Tender muffins full of sweet pineapple flavor and crunchy macadamia nuts with a Polynesian feel offer a great start to your on the go breakfast.
Pineapple Macadamia Nut Muffins
By Sue Lau | Palatable Pastime
My recipe of the day for Muffin Monday is pineapple macadamia nut muffins, which I admit I pieced together with bits of pineapple and juice leftover in the fridge, plus a few pantry items on hand.
I was glad it turned out that way, because playing around with using fruit juice instead of buttermilk and then adding the buttermilk powder turned out to be a very good decision, as it increased the pineapple flavor exponentially.
Plus the bit of dried pineapple in there instead of something like raisins upped the game a lot, pairing nicely with the bit of crushed pineapple I had.
I didn’t drizzle these, since after tasting, they really didn’t need it, but if I had I might have gone with some sort of brown sugar and juice reduction with a touch of rum. You can take that extra step if you like.
Muffin Monday
- Cheddar Ham Chive Muffins from Food Lust People Love
- Chocolate Chip Oatmeal Muffins from Jolene’s Recipe Journal
- Orange Chia Seed Muffins from Passion Kneaded
- Pineapple Macadamia Nut Muffins from Palatable Pastime
- Triple Chocolate Muffins from Karen’s Kitchen Stories
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Pineapple Macadamia Nut Muffins
Yield 16-18 muffins
Ingredients:
- 2 large eggs
- 6 tablespoons cooled melted butter
- 3/4 cup pineapple juice
- 1/2 cup canned crushed pineapple
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup powdered buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 cup chopped toasted macadamia nuts
- 1/2 cup chopped dried sweetened pineapple
Method:
- Preheat oven to 375F.
- Combine eggs, melted cooled butter, pineapple juice, crushed pineapple and vanilla.
- Separately, mix the flour, sugar, buttermilk powder, baking powder, salt and ginger.
- Combine wet and dry ingredients into a batter, then fold in the macadamia nuts and dried pineapple.
- Divide batter among 16-18 paper liners in a large muffin tin.
- Bake for 18-22 minutes or until a toothpick inserted can be removed without wet batter.
From the kitchen of palatablepastime.com
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