Pineapple Muffins

by Melissa on February 11, 2009

I love pineapple, so I was so excited when I saw this recipe for pineapple muffins. I knew I had to make these soon and bring a little summer into my cold and snowy winter. These muffins were moist and flavorful. I could not find pineapple yogurt at any of my local grocery stores, so I subbed vanilla yogurt and 3/4 teaspoon of pineapple extract for the muffins and just made the glaze with vanilla yogurt. I brought these to work and they were gone in no time, and many people commented on how pretty they were with the shiny glaze.

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Pineapple Muffins

  • 2 (6 oz.) cartons Rachel’s Exotic Mango-Pineapple-Passion Fruit yogurt (or other pineapple yogurt)
  • 1 egg
  • 1/2 cup canola oil
  • 2/3 cup brown sugar
  • 1 (8 oz.) can crushed pineapple (or 1 1/4 cups chopped fresh or canned pineapple chunks)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Glaze:
  • 1 (6 oz.) carton Rachel’s Exotic Mango-Pineapple-Passion Fruit yogurt (or other pineapple yogurt)
  • 2/3 cup brown sugar

Preheat the oven to 425 degrees F.  Butter/grease muffin pans (or line with paper liners).

In the bowl of a stand mixer, combine 2 cartons of yogurt and egg.  Mix until combined.  Add the oil, brown sugar and pineapple to the bowl and mix until combined.  In a separate medium bowl, whisk together flour, baking powder and baking soda.  Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.

Fill the prepared muffin cups with batter and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.  Transfer to a wire cooling rack and allow to cool completely.

To prepare the glaze, mix the remaining container of yogurt with the brown sugar until smooth.  Store in an airtight container in the refrigerator and drizzle over the top of the muffins just before serving.

Source: As seen on Annie’s Eats, originally from The Pioneer Woman.

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