Pineapple #MuffinMonday


Aloha! Sip your brightly colored umbrella drink. Exhale as the ocean waves lick the crystalline sugar sand beach. Feel the balmy breeze and smile. You’re in my Hawaiian escape fantasy. Ah well, we can dream and save our pennies to make our fantasies a reality, right? The good news is there is a way to enjoy immediate escape. Muffins made with fresh pineapple and a touch of lemon zest!


Pineapple Muffin
Adapted from's Lynne Webb

Muffin Ingredients:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg
  • 6 tablespoons milk
  • 1/2 teaspoon lemon extract
  • 4 tablespoons butter, melted and cooled
  • Zest of 1/2 lemon
  • 1 cup fresh pineapple, cut into 1/4 inch pieces

Topping Ingredients:

  • 4 tablespoons melted
  • Yellow sanding sugar or sprinkles

Preheat the oven to 375°F. Place cupcake cases into muffin/cupcake tins.

In one large bowl, sift together the flour, baking powder, salt and sugar.

In a separate bowl, beat the egg, milk and lemon extract until frothy. Add 4 tablespoons of melted (and cooled) butter and lemon zest.  Mix well. Stir in the pineapple. Add the mixture to the dry ingredients, combine thoroughly, but don't over mix.

Spoon the batter into the prepared muffin tins with an ice cream scoop. Bake for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes about 14 muffins.

Once the muffins are cool enough to touch, dip the muffins when cool enough to touch into melted butter. Next dip the muffins into sparkly yellow sanding sugar.


If you wish to join the #MuffinMonday fun visit Baker Street for details. Check out the creative goodies and Muffin 101 page.

Wishing you a week of Aloha awesomeness.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.