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Delicious Pineapple Muffins
SUBMITTED BY:
ACPHIFER
PHOTO BY:
jitping
"A moist muffin with a brown sugar and cinnamon topping."
RECIPE RATING:
Read Reviews
(41)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 16 muffins
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour
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DIRECTIONS
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.
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REVIEWS
Reviewed on Mar. 7, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Mar. 7, 2006
I love the concept of this muffin! In fact, I assumed the pineapple was in the batter until I read the reviews. Making this even better, I had fresh ripe, sweet pineapple. I put it in my food processor and then squeezed it out using 2 coffee filters and that worked better than the collander. I used 1 packed cup of pineapple. I added to the batter: 1 tsp. vanilla, 1/2 tsp. rum extract, and 1/2 tsp. nutmeg. This made 6 Texas-size muffins baked at 37 minutes. *careful though, these really poof up, so next time I will use less batter and make 7 giant size muffins. This would also be great with a few marichino cherries chopped with the pineapple, almost like an upside downcake concept. The streusel topping is great. I didn't have enough butter for both topping and batter, so used oil in the batter. They were not dry at all. They look oh so gourmet. I also didn't melt the margarine for the streusel, just cut it in with a pastry blender. These really have a bakery look.
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8 users found this review helpful
I love the concept of this muffin! In fact, I assumed the pineapple was in the batter until I...
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Reviewed on Feb. 2, 2007 by
Kathleen
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Kathleen
Feb. 2, 2007
I loved these muffins and my husband hasn't stopped raving about them! They tasted like the came from a bakery. Mine turned out having almost the texture and taste of a cupcake. I didn't change much but after reading the other reviews, I sliced about 2 Tbsp pineapple chunks which I added to the batter and didn't melt the butter for the topping but used room temp instead. Thanks! **Update - I made these again and without thinking, I melted the butter for the topping like the instructions say. The tops of the muffins came out hard and crunchy but when I used room temp butter the next time, the tops were soft and came out just perfect. So it's the melted butter that makes the difference.**
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7 users found this review helpful
I loved these muffins and my husband hasn't stopped raving about them! They tasted like the...
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Reviewed on Jun. 24, 2007 by
Marian
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Marian
Jun. 24, 2007
I followed Tunisianwife's suggestion and added pineapple to the batter along with nutmeg and vanilla. I also did not melt the butter for the topping but used room temperature butter. Baked the large muffins for 37 minutes, regular size for 30 minutes and they were all gone in minutes. Delicious! I am so glad that I added the extra pineapple to the batter as it was a light, sweet flavor. Thanks!
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5 users found this review helpful
I followed Tunisianwife's suggestion and added pineapple to the batter along with nutmeg and...
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Reviewed on Dec. 8, 2007 by
Kari
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Kari
Dec. 8, 2007
Something went very wrong with this recipe. I thought the topping was tasty but, the body of the muffin was very bland and almost chewy in texture. I thought the amount of baking soda was a bit excessive. A TABLEspoon? Really? Also, it didn't seem to cook evenly. The edges were overdone and stuck to the muffin cups big time. A real disappointment! Maybe this recipe could be salvaged by adding applesauce, crushed pineapple, more butter/oil and/or turning the temperature down to 350. (?) :-(
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4 users found this review helpful
Something went very wrong with this recipe. I thought the topping was tasty but, the body of...
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Reviewed on Feb. 15, 2008 by
Hayly Amber
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Hayly Amber
Feb. 15, 2008
For me they were just okay taste-wise, but I gave them 4 stars because I think if I would have just listened to some other reviews and mixed the fruit right into the batter they would have been very good. The texture was wonderful but the batter was bland. DEFINITELY mix the fruit into the batter !
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3 users found this review helpful
For me they were just okay taste-wise, but I gave them 4 stars because I think if I would have...
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Reviewed on Sep. 9, 2007 by PRAETORIAN2000
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PRAETORIAN2000
Sep. 9, 2007
this was great!!! it was hard to drain the juice from the pineapple, so i just added the pineapple and a little more to make up for the juice. i mixed the pineapple into the batter. it was moist and not bone crushingly sweet...just how i like a quick bread
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3 users found this review helpful
this was great!!! it was hard to drain the juice from the pineapple, so i just added the...
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Reviewed on Jul. 31, 2007 by
Cat Berner
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Cat Berner
Jul. 31, 2007
These muffins were pretty good, though I did make several changes. I stirred the pineapple into the batter, doubled the amount of juice, and also used room temp butter for the topping, not melted. They came out quite moist with a nice pineapple flavor. My only problem was with them sticking badly to the paper liners.
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3 users found this review helpful
These muffins were pretty good, though I did make several changes. I stirred the pineapple...
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Reviewed on May 6, 2006 by
PRINCESS ANTZ
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PRINCESS ANTZ
May 6, 2006
These were nice. After reading the reviews I added half a can of pineapple to the muffin mixture and used the rest for the topping. I thought the pineapple flavour wasn't strong enough but my husband said he liked the subtle flavour.
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3 users found this review helpful
These were nice. After reading the reviews I added half a can of pineapple to the muffin...
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Reviewed on Jul. 22, 2004 by LISAZOEMOONPIES
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LISAZOEMOONPIES
Jul. 22, 2004
I came on the net in search just for a pineapple muffin and this is the first one i found. I just ate two of them. They are very yummy. I added a lil bit of vanilla, i dunno if it made a difference. When ever i make more, i will probably add more pineapple. I love warm baked pineapple. mmmmm. Thank you very much for the recipe :}
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3 users found this review helpful
I came on the net in search just for a pineapple muffin and this is the first one i found. I...
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