Pineapple Nut Muffins Recipes

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DELICIOUS PINEAPPLE MUFFINS



Delicious Pineapple Muffins image

A moist muffin with a brown sugar and cinnamon topping.

Provided by ACPHIFER

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

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.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g

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 MUFFINS



Pineapple Muffins image

Hearty and satisfying! A healthy and delicious muffin that's sweetened with pineapple.

Provided by sal

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
2 teaspoons baking powder
1 cup bran cereal with raisins
1 cup nonfat milk
3 tablespoons applesauce
½ cup crushed pineapple, drained
1 egg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a bowl, combine flour and baking powder. Stir in cereal, milk, applesauce and egg. Fold in pineapple and nuts. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 15.7 g, Cholesterol 15.9 mg, Fat 3.9 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 104.9 mg, Sugar 4.7 g

MACADAMIA & PINEAPPLE MUFFINS



Macadamia & Pineapple Muffins image

for future lunch box treats * To chop macadamias, pulse briefly in a food processor - take care not to chop too finely.

Provided by Sonya01

Categories     Lunch/Snacks

Time 45m

Yield 12 muffins

Number Of Ingredients 10

2 1/4 cups self-raising flour, sifted
1/2 cup raw sugar, plus
1 tablespoon raw sugar, extra
1 cup chopped macadamia nuts
125 g unsalted butter, softened
2 tablespoons honey, plus extra to serve
1 cup buttermilk
440 g canned crushed pineapple in juice, well-drained
1 egg, lightly beaten
low-fat yogurt, to serve

Steps:

  • Preheat oven to 190°C (not fan-forced).
  • Line a 12-hole muffin pan with paper cases.
  • Place flour and sugar in a large bowl with half the macadamias, then set aside.
  • Melt butter with honey in a small saucepan over low heat. When melted, remove from heat and add the buttermilk and pineapple.
  • Stir to combine, then add egg. Make a well in centre of dry ingredients and pour in buttermilk mixture. Fold in to just combine, then pour mixture into muffin pan.
  • Combine remaining nuts with extra tablespoon of raw sugar and sprinkle over the muffins. Bake for 20-25 minutes, until golden and cooked through.
  • Remove from the oven and allow to cool for 5 minutes.
  • Serve warm with extra honey and yoghurt, or dust with icing sugar if desired.

Nutrition Facts : Calories 321.1, Fat 17.8, SaturatedFat 7, Cholesterol 40.8, Sodium 327.1, Carbohydrate 38, Fiber 1.9, Sugar 19.1, Protein 4.7

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 BANANA MUFFINS



Pineapple Banana Muffins image

From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

Steps:

  • In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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