For our Summer Olympics Dessert Table, I looked for a recipe that would be festive and also healthier than the typical cupcake. When I found these pineapple muffins, I knew they would be perfect! The golden pineapple and sugar topping were delicious and also fit perfectly with the Olympics theme. As a bonus, my 9 year old daughter made these muffins the morning of the photo shoot. So, they are simple enough for little chefs, too!
Go For Gold Pineapple Muffins
Ingredients: (adapted from Food.com)
1 (8 ounce) can crushed pineapple
1/2 cup all-purpose flour
1/3 cup brown sugar, firmly packed 1/4 teaspoon cinnamon
1/2 cup butter, melted
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup skim milk
Preheat oven to 350 degrees. Line 15 muffin tins with paper liners.
Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. Combine 1/2 cup flour, brown sugar, cinnamon, and 1/4 cup melted butter. Set aside for muffin topping.
Combine flour, sugar, baking powder, and salt in a large bowl. In a small bowl, stir together egg, 1/4 cup pineappple juice, and 1/4 cup melted butter. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the wet ingredients into the dry ingredients, until combined.
Using an ice cream scoop, fill each muffin tin approximately 1/2 full. Top batter with pineapple and cinnamon mixture, dividing mixtures equally between muffins.
Bake for about 30 minutes. Let cool in tin for 10 minutes. Remove from tin and cool completely on a wire rack.