Pineapple Mini Muffins

I wanted to make a coffee cake and thought I was doing a pretty good job. The batter came together quickly, the ingredients were easy, and I didn't even need to use the stand mixer, just two bowls, a whisk and a spatula.  It came out of the oven with a perfect spring on it's golden top and the cake tester promised me it was done.  I even frosted it and the results were so pretty.  Luckily I decided that before I took it to work for a meeting the next day, I'd slice it at home.  I'm so glad I did.  Because my cake tester lied and my oven got reamed out.  The entire center of the cake, which didn't even sink upon coming out of the oven, was undercooked.  Ug.  Clearly this would not do.  So I ran to the internet to find another recipe that I could make quickly since it was getting close to bedtime and I could not go to that meeting without treats the next day.  Luckily, I found the recipe for these lightly sweet, tropical treats using a fairly uncommon baking ingredient--pineapple.  The pineapple, coconut and orange lent themselves to a nice tropical combination that really went nicely with a mini muffin.

Searching through Google, I eventually came across this recipe from Baking Bites.  Nicole did a great job with these but I did make an adjustment to used drained canned pineapple instead of fresh.  I also adapted the recipe to make mini muffins given the state of the oven that evening, I thought I'd have more control over the "doneness."  Ultimately this was a good alternative to the coffee cake, but that won't stop me from making one soon.



Pineapple Mini Muffins

Ingredients


2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk
6 Tablespoons butter, melted and cooled
1 large egg
2 teaspoon orange zest
1 cup crushed pineapple, drained
sanding sugar, for topping

In a large bowl, whisk together flour, baking powder, salt, sugar and coconut.  Set aside.

In medium whisk together buttermilk, cooled melted butter, egg and orange zest.  (Note: If you don't have buttermilk, you can substitute 1 Tablespoon vinegar in a measuring cup and topping it off to 1 full cup with milk.)

Pour over flour mixture and stir until incorporated.

Fold in pineapple.

Divide batter among greased mini muffin tins (I used a small cookie scoop to portion it out).  Sprinkle sanding sugar over tops.

Bake at 375 degrees F for 12 minutes or until muffins spring back when touched and are gently golden.

Remove from oven and let cool in pan for two minutes before turning out onto wire rack.

Makes 36 mini muffins.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe