Pineapple Pecan Muffins Recipe

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Pineapple Pecan Muffins
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Ingredients
15
Count
Nutrition
737
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. MUFFINS:.
  2. Position a rack in the center of the oven and heat the oven to 350°F Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.
  3. In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.
  4. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)-there should still be quite a few streaks of dry flour.
  5. Sprinkle the pineapple, pecan pieces, and lemon zest onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not over mix.
  6. Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 20 to 25 minutes, be sure to do the tooth pick test. Let the tin cool on a rack for 15 to 20 minutes.
  7. GLAZE:.
  8. Put the confectioners’ sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.
  9. When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops from the pan if stuck and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 736.85 Kcal (3085 kJ)
Calories from fat 247.19 Kcal
% Daily Value*
Total Fat 27.47g 42%
Cholesterol 78.27mg 26%
Sodium 189.7mg 8%
Potassium 358.7mg 8%
Total Carbs 118.34g 39%
Sugars 86.1g 344%
Dietary Fiber 2.74g 11%
Protein 8.55g 17%
Vitamin C 2.7mg 4%
Vitamin A 0.1mg 4%
Iron 2.6mg 15%
Calcium 141.9mg 14%
Amount Per 100 g
Calories 322.83 Kcal (1352 kJ)
Calories from fat 108.3 Kcal
% Daily Value*
Total Fat 12.03g 42%
Cholesterol 34.29mg 26%
Sodium 83.11mg 8%
Potassium 157.16mg 8%
Total Carbs 51.85g 39%
Sugars 37.72g 344%
Dietary Fiber 1.2g 11%
Protein 3.75g 17%
Vitamin C 1.2mg 4%
Vitamin A 0.1mg 4%
Iron 1.2mg 15%
Calcium 62.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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