Tasty pineapple muffins with a chewy caramel swirl are a tropical delight burst in your mouth, and much easier to make than you would think.
Pineapple Chewy Muffins
Soft, chewy muffins bursting with pineapple flavor — perfect for breakfast, brunch, or a sweet snack.
Course: RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
180
kcalTotal time
30
minutes
Cook Mode
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Ingredients
6 Pineapple rings
50 gram Butter
1/3 cups Brown sugar
2 Eggs
1/2 cups Sugar
1/2 cups Coconut
4 tbsp Pineapple Juice (from tin)
50 gram Butter Melted
2 cups Self Raising Flour
Directions
- Preheat oven to 180 degrees.
- Heat saucepan over medium heat, add 50 grams butter and 1/3 cup brown sugar stir until melted. Set aside.
- In a mixing bowl sift self raising flour, sugar and coconut together.
- Add eggs mix well with wooden spoon or hand beaters. Add pineapple juice and extra melted butter until well combined.
- Lightly grease muffin tins with spray oil.
- Dice pineapple rings and set aside.
- Spoon brown sugar & butter mix evenly into each muffin tin, evenly divide pineapple pieces to the base of each muffin tin also.
- Fill muffin tins with cake mix. Swirl mixture with a teaspoon to blend caramel and pineapple through mix, you only need one or two swirls.
- Bake for 20 minutes or until golden brown.
- Allow to cool for 5 minutes in the muffin tin then remove.
Notes
- Pineapple Chewy Muffins are suitable for freezing for up to 4 months or kept in an airtight container for up to 4 days.
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