Recipe: Paradise Is Digging Into One of My Moist Pineapple Muffins!

I have a confession.  I am a muffin freak.  Regardless of the slightly sweet type to the more bread like variety, I adore them.  One of my favorites happens to be this yummy pineapple muffin that is so moist and topped with  tasty brown sugar and spiced crumbs.

Before you begin, you need to check your margarine.  If you see the word spread on your package, then it has too much water content and will ruin your baking.  You need to have at least 80% fat content in the margarine to be successful.  So if you have been disappointed and wondering why whatever you bake has been trying out bad, this very well could be the reason. 

The next time you get that urge for muffins, you should give my recipe a shot because I do think you will enjoy it!

My Moist Pineapple Muffins

2 cups of flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 egg, beaten
3/4 cup of milk
1/4 cup canola oil or melted margarine (not spread)
1 small can of crushed pineapple (8-ounce size)

Brown Sugar Crumb Topping:

1/2 cup of flour
1/3 cup of firmly packed brown sugar (light or dark)
1/2 teaspoon of ground cinnamon
2 tablespoons of melted margarine  (not spread)

To Make the Muffin Batter:

Drain the pineapple and save 1/4 cup of the liquid to add later.

In your mixing bowl, sift together the two cups of flour, the granulated sugar, baking powder, and salt. 

Next, make a well in the center.

Add your egg, milk, the measured pineapple liquid to that well and combine with those dry ingredients just until moistened.  Don't mix this too much or it will make the muffins less moist.

Grease your muffin cups and proceed to fill each one half full.

Now is the time to sprinkle some crushed pineapple over the tops of each filled cup before finishing with the brown sugar crumb topping.

To Make the Brown Sugar Crumb Topping:

In another mixing bowl, mix the 1/2 cup of flour, brown sugar, cinnamon, and melted margarine until combined.

Spoon each muffin with some topping.

Bake your muffins in a 375-degree oven for about 30 minutes or until a toothpick inserted comes out clean.