Pineapple Cream Muffins With Macadamia Nut Streusel

Name: Pineapple Cream Muffins With Macadamia Nut Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MACADAMIA STREUSEL:; 1 cup All-purpose Flour; 3 Tablespoons Lightly Packed Light Brown Sugar; 2 Tablespoons Granulated Sugar; 1 pinch Kosher Salt; 6 Tablespoons Unsalted Butter, melted; 1/2 cups Chopped Macadamia Nuts; FOR THE MUFFIN BATTER:; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 1 package (4 Serving Size) Cheesecake or Vanilla Instant Pudding Mix; 1 whole Large Egg, Well Beaten; 1 cup Low Fat Plain Greek Yogurt, Or Sour Cream; 1/4 cups Packed Light Brown Sugar; 1/4 cups Granulated Sugar; 1/2 cups Vegetable Oil; 1 teaspoon Pure Vanilla Extract; 1 teaspoon Butter Extract; 1 teaspoon (or More) Pineapple Extract; 1 can (8 Oz. Size) Crushed Pineapple In Juice, Undrained

Servings: persons

FOR THE MACADAMIA STREUSEL:
1 cup All-purpose Flour
3 Tablespoons Lightly Packed Light Brown Sugar
2 Tablespoons Granulated Sugar
1 pinch Kosher Salt
6 Tablespoons Unsalted Butter, melted
1/2 cups Chopped Macadamia Nuts
FOR THE MUFFIN BATTER:
2 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
1 package (4 Serving Size) Cheesecake or Vanilla Instant Pudding Mix
1 whole Large Egg, Well Beaten
1 cup Low Fat Plain Greek Yogurt, Or Sour Cream
1/4 cups Packed Light Brown Sugar
1/4 cups Granulated Sugar
1/2 cups Vegetable Oil
1 teaspoon Pure Vanilla Extract
1 teaspoon Butter Extract
1 teaspoon (or More) Pineapple Extract
1 can (8 Oz. Size) Crushed Pineapple In Juice, Undrained

1
Preheat oven to 375u00b0F. Line 18 regular size muffin cups with paper liners or spray them with nonstick cooking spray. Set the pans aside.
2
For the macadamia streusel, in a medium bowl, combine flour, brown sugar, granulated sugar and salt. Mix with a fork until well combined. Add melted butter and chopped macadamia nuts. Continue stirring with a fork until well combined and the mixture is crumbly. Set the streusel aside.
3
For the muffin batter, in a large bowl, whisk flour, baking powder, baking soda, salt and instant pudding mix until well combined.
4
In a medium bowl, whisk egg and Greek yogurt until well mixed. Add brown sugar, granulated sugar, oil, vanilla, butter extract and pineapple extract, whisking until well combined. Stir in undrained pineapple.
5
Make a well in the center of the dry ingredients. Pour the pineapple mixture in the well and fold in with a spatula just until all the ingredients are combined. Do not overmix.
6
Spoon the batter into the prepared pans. An ice cream scoop or large cookie scoop works really well for this. Sprinkle the top of each muffin liberally with the streusel.
7
Bake at 375u00b0F for 15-18 minutes, or until a pick inserted in the center of the muffins comes out clean. Let sit in the pans for 5 minutes. If you didn't use paper liners, run a knife around the edge of each muffin and use it to gently lift the muffins from the pans to a wire rack to cool completely.
8
Makes 16-18 muffins, depending on the size of your muffin cups.
9
Note: The pineapple flavor in these is very subtle-if you're a pineapple lover, add more pineapple extract to suit your taste.
10
Recipe adapted from The American Country Inn and Bed and Breakfast cookbook.

1219

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE MACADAMIA STREUSEL:, 1 cup All-purpose Flour, 3 Tablespoons Lightly Packed Light Brown Sugar, 2 Tablespoons Granulated Sugar, and more.

Yes, Pineapple Cream Muffins With Macadamia Nut Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!