Pineapple Muffins
High rising muffins with big chunks of pineapple
Servings 12
Cost 5
Ingredients
- 1 ¼ cups bread flour or all-purpose flour (170 grams)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt plus a pinch
- 4 tablespoons unrefined coconut oil, soft but not melted (52 grams)
- ½ cup granulated sugar (100 grams)
- ¾ teaspoon vanilla extract
- 1 large egg, room temperature (50 grams)
- ½ cup whole milk plain yogurt or coconut flavor (120 grams)
- ½ cup or so well drained pineapple chunks, coarsely chopped
- ½ cup chopped pecans (optional)
- coarse sparkling sugar (optional)
Instructions
- Preheat the oven to 400°F. Grease 6 muffins cups or up to 8 if your muffin cups are smaller. If using silicone muffin cups you can skip that step. Also, the muffin batter sits for 10 minutes, so if your oven preheats quickly or you are using a toaster you can hold off on preheating.
- Whisk together the flour, baking powder, baking soda and salt in a medium size bowl and set aside.
- In a mixing bowl, using a heavy dutry scraper or a wooden spoon, beat the coconut oil, sugar and vanilla just until blended, then beat in the egg.
- Add the flour mixture alternately with the yogurt, stirring by hand to make a very thick but light batter.
- Stir in drained pineapple.
- Fill the muffin cups, piling toward the center. Sprinkle pecans on top if desired. Let the muffin batter sit for 10 minute before baking.
- Set the muffin pan on a rimmed baking sheet to prevent any dripping.
- Total bake time should be about 25 minutes with 10 minutes at 400 degrees and 15 minutes at 350, so put the muffins in the 400 degree oven and bake for about 10 minutes, then turn the the heat down to 350 and bake for another 1-15 minutes or until tops are browned and just slightly cracked.
- Let cool in cups for about 10 minutes, then carefully remove. You can serve them warm or let them firm up a bit and serve re-warmed later or at room temperature.
