Pineapple muffins are a perfect flavorful treat for breakfast, brunch or lunchbox snack. These rich and gooey muffins get their wonderful flavor from fresh pineapple and lemon zest.
|Crushed pineapple||One-8 ounce can||226.80 g|
|All-purpose flour||1 ½ cup||360 ml|
|sugar||1 1/8 cups||270 ml|
|melted butter||4 tablespoons||60 ml|
|Baking powder||2 teaspoons||10 ml|
|Baking soda||1 teaspoon||5 ml|
|Buttermilk||¾ cup||180 ml|
|Salt||¼ teaspoon||1.25 ml|
|Fresh lemon zest||1 teaspoon||5 ml|
|Vanilla or almond extract||½ teaspoon||2.5 ml|
- Preheat oven to 375 degree F (190 C).
- Prepare muffin tin with nonstick vegetable spray.
- In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg, milk, and sugar. Stir in the butter, lemon extract and lemon zest tablespoons of butter.
- Add the dry mixture to the wet mixture and stir continuously until well combined, then add the pineapple and lightly stir the batter.
- Scoop the batter into greased muffin tins ¾ full.
- Bake for 20 minutes or until golden brown.
- Remove from the oven and set the pan on a wire rack to cool for 20minutes.
Yield 12 muffins
How best to serve the dish?
Serve warm with Cheshire cheese or jam.
How to store
Store muffins in an airtight container at room temperature. Wrap muffins with aluminum foil and put in a freezer.
How long can it be stored?
Pineapple muffins stored at room temperature can last for 3 days, while frozen muffins can last for three months.