Pineapple Cherry Muffins Recipes

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PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Steps:

  • Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE CHERRY MUFFINS



Pineapple Cherry Muffins image

I experimented with different ingredients to make these muffins very tasty. I know you can't find Pure Pineapple Extract here, but I have a friend who lives in Hawaii and she sent me three bottles as her family makes it just for family and friends they also a specialty shop. But a friend in the lower 48 told me that I can find it in specialty shops for cooks. So that why I used the pure pineapple extract. I have also used Rum and coconut extracts they are very good to.

Provided by Scotts Sassy Girl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 cups self-rising flour
2/3 cup Splenda granular
2/3 cup sugar
1 (20 ounce) can crushed pineapple
1 (10 ounce) jar maraschino cherries, chopped
1 teaspoon pure vanilla extract
1 1/2 teaspoons pure pineapple extract
1 egg, beaten
1/4 cup margarine, melted

Steps:

  • Mix all dry ingredients in a bowl. Add the crushed pineapple, chopped cherries and the extracts. Add the beaten egg and melted margarine. Mix well. The batter will be very thick. Spray the muffin tins with a vegetable spray. Put the batter in the muffin tins. Sometimes I use 3/4 cup chopped pecans with 3/4 cup Splendor Brown Sugar substitute for a topping. Makes them even more yummy.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 226.6, Fat 4.5, SaturatedFat 0.8, Cholesterol 17.6, Sodium 316.2, Carbohydrate 44.1, Fiber 1.7, Sugar 27.3, Protein 2.9

DELICIOUSLY MOIST PINEAPPLE MUFFINS



Deliciously Moist Pineapple Muffins image

These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.

Provided by Katrina Vanderzwan

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ cups white sugar
2 tablespoons wheat germ
2 tablespoons oat bran
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 (14 ounce) can crushed pineapple in juice
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
  • Pour batter into lined muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 33.3 g, Cholesterol 20.7 mg, Fat 1.4 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 148.8 mg, Sugar 21.3 g

DELICIOUS PINEAPPLE MUFFINS



Delicious Pineapple Muffins image

A moist muffin with a brown sugar and cinnamon topping.

Provided by ACPHIFER

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
  • In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
  • In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
  • Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
  • Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g

PINEAPPLE MUFFINS



Pineapple Muffins image

This recipe is for use with the NordicWare Mini Pineapple Upside-down Cake Pan, the recipe came with the pan. I'm typing it in here so I don't lose it! The recipe could also probably be made in a well-greased 6-section muffin pan, if the sections are large enough to hold a pineapple ring in the bottom.

Provided by Michelle Berteig

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 tablespoons butter, melted
3/4 cup brown sugar
1 (20 ounce) can pineapple slices in juice, drained
maraschino cherry
1 1/2 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg

Steps:

  • Preheat oven to 350 degrees F.
  • Place 1 T. melted butter in the bottom of each section of the pan.
  • Divide brown sugar evenly and sprinkle over butter.
  • Place one pineapple ring in each section and place cherry in center of pineapple ring; set aside.
  • In medium bowl, combine remaining ingredients and blend at low speed, scraping bowl often.
  • Beat at medium speed for 3 minutes, scraping bowl occasionally.
  • Pour batter over pineapple slices in pan.
  • Bake for 23-25 minutes, or until toothpick inserted comes out clean.
  • Remove from oven and immediately invert onto heatproof platter.
  • Serve warm or cool.

Nutrition Facts : Calories 638.4, Fat 25.2, SaturatedFat 11.2, Cholesterol 65.8, Sodium 422.3, Carbohydrate 100.8, Fiber 1.6, Sugar 73.7, Protein 5.8

PINA COLADA MUFFINS



Pina Colada Muffins image

Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.

Provided by SAMDEE

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

½ cup white sugar
¼ cup margarine
1 egg
1 cup sour cream
1 teaspoon rum flavored extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (15 ounce) can crushed pineapple, drained
½ cup flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  • In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 28.3 g, Cholesterol 23.9 mg, Fat 9.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 248.6 mg, Sugar 14.7 g

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