Prep 30 mins
Cook 20 mins
I created this when I had to deal with too much pineapple sitting around in the pantry. They came out very tasty.
- 828.06 ml unbleached all-purpose flour
- 19.71 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 314.66 ml granulated sugar
- 147.89 ml unsalted butter, melted and cooled slightly
- 236.59 ml whole milk, at room temperature
- 236.59 ml creme fraiche or 236.59 ml sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 354.88 ml coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
- 177.44 ml pecan pieces, chopped and toasted
- 9.85 ml finely grated lemon zest
- 709.77 ml confectioners' sugar
- 88.74 ml pineapple juice, add more if needed
- Position a rack in the center of the oven and heat the oven to 350°F Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.
- In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.
- Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.
- Sprinkle the pineapple, pecan pieces, and lemon zest onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not over mix.
- Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 20 to 25 minutes, be sure to do the tooth pick test. Let the tin cool on a rack for 15 to 20 minutes.
- Put the confectioners’ sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.
- When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops from the pan if stuck and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.
Yummy, yummy muffins!!! I made 1/4 of the recipe and filled them to the rim in my cupcake pan, and ended with 6 cupcakes/muffins (normal size). I had some fresh sliced pineapple that needed to be used and this recipe really made good use of it!! I loved the combination of the pecans and the yummy pineapple. I used the juices leftover from sliced/dicing of the pineapple to make the glaze, definitely an added plus to the muffins, as they aren't overly sweet, but that is why I really like them. Thanks for sharing such a great recipe. Made for Newest Tag Game.