Pineapple Prize Muffins
These moist, flavorful pineapple muffins combine tropical sweetness with toasted coconut and nuts, perfect for breakfast, brunch, or a snack that delights with every bite.
Ingredients
Instructions
- Turn the pineapple into a wire strainer and drain.
- Combine all-purpose flour, whole wheat flour, wheat germ, sugar, flaked coconut, chopped nuts, baking soda, and salt in a bowl.
- In a separate bowl, combine drained pineapple, plain yogurt, eggs, and oil. Mix well.
- Add the wet mixture to the dry ingredients. Stir lightly just until all of the dry mixture is moistened.
- Spoon the batter into greased or paper-lined muffin pans, filling each 3/4 full.
- Bake in a 400°F (200°C) oven for 18 to 20 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the sugar with a natural sweetener like honey or maple syrup, but adjust the liquid content accordingly. If you want to add a bit of spice, consider mixing in a teaspoon of cinnamon or nutmeg. Be careful not to overmix the batter to ensure fluffy muffins.
Serving Suggestions
Serve these delightful muffins warm for breakfast or as a snack. They pair beautifully with a side of fresh fruit or a dollop of yogurt. For a complete brunch spread, consider serving them alongside Phyllis Lahey's Butter Horns or a fresh salad. They also make a tasty addition to a picnic basket.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually in plastic wrap and then place in a freezer-safe bag. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Prize Muffins contains roughly 317 calories, with 5g protein, 30g carbohydrates, and 20g fat. It is a good source of protein (11% of the Daily Value), dietary fiber (10% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 684mg per serving (30% 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, but make sure to finely chop and drain it well to avoid excess moisture. Fresh pineapple will add a vibrant flavor and a bit of texture to the muffins.
What can I substitute for yogurt in this recipe?
If you don't have yogurt on hand, you can substitute it with unsweetened applesauce or buttermilk. Both will maintain the moisture in the muffins while adding a unique flavor profile.
How can I make these muffins healthier?
To make the muffins healthier, consider reducing the sugar by half or replacing it with a natural sweetener. You can also add in some seeds, such as chia or flaxseed, for added nutrition and fiber.
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).