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Pineapple Ginger Muffins Recipe

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Crystallized ginger shines with pineapple in quick and delicious muffins. Serve warm for breakfast, brunch, snack, or dessert.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • Vegetable cooking spray
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 10 Tablespoons (1 stick plus 2 tablespoons) butter, at room temperature
  • 1 cup minus 1 tablespoon sugar
  • 2 large eggs
  • 1-1/2 cups plain yogurt
  • 3/4 cup drained crushed pineapple
  • 1/4 cup minced crystallized ginger

Preparation:

Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Coat a 12-cup muffin tin (with standard-size molds that have 1/2 cup capacity) with vegetable cooking spray.

Mix flour, baking powder, baking soda, ground ginger, and salt in a medium bowl; set aside.

Beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of dry ingredients. Beat in one-third of yogurt. Beat in half of remaining dry ingredients, alternating with one-third of remaining yogurt, and repeat until fully incorporated. Fold in crushed pineapple and minced crystallized ginger.

Use a large ice cream scoop to divide batter evenly among muffin cups. Bake until muffins are golden brown, 20 to 25 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yield: 1 dozen muffins

Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin Company)
Reprinted with permission.

User Reviews

 2 out of 5
, Member MSuzon

Is there an error in this recipe? 1 TBSP baking powder. The muffins tasted ""floury"" and I wondered if it was because of too much baking power.

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