These muffins just naturally go with the Coconut Almond Muffins I shared the other day! These also rank right up there with some of The Best muffins I’ve ever made. I don’t even have to go on and on about how delicious they are- they are packed with pineapple flavor and bites, and the whole family loved these ones.
I would only suggest that you keep an eye on them the last few minutes of baking. The first time I made them, I burnt the bottoms- which I suspect was actually my oven running a bit hot, but still. Keep an eye on them and take them out when a tester comes out done. I got 18 muffins out of one batch, though the original recipe said it made 16, so your mileage may vary a touch.
Pineapple Muffins
2 cups all-purpose flour1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten 3/4 cup plain yogurt 1/2 teaspoon vanilla
1/4 cup butter, melted Topping:
2 TBS butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup all-purpose flour
Preheat the oven to 375 degrees F. 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. In a separate bowl, combine the crushed pineapple, beaten egg, yogurt, vanilla and melted butter. Add the wet ingredients to the dry, and stir just until combined.
In a separate bowl, stir together the topping ingredients.
Spoon batter into muffin cups, then 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.