Pineapple muffins (also known as pineapple muffins) are sweet and sour, with a texture moist like cake and a crispy crust on the outside sprinkled with coarse brown sugar that keeps you coming back for more.
1 cup (120g) unbleached all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
Coarse brown sugar, to taste
1/3 cup buttermilk
1 egg
2 tablespoons baking olive oil
227g can of crushed pineapple
1. Preheat the oven to 400 degrees Fahrenheit (about 200 degrees Celsius). Line a 6-cup standard muffin tin with paper liners.
2. In a mixing bowl, combine flour, granulated sugar, salt, baking soda, and baking powder.
3. Place the canned pineapple in a sieve and press down with a spoon to drain out as much juice as possible.
4. In a measuring cup, mix together the egg, oil, and buttermilk with a fork, then stir in the pineapple chunks.
5. Pour all the liquid ingredients into the mixing bowl with the dry ingredients and quickly mix together. Fill the muffin tin with the batter and sprinkle coarse sugar on the top of each muffin to create a sweet brown crust.
6. Bake at 400 degrees Fahrenheit (about 200 degrees Celsius) for 10 minutes, then lower the temperature to 350 degrees Fahrenheit (about 180 degrees Celsius) and bake for another 15 minutes. Remove from the oven, let cool in the tin for a few minutes, then transfer to a wire rack to cool further.
Responsibility Editor: Jasmine
This delicious recipe for pineapple muffins combines the tangy flavor of pineapple with a moist, cake-like texture that is sure to satisfy your sweet cravings. Enjoy them as a breakfast treat or a delightful snack any time of day. Happy baking!