Pineapple muffins.


Alright, it’s time for a recipe and please be kind, remember I really can’t cook. I bake though and I love crafts and up-cyling. Those are more my things but every now and then I like to post a recipe that we have tried here at Our Little Red House.

This was suppose to be my husbands area of expertise but since he received his new toy (a pizza oven) he has been making sauces and dough’s and we have been eating a lot of pizzas instead.

So here is one of my concoctions, hope you like it. It’s a combination of a basic muffin recipe and just some extra ingredients I decided to throw in. I drive my family nuts when I do this.

I baked some cookies a few months back and they tasted like Crispy creme donuts. Everyone asked how I did it. I said “I don’t know, I added something different because we were out of something else” and that is when they rolled their eyes. A pinch of this, a dash of that, they know that mom always bakes the way she crafts. I made these muffins a couple months ago. The muffins are all gone now of course. They were eaten up the first two days I made them.

One of the bloggers I follow (so sorry I forgot to save the post) mentioned that pineapples were great for anyone that was recovering from any type of surgery. Well if you are one of my followers you know I had a little surgery in my neck and when my husband asked me what I wanted to eat afterwards I told him to pick me up some pineapple.

Pineapple was in season over here, there were tons out and everywhere. Lots of cheap pineapple to buy. He came home with a bunch. So much in fact, I was getting a little tired of eating pineapples three times a day. They did say it was good for you. I tend to go a little over board sometimes.

So I decided to turn all those left over pineapples into muffins. If there are any of you with an abundance of pineapples here you go…one yummy muffin recipe. Oh, and save the tops of the pineapples, you can plant those and grow a new plant later.

Pineapple muffins:

2 cups of all purpose flour

1/2 cup granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 (8 ounce) can crushed pineapple (save the juice) we just cut up our fresh pineapple instead of using canned.

1 large egg

3/4 cup milk

1/4 cup melted butter

Before we begin I like to add that I always sift my flour whenever I am baking something. This is something my Nana taught me when I was little. Remember I only made cookies growing up, that’s what I was mostly in charge of during family get together or holiday celebrations. Oh, and also dough ornaments to decorate with. Anyway, you can sift if you like.


  1. In large bowl whisk flour, sugar, baking powder and salt. Drain pineapple (save juice for later) . That’s if you are using pineapple from a can. My husband had pineapple that he canned with some water. Add pineapple, reserved juice (save two tablespoons for topping later) , egg, milk, butter to the dry ingredients , stir just until combined.


  1. Scoop into muffin cups. Then add some more of the pineapple to the tops of each muffin cup.


The extra topping is optional. Pineapple muffins by themselves are good but if you want some extra yummy make this topping: For added flavor I even threw in some pecans.


1/4 cup (1/2 stick) butter melted

1/4 teaspoon ground cinnamon

1/3 cup brown sugar

1/2 cup all purpose flour



In small bowl combine topping ingredients.Sprinkle the combined the crumbled topping onto each muffin. Bake in preheated oven at 375F degrees for 25 to 30 minutes or until a toothpick inserted comes out dry.


Now you can have fun eating them. If you made too many, then freeze some for those days when you run out of milk and you need a quick breakfast to go. Muffins and tea, or cocoa and coffee are one of my favorite breakfast on the go meals. Happy baking everyone.

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