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack.

Nutrition Facts :

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS



Make-Ahead Coconut-Pineapple Muffins image

I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.

Provided by Yoly

Time 9h15m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
¼ cup unsalted butter, softened
1 cup vanilla Greek yogurt
1 large egg, at room temperature
1 ½ teaspoons coconut extract
1 cup chopped fresh pineapple
½ cup sweetened shredded coconut
½ cup chopped pecans
1 cup brown sugar
2 tablespoons fresh pineapple juice

Steps:

  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Fill each liner with batter using an ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
  • Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 43.2 g, Cholesterol 27.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 214.9 mg, Sugar 29.6 g

PINEAPPLE PECAN MUFFINS



Pineapple Pecan Muffins image

I created this when I had to deal with too much pineapple sitting around in the pantry. They came out very tasty.

Provided by Annacia

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
10 tablespoons unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or 1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
3/4 cup pecan pieces, chopped and toasted
2 teaspoons finely grated lemon zest
3 cups confectioners' sugar
6 tablespoons pineapple juice, add more if needed

Steps:

  • MUFFINS:.
  • Position a rack in the center of the oven and heat the oven to 350°F Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.
  • In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.
  • Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.
  • Sprinkle the pineapple, pecan pieces, and lemon zest onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not over mix.
  • Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 20 to 25 minutes, be sure to do the tooth pick test. Let the tin cool on a rack for 15 to 20 minutes.
  • GLAZE:.
  • Put the confectioners' sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it's more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.
  • When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops from the pan if stuck and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely.

PINEAPPLE RAISIN MUFFINS



Pineapple Raisin Muffins image

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger
1 1/2 cups Rice Krispies®
1 (8-ounce) can crushed pineapple in juice, undrained
1/3 cup fat-free milk
1 egg, beaten
2 tablespoons vegetable oil
1/2 cup raisins
TOPPING
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 cup Rice Krispies®

Steps:

  • 1. Stir together flour, 1/2 cup sugar, baking powder, 1/2 teaspoon cinnamon, salt and ginger. Set aside.2. In large bowl combine 1 1/2 cups KELLOGG'S RICE KRISPIES cereal, undrained pineapple and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add raisins and flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. In small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over tops of muffins. Sprinkle 1/2 cup cereal on top.4. Bake at 400°F about 17 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.

Nutrition Facts : Nutritional Facts Serves

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