These pineapple almond muffins are so light and delicate with the perfect amount of sweetness. They can be enjoyed for breakfast but have just enough sugar to go for a nice after dinner treat as well. In either case they won’t last long!
The tartness of the pineapple lends a perfect balance to the airy sugary cake and the almonds provide a great little crunch. Also the base recipe makes a great starting point to experiment with other flavor combinations, and the result showcases a bakery style muffin overflowing the pan with a nice mushroom feature. Dainty in texture but strong in appearance these are crowd winners.
Pineapple almond muffins are great as is. Here are a few other ideas to change it up:
- Try other nuts in place of the almond for flavor and crunch, such as pumpkin or sunflower seeds
- Try adding unsweetened shredded coconut for a natural match with flavors
- Try adding some zested lemon or lime
- Try substituting pineapple for stone fruits such as apricot or peach
Pineapple Almond Muffins
Pineapple Almond Muffins
Equipment
1 small sauce pan
1 Muffin pan
1 Stand mixer
1 rubber spatula
1 2 ounce scoop
12 Muffin liners
Ingredients
- 2 cups Flour
- 1 tbsp Baking powder
- .5 tsp Sea salt
- .5 cups Sugar
- .75 cups whole milk
- 1 tsp Vanilla extract
- 2 ea Eggs
- .5 cups Butter room temperature
- 3 tbsp Sliced almonds
Ingredients for Pineapple Topping
- 4 tbsp Butter
- 1.5 cups Pineapple sliced very thin and cut into small triangles
- 2 tbsp Brown sugar
Instructions
- Gather the ingredients. Portion everything and allow the butter, milk, and eggs to come to room temp. Whisk the baking powder and salt into the flour in a small bowl. Preheat the oven to 350 degrees.
- Meanwhile, melt the second butter in a small sauce pan and slowly cook the pineapple with half of the brown sugar. Save the other half for topping. It should only take a few minutes to caramelize and soften. Leave about 2 tablespoons of liquid remaining (don't allow to completely dry).
- In the stand mixer, cream the sugar and first butter for several minutes. Add the eggs and vanilla and beat for several more minutes.
- With the mixer on low, gradually add the flour and milk alternating. When it comes together stop. You may need to scrape down the sides with a rubber spatula. Do not overmix.
- Using a 2 ounces scoop, portion the batter into muffin liners.
- Top the batter with the cooled pineapple, then almonds and pinches of brown sugar. Lightly press to adhere to batter. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Bon appetite!
Nutrition
Serving: 1piecesCalories: 252kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 33mgSodium: 301mgPotassium: 93mgFiber: 1gSugar: 13gVitamin A: 391IUVitamin C: 10mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!
