This pineapple muffin recipe is moist with a brown sugar and cinnamon topping.
Ingredients
- 1/2 cups all-purpose flour: 2 piece (divided)
- white sugar: 0.5 cup
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- pineapple: 1 can (8 ounce can, crushed)
- milk: 0.75 cup
- butter: 0.5 cup (melted, divided)
- egg: 1 piece (beaten)
- packed brown sugar: 0.33333 cup
- ground cinnamon: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 16 muffin cups or line with paper liners.
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Stir together 2 cups flour, white sugar, baking powder, and salt in a large bowl; form a well in the center. Drain pineapple, reserving 1/4 cup juice; add juice to the well. Pour in milk, 1/4 cup melted butter, and beaten egg; mix just until blended. Portion batter into the prepared muffin cups. Spoon crushed pineapple over batter.
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Stir together remaining 1/2 cup flour, brown sugar, remaining 1/4 cup melted butter, and cinnamon in a small bowl until well combined; sprinkle over crushed pineapple.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
