As a whole, these are pretty good, but they are more or less just a basic muffin. I could only taste a hint of the pineapple now and then in the ones I've eaten. If I make them again, I think I will try stirring the pineapple right into the batter. Also, at least for me, I found the recipe rather time-consuming, but it was a nice project for a chilly, wet mid-April Saturday afternoon. I doubled the recipe and used a 20-ounce can of crushed pineapple, which resulted in 30 cupcake-sized muffins. I used paper liners, but next time will probably spray the cups with non-stick cooking spray instead. The liners tended to stick to the muffins when I sampled them the same day I baked them, especially to the bottoms. However, after refrigerating them overnight, the paper peeled off a lot easier. There was also too much butter in the topping, so I added some extra flour and brown sugar to make it more "sprinkleable."
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