Here’s a breakfast Pineapple and Walnut Muffin that will warm you to your core and give you both texture and great flavor. Just pour yourself a cup of coffee, as Hannah Swensen does in each of the culinary mysteries books in which she is featured, and sit down to a bit of delight.
This recipe can be found along with many others in the Joanne Fluke series. Used by permission.
Find our review of Chocolate Cream Pie Murder here.
- 1 cup crushed pineapple, drained (measure AFTER draining and patting dry)
- 1 tablespoon all-purpose flour
- 1 cup granulated sugar
- 3/4 cup salted butter (1-1/2 sticks)
- 2 beaten eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour (pack it down in the cup when you measure it)
- 1/2 cup whole milk
- 1/2 cup chopped walnuts (measure AFTER chopping)
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup salted butter (1/2 stick), softened to room temperature
- 1 Preheat oven to 375 degrees F., rack in the middle position.
- 2 Grease bottoms only of a 12-cup muffin pan, or line cups with cupcake papers.
- 3 Put crushed pineapple in a strainer with a small bowl under it to catch the juice; pressing it down with the back of a spoon to drain as much juice as possible.
- 4 Once it has drained, set the juice aside and refrigerate to drink or use in a smoothie.
- 5 Pat the pineapple dry with a paper towel and measure out 1 cup; sprinkle it with 1 tablespoon flour and mix together to soak up any remaining moisture.
- 6 Put sugar into a medium-sized mixing bowl (or electric stand mixer bowl).
- 7 Add the softened butter and mix until light and fluffy.
- 8 Add eggs, a little at a time.
- 9 Add baking powder, salt, and cinnamon and mix thoroughly.
- 10 Add 1 cup of the flour to the bowl along with ¼ cup of the milk and blend thoroughly.
- 11 Add the remaining 1 cup of flour and ¼ cup milk and blend again.
- 12 Mix in the drained, crushed pineapple and the chopped walnuts (by hand).
- 13 Fill prepared muffin cups about three-quarters full and set them aside.
- 14 Note: when we tested this recipe, it made 18 regular-sized muffins.
- 15 Next, make the crumb topping by mixing ½ cup sugar and 1/3 cup flour together in a small bowl.
- 16 Add the 1/4 cup softened butter and cut it in until it’s crumbly.
- 17 Retrieve your filled muffin tins and carefully spoon the crumb topping over the unbaked muffins.
- 18 Bake as directed for 25-30 minutes.
- 19 Remove from oven and let cool for about 30 minutes, then remove from pan.
- 20 Enjoy warm or cold.
- 21 Note: you can also reheat them for about 15 seconds in the microwave.