Pineapple Applesauce Muffins
Growing up I loved to make my parents and siblings (4 brothers, 1 sister) breakfast. On holidays, it was also a special treat for my mother to have someone help her in the kitchen! Here’s a yummy recipe for a delicious, moist muffin that goes great with an omelette or scrambled eggs! Enjoy it alone or topped with honey butter.
Pineapple Applesauce Muffins
Prep time
Cook time
Total time
Author: Maryann Ridini Spencer
Recipe type: Breakfast or Snack
Serves: 10
Ingredients
- 2 c. all-purpose flour
- ⅔ c. sugar
- 1 c. pineapple chunks (fresh or canned), drained
- 1 c. applesauce with ⅓ c. peeled, diced apples OR try my Chunky Applesauce recipe
- 2 large eggs
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. pumpkin spice
- 2 tsp. ground cinnamon
- ⅓ c. coconut oil (if coconut oil is solid, heat for a minute until it is liquid)
- ⅔ c. pecan or walnut pieces
- 1 tsp. lemon extract (optional, although I like to add it in to boost flavor!)
- Honey Butter to spread on muffins
- 4 T. butter
- 3 T. honey
Instructions
- Pre-heat oven to 350°.
- Grease muffin cup tray with coconut oil.
- In a large bowl, add flour, sugar, pecans, baking soda, baking powder, salt, cinnamon and pumpkin spice.
- In another large bowl, stir together the coconut oil, egg, applesauce (with apple chunks) and pineapple.
- Pour wet ingredients into the dry flour mixture.
- Mix until the batter with an electric mixer until it is blended. Use a spatula to scrap the sides of the bowl. Batter will be thick.
- Spoon batter into the muffin cups filling to the rims.
- Bake 30 minutes until the muffins are golden.
- After muffins have baked 30 minutes, insert a toothpick into the center of one or two muffins; make sure the toothpick comes out clean to indicate the muffins are properly cooked.
- To make Honey Butter:
- Take 2-4 T. butter in a small bowl at room temperature. The butter should be soft. Drizzle honey into the butter (to taste) and stir. Serve muffins with honey butter.
©2013 — Maryann Ridini Spencer
Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication. For more information, visit: SimplyDeliciousLiving.TV and RidiniEntertainment.com
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Maryann Ridini Spencer
Hi Jim, Sometimes when I’m really busy, and I want to make the muffins on the weekend let’s say, I use unsweetened applesauce and just add in about 1/3 c. diced apples and that will also serve as the chunky applesauce ingredient. Happy cooking!
Jim
Thanks Maryann. My muffin mixture wasn’t firm at all. The chunky applesauce I used was a commercial brand that I think must have had too much water content. I tried making your Homemade Chunky Applesauce, and the mixture was much drier. So I am going to try it making the Pineapple Applesauce muffins again, and incorporate your Homemade Chunky Applesauce receipe.
Thanks again for responding,
Jim.
Maryann Ridini Spencer
Hi Jim,
I actually just made these today! This recipe is correct. If you are having issues, there are a few things that might be happening:
•To make sure you are using the right amounts, when you measure wet and dry ingredients in the measuring cup(s) , use a knife to skim off extra ingredients.
•When you add in the fresh pineapple chunks, make sure that you drain them (no extra liquid)
•Use 2/3 c. organic sugar (I originally also included an amount of agave as an option, but agave is tricky to use because you have to use less than sugar and reduce the heat, etc…so just stick to the sugar)
•You really don’t need the paper inserts if you use coconut oil to oil the muffin tin. However, that should’nt impact the texture.
•The 4 T. butter and 3 T. honey are for the honey butter (optional if you want to make honey butter to spread on the muffins) – these ingredients should not go into the mixture.
•When you mix up the batter – it should be rather a heavy consistency with substance (not runny).
•Make sure you preheat your oven to 350 degrees — before you put the muffins in the oven. Then, keep the door shut while the muffins cook (peek in the oven turning on the light and looking through the glass window). The muffins take approximately 25-30 minutes to bake tops.
Let me know if you have any further questions. I hope you give them a try again. They are delicious! I’m having one right now with tea.
All the best,
Maryann
Jim
Maryann I am a new cook and have tried your Pineapple applesauce muffins without success. Each time the muffins start to cook in the oven they appear to be doing fine. At about 10 minutes into the “run” they raise up looking good. A few minutes later disintegrate into a wet mess falling back into the muffin pan.
The only thing I have done differently is to use the paper inserts in the muffin pan, but I don’t think that would make a difference. Being a beginner it almost seems like the mixture is to wet.