Pineapple Pecan Muffins Recipe

Name: Pineapple Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS; 3 1/2 cups unbleached all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/3 cups granulated sugar; 10 tablespoons unsalted butter, melted and cooled slightly; 1 cup whole milk, at room temperature; 1 cup creme fraiche or 1 cup sour cream, at room temperature; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry); 3/4 cup pecan pieces, chopped and toasted; 2 teaspoons finely grated lemon zest; GLAZE; 3 cups confectioners' sugar; 6 tablespoons pineapple juice, add more if needed

Servings: persons

MUFFINS
3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
10 tablespoons unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or 1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
3/4 cup pecan pieces, chopped and toasted
2 teaspoons finely grated lemon zest
GLAZE
3 cups confectioners' sugar
6 tablespoons pineapple juice, add more if needed

1
["MUFFINS:", "Position a rack in the center of the oven and heat the oven to 350u00b0F Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.", "In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.", "Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.", "Sprinkle the pineapple, pecan pieces, and lemon zest onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not over mix.", "Use an ice cream scoop if you have one with a ""sweeper"" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 20 to 25 minutes, be sure to do the tooth pick test. Let the tin cool on a rack for 15 to 20 minutes.", "GLAZE:", "Put the confectioners' sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it's more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.", "When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops from the pan if stuck and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely."]

2105

kcal

Calories

Fat

327

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

You need 17 ingredients. The key ingredients include: MUFFINS, 3 1/2 cups unbleached all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pineapple Pecan Muffins 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!

Pineapple Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions