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With plenty of pineapple and a tang of orange, these Pineapple Orange Muffins are a terrific breakfast or snack time treat. A buttery pecan-coconut topping makes them just sweet enough.
Pineapple Orange Muffins –Home Baked Love, Tropical Taste
Is there anything more comforting or mouth-watering than the aroma of freshly baked muffins wafting through the kitchen? I don’t think so!
That rich, buttery sweet scent evokes memories of lazy Sunday mornings and special family gatherings. Few things say love quite as eloquently as a warm, fresh-from-the-oven, homemade treat.
I’m known as the creator of many varieties of Miracle Muffins, delicious, zero-added sugar or fat muffins that are a perfect fit for people those trying to eat healthier. I still love Miracle Muffins and make them all the time. But every now and then, I enjoy treating myself to a sweet, buttery, home-baked muffin.
Well…as long as the muffin in question is worth the calories.
These Pineapple Orange Muffins definitely make the cut. With plenty of pineapple, a subtle orange tang, and a sweet, crunchy pecan and coconut topping, they’ll add a splash of sunshine to your day!
These delightful muffins are a burst of tropical flavors that will transport you to a sunny paradise, no matter where you live.
Pineapple Orange Muffins – Easy To Bake And Easy To Love
Pineapple and orange is a match made in heaven. The sweet, juicy bits of pineapple pair beautifully with the bright, zesty notes of orange. The combination is pure bliss!
And not only do these pineapple orange muffins taste terrific, they’re also terrifically easy to make. If you’ve ever made muffins before, the process will be familiar.
After whisking the dry and wet ingredients together in separate bowls, you’ll stir the wet ingredients into the dry, then stir them together until they are just combined. Be sure not to overmix the batter or the muffins will be too dense.
Also, the muffin recipe calls for melted butter. If you’re melting the butter in the microwave or stovetop, be sure to let it cool a bit before stirring it into the wet ingredients. If it’s too hot, you could end up cooking the egg. Nobody wants scrambled eggs in their muffins!
Speaking of butter…
The butter for the topping should be very cold when you cut it into the other ingredients. If not, it will pool in the bottom of the tins instead of combining into a nice, crunchy topping. (Don’t ask how I know this…)
You can either use a pastry cutter to cut in the butter, or two knives and pull them crossways through the butter. I have a pastry cutter, but can never seem to find it when I need it, so I usually opt for the latter.
One last thing I wanted to mention…
I like coconut a lot. However, not everybody does. If you’re in the no-coconut camp, feel free to leave it out. Maybe double up on the chopped pecans, just to make sure you’ve got plenty of sweet, tasty topping for each muffin.
Pineapple Orange Muffins – Sunshine In Every Yummy Bite
These scrumptious Pineapple Orange Muffins perfect for brightening up a dreary day or celebrating the simple joys of life. They’re a great treat to share with your family, to bring to a potluck, or to an ailing friend who needs a little cheering up.
And if you decide to keep them all to yourself? Hey, I won’t judge!
But enjoying some now and some later is also an option. Just let the muffins cool completely, then place them in a plastic zipper bag and put them in the freezer. Frozen Pineapple Orange muffins will keep for up to three months.
Happy baking, friends! May your kitchen be filled with warmth, laughter, and the tempting aroma of homemade muffins.
Looking for more muffin recipes? Check out my original post for Miracle Muffins, the WW-friendly muffins that took the Internet by storm back in 2018, Or the post from 2020, with yummy twists on the basic Miracle Muffin, including my favorite, Ginger Peachy flavor!
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Pineapple Orange Muffins: A Tropical Fruit Baked Good
- Yield: 12 muffins 1x
Ingredients
For the muffins:
- 2 cups flour
- ½ cup white sugar
- 1 T baking powder
- ½ tsp salt
- 1 cup crushed pineapple, divided and drained, with ¼ cup juice reserved
- 1 egg
- ¾ cup of milk
- ¼ cup melted butter
- ¾ tsp orange extract
- Zest of one orange
For the topping:
- ¼ cup very cold butter
- 1/3 cup brown sugar
- ¼ cup flour
- ¼ cup sweetened flaked coconut
- ¼ cup chopped pecans
- 2 T crushed pineapple (reserved from the cup for muffins)
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 375 degrees. Prepare muffin tin by spraying with oil or inserting paper liners.
- Place flour, white sugar, baking powder, and salt in a large bowl and whisk to combine. In separate bowl, add pineapple juice, drained pineapple (reserve 2 T for the topping), egg, milk, melted butter (butter should be melted but not hot), orange extract, and orange zest. Whisk thoroughly to combine.
- Pour the wet ingredients into the dry. Stir until just combined. Divide batter among the 12 prepared cups in the muffin tin.
- Prepare the topping. Place the flour, brown sugar, shredded coconut, 2 T of crushed pineapple, and chopped pecans in a bowl. Quickly cut the cold butter into the mixture until the pieces are very small, creating a coarse, crumbly topping. Sprinkle the topping over each of unbaked muffins.
- Bake muffins in the preheated oven for 25 to 30 minutes. Remove from oven. Muffins will keep covered at room temperature for up to three days. Frozen muffins will keep for up to 3 months.
