Hawaiian Muffins Recipes

HAWAIIAN MUFFINS

Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
4 eggs, beaten
1 1/2 cups milk
1/2 cup butter, melted
1 1/2 cups drained crushed pineapple

Steps:

Sift dry ingredients.
Add eggs, milk, and butter.
Stir until smooth.
Add pineapple, mixing well.
Spoon into greased 3-inch muffin pans, filling 3/4 full.
Bake at 425 degrees for 20 to 25 minutes.

HAWAIIAN MUFFINS

Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Miss Annie

Categories Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 11

Ingredients

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) jar salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut
1/2 cup chopped dried pineapple
3/4 cup milk
1/2 cup melted & cooled butter or 1/2 cup margarine
1 lightly beaten egg
1 teaspoon vanilla

Steps:

In a bowl combine first 4 dry ingredients.
Stir in rest of dry ingredients; mixing to coat.
In another bowl mix together the wet mix ingredients.
Add wet mix ingredients to dry ingredients until just combined.
Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
Makes 12.
These muffins freeze well.

HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT

Hawaiian Muffins with Pineapple, Bananas and Coconut image

Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.

Provided by Mary Younkin

Categories Breakfast

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp cinnamon
6 tbsp butter or coconut oil
1 1/2 tsp vanilla extract
2/3 cup sugar
1 large egg
3 medium very ripe bananas
1/2 cup crushed pineapple (drained)
3/4 cup shredded coconut, plus more for sprinkling on top of each muffin

Steps:

Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

HAWAIIAN MUFFINS

Hawaiian Muffins image

This recipe is a doctored-up combination of two different muffin recipes I found in my 1976 Better Homes and Gardens Cookbook, along with some of my own muffin preferences added in. The combination of orange and pineapple is really good.

Provided by Susan Feliciano

Categories Other Snacks

Time 30m

Number Of Ingredients 12

Ingredients

1 c all purpose flour
3/4 c whole wheat flour
1/4 c brown sugar
1/2 c flaked coconut
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, well-beaten
1/3 c cooking oil
3/4 c orange juice
1 tsp orange zest or 1/2 teaspoon orange extract
1 8-ounce can crushed pineapple, well-drained, reserve juice
3 oz cream cheese

Steps:

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners. In a large mixing bowl, stir together flours, brown sugar, coconut, baking powder and salt.
2. In a medium bowl, beat together egg, oil, orange juice, orange zest or extract, and drained crushed pineapple. Stir wet ingredients into dry ingredients. Do not beat too much, stir just until combined. Fill muffin cups 3/4 full.
3. Bake muffins about 20-25 minutes. Cool in pan for 3 minutes, then remove to rack.
4. Beat softened cream cheese until fluffy, and stir in a tablespoon of the reserved pineapple juice. Use as a spread for the warm muffins.

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