Nestled in the heart of the Midwest, where endless fields stretch to the horizon, there’s a recipe that brings a burst of tropical sunshine to our kitchens: Hawaiian Pineapple Cake Muffins. This recipe is especially dear to me, as it evokes memories of family gatherings around the kitchen table, savoring the sweet and tangy flavors that whisked us away to a sunnier, warmer place. Whether enjoyed for breakfast, as a snack, or even as a dessert, these muffins are a delightful way to infuse a touch of Aloha into our classic Midwestern cuisine.
These Hawaiian Pineapple Cake Muffins are incredibly versatile. Pair them with fresh fruit to highlight their tropical flair, or serve them with a dollop of vanilla yogurt for a wholesome breakfast. For a decadent dessert, top them with a scoop of ice cream. And for a cozy afternoon treat, enjoy them alongside a steaming cup of tea or a refreshing glass of milk.
Hawaiian Pineapple Cake Muffins
Servings: 12 muffins
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 large eggs
– 1 cup crushed pineapple (with juice)
– ½ cup vegetable oil
– 1 teaspoon vanilla extract
– ½ cup shredded coconut (optional)
– ½ cup chopped macadamia nuts (optional)
Directions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, lightly beat the eggs, then add the crushed pineapple (with juice), vegetable oil, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. If using, fold in the shredded coconut and chopped macadamia nuts.
5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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Variations & Tips
– For a spiced twist, add a teaspoon of ground cinnamon or ginger to the batter.
– If macadamia nuts aren’t your favorite, substitute them with chopped walnuts or pecans.
– Feeling indulgent? Mix in a handful of white chocolate chips for extra sweetness.
– For a healthier version, replace half of the all-purpose flour with whole wheat flour and reduce the sugar by one-third.
Nutritional Information
These Hawaiian Pineapple Cake Muffins are a delightful treat, but they are best enjoyed in moderation. Here’s an approximate nutritional breakdown per muffin (based on 12 servings):
– Calories: 250-300
– Fat: 10-12g
– Carbohydrates: 35-40g
– Protein: 4-5g
– Sugar: 20-25g
The crushed pineapple adds a touch of natural sweetness and a dose of vitamin C, while the optional coconut and macadamia nuts contribute healthy fats and texture. For precise nutritional information, use a calculator with the specific brands and amounts you use.
These Hawaiian Pineapple Cake Muffins are a delightful way to bring a taste of the tropics to your Midwestern kitchen. With their sweet, tangy flavor and soft, moist texture, they’re perfect for any occasion—whether it’s a family breakfast, an afternoon snack, or a dessert to impress your guests. Enjoy baking and sharing these little bites of sunshine with your loved ones!
