I love pineapples. I had a nice sweet ripe "candy" pineapple, which is only available here in Hawaii. When cutting it, a lot of the natural sweet juices flowed from the pineapples. I used buttermilk for the 3/4 cup of milk called for in the recipe. Batter was easy to put together. I added the fresh pineapple bits, with juices, to the batter and reserved a little pineapple bits for the cinnamon/sugar topping mixture. I ended up with 18 muffins. I noticed that the batter rises up. The closer it got to 30 minutes, the top start to get very dark brown so I took it out of the oven. The muffin was moist. The pineapples were delicately sweet and juicy. I loved biting into the pineapple tidbits. The inside was a nice pretty color with specks of fresh pineapple baked right in. As for the topping, I used softened, room temperature, butter to make the topping. The cinnamon/sugar topping tasted fine thou it was a little on the dark brown color. It was quite different - it had a crunch-kind of a hard topping, whereas the muffin underneath was light and fluffy. I could do without the topping next time where all I have is the pineapple muffins baked inside and sprinkled on top. A very light and refreshing treat.
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I love pineapples. I had a nice sweet ripe "candy" pineapple, which is only available here in...