Pineapple Tamale Muffins
Transport your taste buds to a fusion of tradition and creativity with these delightful Pineapple Tamale Muffins. Combining the rich, earthy flavor of masa harina with the tropical sweetness of fresh pineapple, these muffins are a unique twist on classic tamales, perfect for breakfast, brunch, or a sweet snack. Softened with creamy sweetened condensed milk and enhanced with a hint of vanilla, each bite is moist, tender, and bursting with tropical charm. Baked in a muffin tin and optionally wrapped in corn husks, these treats offer a fun, tamale-inspired presentation that's perfect for gatherings or festive occasions. Ready in just under an hour, these sweet tamale muffins are a playful and delicious way to bring a taste of tradition to your modern table.
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Recipe Information
Ingredients
- 1.5 cups Masa harina
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh pineapple, diced finely
- 0.75 cup Milk
- 12 pieces Corn husks (optional, for presentation)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or corn husks for a decorative tamale-inspired touch.
In a medium bowl, whisk together the masa harina, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the sweetened condensed milk and vanilla extract to the butter mixture and mix until smooth and well combined.
Gradually incorporate the dry masa harina mixture into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until fully combined. The batter should be smooth but thick.
Gently fold the diced pineapple into the batter using a spatula, distributing it evenly throughout.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. If using corn husks, leave them in place for a tamale-inspired presentation.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 207.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 554 mg | 43% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 970 mg | 21% | |
*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.
