Cherry-Pecan-Pineapple Muffins
Sweet and moist cherry-pecan-pineapple muffins combine fruity flavors with warm cinnamon, perfect for breakfast or snack, appealing to fruit lovers and nut enthusiasts alike.
Ingredients
Instructions
- Mix flour, baking powder, salt, baking soda, and cinnamon together in a bowl. Set aside.
- In a large mixing bowl, beat eggs, sugar, and vegetable oil until well blended.
- Gradually add the flour mixture to the egg mixture, blending until smooth.
- Add pineapple with juice, halved maraschino cherries, and chopped pecans to the batter.
- Line a muffin tin with paper cupcake cups and fill each cup with the batter.
- Bake in a preheated 350°F oven for approximately 30 minutes, or until muffins spring back when tested.
Tips & Substitutions
For a lighter muffin, consider using half whole wheat flour and half all-purpose flour. You can also substitute applesauce for some of the vegetable oil to reduce fat. If you don't have maraschino cherries, fresh or frozen cherries work great too. Adding a pinch of nutmeg can enhance the flavor profile, making these muffins a delightful treat akin to those found in American recipes.
Serving Suggestions
These muffins are perfect for breakfast or as a snack with coffee or tea. They pair beautifully with Linda Davis' Hash Brown Casserole for a hearty brunch. Serve them warm or at room temperature, and feel free to spread a little butter or cream cheese on top for added richness. They also make a lovely addition to a picnic or gathering.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry-Pecan-Pineapple Muffins contains roughly 218 calories, with 3g protein, 39g carbohydrates, and 7g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1271mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it and add a little juice to keep the batter moist. This will give the muffins a fresher taste, enhancing the overall flavor.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will help maintain the moisture and bind the muffins together.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. The muffins should also spring back when lightly pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).