Pineapple  and Walnut Muffins

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.

Pineapple  and Walnut Muffins

Prep Time

-  

Cook Time

-  

Serves

-  

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.

From Chocolate Cream Pie Murder, by Joanne Fluke.

Find our review of Chocolate Cream Pie Murder here.

Ingredients

Batter

  • 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)

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup salted butter (1/2 stick), softened to room temperature

Preparation

  • 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.

More

19 May

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

05 May

Recipe and photo courtesy of celebrity chef Nick Stellino, who is celebrating the 25th anniversary of his hit TV show Storyteller in The (…)

More TFC