Sandy beaches, sunshine, and fresh pineapple, sounds delightful right? I went to Hawaii a few years back and was spoiled by all the fresh pineapple. When I returned I can now hardly eat pineapple because it does not compare to the taste of Hawaiian pineapple.
This past week, I took the pineapple plunge, and purchased a pineapple from our local grocery store. It was good, not Hawaii good, but still good. I started to think of how I could fix the pineapple and different recipes to include it in. One of those recipes turned into White Chocolate Pineapple Muffins, which is now my new favorite muffin.
White Chocolate Pineapple Muffins
Ingredients
- 2 Cups Flour
- 1/2 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 3/4 Cup Milk
- 1 Egg
- 1 Tsp Vanilla
- 1 Cup Pineapple Chunks
- ½ Cup White Chocolate Chips
Directions
- Preheat the oven to 375*.
- Mix the milk, egg, and vanilla then slowly stir in all remaining ingredients until mixed well.
- Spray the muffin pans with non stick cooking spray and add a tablespoonful of the batter to each. This makes about 1 ½ dozen muffins.
- These will bake for about 15 minutes.
Take a bite and dream about sunshine and sandy beaches!
Kristy blogs about her love/hate relationship with cooking at Mommy Hates Cooking. She posts recipes
daily and shares the good, the bad, and the ugly of learning to cook. She is a part-time working mom to
an energized toddler, and wife to a husband who is enjoying all her cooking.
{ 10 comments… read them below or add one }
2 of my my favorite things! White Chocolate and Pineapple! I never thought to combine the 2–thanks for sharing.
These sound delicious!!! I’ll have to get to work on coming up with an egg-free version for my son because he is in love with pineapple! Thank you:)
Has anyone made these without any oil? Seems some oil or butter or applesauce was left out of the recipe. Also, do you really only add 1 tablespoon of batter? Are these made in the mini-muffin tin or regular sized muffin tin??
I make most of my muffins without oil, you could most likely add it. I prefer not to and they always turn out well, so I’ve never seen a purpose for it. I used the regular muffin tins for these.
I have also just done about a tablespoon of batter when making most of the muffins and spread it out in the muffin tin. You can use more or less to fill the muffins. If you use a bit more you will most likely come out with exactly a dozen.
Thank you!
These do sound great! I have been on a muffin-baking kick lately so I know I will be trying these soon;- Pineapple is such a great ingedient to use…yum.
I made these for an event at our library last week. They were a HUGE hit and these ladies can have selective tastes. This is definitely a keeper.
I am confused as to if you drain the pineapple juice or not. I just baked them after straining the juice and they came out white in color, not yellow like the picture. I even tried baking them a little longer than 15 minutes. Did I do something wrong, or is this correct?
They sound really awesome! Do you think I can replace the white chocolate chunks with milk chocolate buttons? I have some left in my cupboard, and I still haven’t used them for anything…
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