Pineapple Cream Muffins
Transport your taste buds to a tropical paradise with these irresistible Pineapple Cream Muffins! Bursting with the sweet, tangy flavor of crushed pineapple and crowned with a luscious drizzle of lightly sweetened cream, these light and fluffy muffins are a delightful twist on classic baked goods. Perfectly moist and easy to make, this recipe combines pantry staples like all-purpose flour and granulated sugar with the vibrant zest of pineapple for a treat that’s both comforting and refreshing. They're ready in just 35 minutes and make a perfect breakfast, snack, or dessert. Top them with pineapple tidbits for an extra pop of tropical flair—ideal for impressing guests or savoring a moment of sunshine at home. Don't miss out on this easy-to-follow recipe, a true celebration of island-inspired flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 Egg
- 0.75 cups Milk
- 0.3 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cups Crushed pineapple (canned), drained
- 0.5 cups Heavy cream
- 1 tablespoons Confectioners' sugar
- 0.25 cups Pineapple tidbits (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine evenly.
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix—it's okay if the batter is slightly lumpy.
Gently fold in the drained crushed pineapple until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, whisk the heavy cream and confectioners' sugar together in a small bowl until slightly thickened. Keep refrigerated until ready to use.
Once the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Once the muffins have cooled, drizzle or spread the sweetened cream over the top of each muffin.
If desired, garnish with pineapple tidbits for an extra burst of tropical flavor.
Serve and enjoy!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 42.2 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 203.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 323 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
