Hawaiian Muffins

Susan Feliciano


This recipe is a doctored-up combination of two different muffin recipes I found in my 1976 Better Homes and Gardens Cookbook, along with some of my own muffin preferences added in. The combination of orange and pineapple is really good.

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12 muffins
10 Min
20 Min


1 c
all purpose flour
3/4 c
whole wheat flour
1/4 c
brown sugar
1/2 c
flaked coconut
2 1/2 tsp
baking powder
3/4 tsp
egg, well-beaten
1/3 c
cooking oil
3/4 c
orange juice
1 tsp
orange zest *or* 1/2 teaspoon orange extract
8-ounce can crushed pineapple, well-drained, reserve juice
3 oz
cream cheese


Step 1 Direction Photo

1Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.
In a large mixing bowl, stir together flours, brown sugar, coconut, baking powder and salt.

Step 2 Direction Photo

2In a medium bowl, beat together egg, oil, orange juice, orange zest or extract, and drained crushed pineapple. Stir wet ingredients into dry ingredients. Do not beat too much, stir just until combined. Fill muffin cups 3/4 full.

Step 3 Direction Photo

3Bake muffins about 20-25 minutes. Cool in pan for 3 minutes, then remove to rack.

Step 4 Direction Photo

4Beat softened cream cheese until fluffy, and stir in a tablespoon of the reserved pineapple juice. Use as a spread for the warm muffins.

About this Recipe

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Heirloom