⭐
🔥
5d • Recipes
Pineapple, walnut, blueberry, and cinnamon muffins
I made these for the athletes. And they turned out surprisingly well. I cut up the pineapple sliced it and then I chunked a few slices. Maybe 200 g of them put them in a bowl on paper towel towels, and then put a paper towel on top push down to drain as a lot of of the liquid so the muffins wouldn’t turn out too wet. It worked beautifully tossed the blueberries in some powdered sugar instead of flour to keep them from sinking which worked nicely and toasted the walnuts. Then I placed them in my fancy tall muffin tin liners. Top them with more toasted, walnut and turbinado sugar.
Those kids have no idea what they’re eating would cost seven dollars at a bakery.
Here’s the recipe
Pineapple Blueberry Muffins with Toasted Nuts
Moist, tropical muffins built around fresh pineapple and blueberries, with toasted nuts for crunch. The pineapple does the heavy lifting on moisture so these stay tender for days.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 standard muffins
Ingredients
Dry
∙ 240g (2 cups) all-purpose flour
∙ 150g (¾ cup) granulated sugar
∙ 10g (2 tsp) baking powder
∙ 3g (½ tsp) baking soda
∙ 3g (½ tsp) fine salt
∙ 3g (1 tsp) cinnamon
Wet
∙ 2 large eggs
∙ 120ml (½ cup) neutral oil or melted butter
∙ 120ml (½ cup) buttermilk (or whole milk + 1 tsp vinegar)
∙ 5ml (1 tsp) vanilla extract
Mix-ins
∙ 200g (1½ cups) fresh pineapple, small dice
∙ 150g (1 cup) fresh blueberries
∙ 75g (½ cup) walnuts or pecans, roughly chopped and toasted
Instructions
1. Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin tin with liners or grease well.
2. Toast your nuts in a dry skillet over medium heat, 3-4 minutes, stirring often. Set aside to cool.
3. Whisk all dry ingredients together in a large bowl.
4. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until combined.
5. Pour wet into dry and stir until just combined. A few streaks of flour are fine. Don’t overwork it.
6. Fold in the pineapple, blueberries, and most of the nuts. Leave a small handful for the tops.
7. Divide batter evenly among the 12 cups, filling about ¾ full. Press reserved nuts on top of each.
8. Bake 20-22 minutes, until a toothpick comes out clean and the tops are golden. Rotate the pan halfway through if your oven runs uneven.
9. Cool in the pan 5 minutes, then transfer to a wire rack.
Notes
∙ Fresh pineapple only. Canned pineapple brings too much liquid and will throw off the texture. If that’s all you have, drain it thoroughly and pat dry.
∙ Don’t overmix. This is the number one muffin mistake. Stir until just combined or you’ll get tough, tunneled muffins.
∙ Blueberry tip. Toss blueberries in a teaspoon of flour before folding in. It keeps them from sinking.
∙ Nut options. Walnuts, pecans, or macadamia nuts all work. Macadamia keeps the tropical vibe going strong.
∙ Storage. Room temp in an airtight container, 3 days. They freeze well up to 2 months.
Baker’s note: The pineapple adds enough natural sugar and moisture that you could drop the added sugar to 100g (½ cup) if you want something less sweet. Totally your call.
15
18 comments
Pineapple, walnut, blueberry, and cinnamon muffins
powered by
skool.com/crust-crumb-academy-7621
#1 Rated Bread Community on Skool
Coaching, not judgment. Sourdough, yeasted, enriched & every bread in between.
✔ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by