hawaiian muffins

71 Pinches 6 Photos
Oak Ridge, TN
Updated on Jul 14, 2014

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.

prep time 10 Min
cook time 20 Min
method Bake
yield 12 muffins

Ingredients

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

How To Make hawaiian muffins

  • Step 1
    Preheat 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
    In 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
    Bake muffins about 20-25 minutes. Cool in pan for 3 minutes, then remove to rack.
  • Step 4
    Beat softened cream cheese until fluffy, and stir in a tablespoon of the reserved pineapple juice. Use as a spread for the warm muffins.

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