Pineapple Nut Muffins are filled with crushed pineapple, raisins, and pecans! They are delicious pineapple muffins and I love them for a quick breakfast.
The original recipe is from my mom. Her recipe card was actually for Pineapple Nut Bread.
I was curious to try it but to be honest, I didn’t want to wait an hour for the bread to cook. So, I decided to make muffins instead. Baking time was now less than 20 minutes.
I pondered on whether or not to include nuts in this recipe. Sometimes we like them in recipes, sometimes we don’t. I happened to have a bag of pecans in the drawer and went ahead and added them. I am glad I did. Of course, they are completely optional.
I went through the same thing with raisins. My daughter hates them, but the rest of us love them. Since there really aren’t too many in this recipe I just figured she could pick out what she didn’t want.
Other recipes you might like
- Glazed Lemon Bread
- Banana Chocolate Chip Muffins
- Lemonade Cake with Marshmallow Frosting
- Orange Pecan Bread
- Chocolate Chip Orange Muffins
Ingredients needed
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Raisins
- Chopped pecans or other nuts
- Brown sugar
- Butter or margarine
- Eggs
- Crushed pineapple
How to prepare
Get the ingredients all together for the Pineapple Nut Muffins. A couple of notes, I had a large can of pineapple. Luckily I have a kitchen scale and was able to measure out 8 ounces. Next time I think I will just buy the small cans for this recipe.
Also, my mom’s recipe said to “plump the raisins in boiling water”. I skipped this part because, well, I guess I was just lazy. The raisins came out fine.
However, I was reading as I write this post as to why you would plump the raisins. I learned that by soaking the raisins in water (or juice or Brandy) they actually get sweeter. I might try it next time.
Here are the steps to make the pineapple nut muffin batter,
- Add the baking soda, baking powder, and salt to the flour and sift together.
- Cream together the butter and brown sugar.
- Add the eggs, one at a time, mixing thoroughly after each one.
- Next, add the nuts and raisins to the brown sugar mixture and stir well.
- Add ½ of the flour mixture and stir until combined.
- Stir in the crushed pineapple.
- Now, add the remaining flour and stir until mixed, but to not over stir.
- Fill muffin cups as shown above. Use muffins papers if you like, or spray the muffin pan with non-stick spray.
- Bake.
The pineapple nut muffins will take between 16 and 20 minutes to bake. A toothpick will come out clean when they are done.
I noticed after I was done that my mom had put a sprinkle of cinnamon and sugar on top of her bread before baking. I totally missed that part and will put it in the notes of the recipe.
If you prefer to make Pineapple Nut Bread, use a standard bread pan and bake for 50 – 60 minutes or until a toothpick comes out clean when poked into the center of the bread.
Recipe
Pineapple Nut Muffins
Ingredients
- 1 ¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- ½ cup Raisins (plump in juice or water if desired)
- ½ cup Pecans or other nuts, chopped – optional
- ¾ cup Brown Sugar firmly packed
- 4 tablespoons Butter or margarine, softened
- 2 Eggs
- 8 ounces Pineapple crushed
Instructions
- Preheat the oven to 350 degrees.
- Prepare a muffin pan by adding liners or spraying with nonstick spray.
- Add the baking soda, baking powder, and salt to the flour and sift together. Set aside.
- In another bowl, cream together the butter and brown sugar. Add the eggs, one at a time, mixing thoroughly after each one.
- Next, add the nuts and raisins to the brown sugar mixture and stir well.
- Add ½ of the flour mixture and stir until combined.
- Stir in the crushed pineapple. Now, add the remaining flour and stir until combined but do not over mix.
- Fill muffin cups.
- Bake the muffins for 16 – 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
- Cool slightly.
Notes
Nutrition
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