Whenever you prepare muffins, make sure you prepare these quick ,easy and super Soft and moist Pineapple Muffins.
Cup cakes or muffins is one of the teatime snack enjoyed almost everyday in my house . Whenever we go to walmart or any grocery store, my son asks for them, and since I am a bit health conscious mom, I try to keep my family away from preservatives or unhealthy food served outside and make sure that my family gets the most from what they eat. If you prepare any food whether it is dessert or something else at home, you have full control on what and how much of the ingredients to mix in , so that you can keep a track of the calories you consume.
The other day, we got this pineapple from the grocery store, and it was not so sweet to taste. So I made pineapple sasav (Pineapple gravy) from half of it and was thinking about what to do of the other half. I wanted to make some smoothies or juices but then changed my mind and thought, why not bake some muffins for snacks. Believe me, while the muffins were baking, my kitchen was full of pineapple aroma and my son asking every now and then when they will be ready. Didn’t even give me proper time for my photo shoot . Soon I finished my photo shoot, he gulped down 4 of them.
What else a mom want when her kid enjoys what she cooks.
Though I used fresh pineapple for these muffins, tinned crushed pineapple can also be used for it. Make sure you grind them well in the grinder. So here is the quick and easy recipe for super moist pineapple muffins.
Preparation Time: 15 Minutes
Baking Time: 30 Minutes
- 1 Cup All Purpose Flour
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/2 Cup Salted Butter at room temperature
- 1/2 Cup Granulated White Sugar
- 1 Large Egg kept at room temperature
- 1/2 Cup
- 1 Teaspoon Vanilla essence
- 1 Cup Chopped fresh pineapple pieces along with juice Plus few extra pieces for garnishing
- Colored sugar or any cake sprinklers(Optional)
Grind the pineapple pieces along with its juice to smooth paste.
In a bowl, sift together, flour, baking soda and baking powder. Keep aside.
In a big bowl, take butter and add sugar to it. With electric hand mixer, beat the butter on high till light and creamy.
Add egg and beat well.
Next, add butter milk and beat for few more seconds.
Now add vanilla essence and beat till mixed well.
Now add the sifted dry ingredients and beat till everything is combined well. Scrap sides in between if required.
Fold in the pineapple paste using spatula.
Arrange muffin cups in the muffin pan and drop in the scoops of the batter into each muffin cup. Fill 3/4th of each cup.
Place few chopped pineapple pieces on each filled cup.
Bake at 350 degree Fahrenheit preheated oven for 30 minutes or until baked.
Check if it is baked properly using a toothpick. Insert the toothpick in the center of each muffin, and if it comes out clean, that means the muffins are baked well.
Remove them out and garnish with colored sugar or any cake sprinklers(Optional).
Consume within 3 days.
Note: The baking time may vary depending upon the individual oven settings.
Want few more cake recipes? Following is the list of my tried and tested cakes.
1) Moist Vanilla Coffee cake With Egg White Frosting
2) Christmas Cup Cakes(Healthy Version)
3) Carrot Honey Wheat Cake
4) Halloween Themed Orange Cake
5) Spider Web On Cup Cakes
6) No Bake Oreo Cupcakes
7) Egg less Pineapple Semolina Cake / Pineapple Rava Cake
8) Chocolate & Coffee Ganache Cake
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