Categories: Muffins
Ingredients
- The Batter
- 1 cup crushed pineapple, drained
- 1 Tablespoon all-purpose flour
- 1 cup white sugar
- 3/4 cup salted butter
- 2 beaten eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 1/2 cup finely chopped walnuts
- Crumb Topping
- 1/2 cup white sugar
- ⅓ cup all-purpose flour
- 1/4 cup salted butter softened to room temperature
Directions
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Preheat oven to 375°F, rack in the middle position.
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Grease the bottoms only of a 12-cup muffin pan
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If you haven’t done so already, put the crushed pineapple in a strainer with a small bowl underneath it. Press it down with the back of a mixing spoon, trying to get out as much juice as you can.
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Pour the drained juice in a refrigerator container and save it for someone who likes to drink pineapple juice.
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Once you’ve completely drained your pineapple, measure out 1 cup of pineapple and place it in a small bowl.
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Sprinkle the crushed, drained pineapple with 1 Tablespoon of the all-purpose flour. Then mix the flour with the pineapple (The flour will help you soak up any moisture left in your crushed pineapple.)
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Get out a medium-size mixing bowl and a wooden spoon if you intend to make this recipe by hand, but you can use an electric stand mixer or a hand-held mixer from this point on if you wish.
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Place the white sugar in the bottom of the mixing bowl.
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Add the softened, salted butter and mix it with the sugar. Mix until the ingredients are light and fluffy.
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Add the eggs, mixing them in thoroughly until they are well incorporated.
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Sprinkle in the baking powder, salt, and cinnamon. Mix them in thoroughly.
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Add HALF of the all-purpose flour to a mixing bowl and mix it in with HALF of the whole milk.
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Add the remaining flour and the remaining milk. Mix until everything is thoroughly blended.
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Mix in the crushed pineapple and the finely chopped walnuts by hand.
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Fill the muffin cups three-quarters full and set them aside. If you have batter left over, grease the bottom of a small tea bread loaf pan and fill it with your remaining batter.
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Crumb Topping
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Mix the sugar and the flour in a small bowl. Add the butter and cut it in until it’s crumbly. (You can also do this in a food processor with chilled butter and the steel blade by processing in an on-and-off motion.)
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Hannah’s Note: If your topping isn’t crumbly enough, just put it in a plastic bag and stick it in the freezer of your refrigerator for 5 minutes or so. That should be enough to make it crumble in your fingers.
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Fill the remaining space in the muffin cups with the crumb topping. Then bake the muffins in a 375°F oven for 25 to 30 minutes.
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When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. Then just tip them out of the cups and enjoy.