Pineapple Muffins, Mom's

Pineapple Muffins, Mom's Recipe

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Megan Stewart


While I love the taste of pineapple, and can't seem to say no to a muffin, Mom added sesame seeds to the top of these. I personally don't like sesame seeds, so I omit them. Also, you can use a tad more pineapple preserves to the center if you choose, just make sure you don't add too much that they don't stick together when cooking...or add some to the top when they are baked!


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makes 12 muffins


  • ·
    sugar for muffin pan
  • 3/4 c
  • 8 1/4 oz
    crushed pineapple
  • 1/2 c
  • 2
    eggs, beaten
  • 2 c
  • 1/4 c
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    pineapple preserves
  • 1 tsp
    sesame seeds (i omit)
  • 1/4 c
    powdered sugar

How to Make Pineapple Muffins, Mom's


  1. Preheat oven to 375 degrees. Grease muffin pans and sprinkle with sugar. Drain pineapple, save syrup. Warm milk in saucepan with butter until melted. Remove from heat and add eggs. Sift flour, sugar, powder and salt into a mixing bowl. Well the center, add pineapple and milk mixture until dry ingredients are moist. Spoon half the batter into the pans, spoon preserves on each, cover with remaining batter. Sprinkle with seeds. Bake 25 minutes, let stand 5 minutes. Mix powdered sugar with reserved syrup and pour over muffins.

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About Pineapple Muffins, Mom's

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American

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