Tropical Muffins Made with Crushed Pineapple, Shredded Coconut & Pecans

It does seem like I’m on a bit of a “baking kick” lately. I just realized why…. my dear friend and neighbor Frank recently returned from spending the summer at the mouth of the Connecticut River on his “boat”, which sleeps four and has more space than some apartments. (He’s always kind enough to have me as his guest several times each summer – maybe because I show up with food!)  And now he’s back. Frank is a Dessert Lover of The First Class – hence, my renewed interest in baking. So, without further ado – here’s the recipe for Tropical Muffins.

Tropical Muffins – Pineapple, Coconut & Chopped Pecans

Makes 12 Muffins

Grease a 12 unit muffin tin.     (You can also use cupcake liners…. but I, myself, am not crazy about them because, sometimes, the muffins stick to the liners. And I refuse to give up even a teeny, tiny bit of these muffins.)

++  Any leftover Tropical Muffins can be reheated the next morning in a toaster-oven. In fact, I’m enjoying two warmed-up muffins right now with a lovely cup of mocha coffee, which equals “Happy Tummy”!

Oven at 400 F     Bake for 20 – 25 minutes.       ++ Be sure to check at the 20 min. mark !!

Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 1 TBS. baking POWDER
  • 3/4 tsp. salt
  • one can (8 oz.) crushed pineapple – drain & save the juice !
  • ++ add enough water to the pineapple juice to make 3/4 cup liquid
  • 1 egg
  • 1/3 cup oil
  • (The juice & water will be mixed with the egg & oil…)
  • 1/4 cup chopped pecans – or walnuts
  • 1/4 cup shredded coconut    (Desiccated coconut for my European etc. friends)
  • 12 maraschino cherries – drained on paper towel (These will go on the top.)

Set aside the drained crushed pineapple, 1/4 cup chopped pecans & 1/4 cup shredded coconut

Tropical Muffins - coconut, pecans and pineapple.jpg

Mix 2 cups flour, 1/2 cup sugar, 1 TBS. baking POWDER & 3/4 tsp. salt In a large bowl.

In a small bowl, add the pineapple juice from the drained crushed pineapple ( plus enough water to bring the total liquid to 3/4 cup ) 1 egg and 1/3 cup oil – mix briefly.

Tropical Muffins

Now place the pineapple juice/egg/oil mixture, and the 1/4 cup chopped pecans, 1/4 cup shredded coconut and crushed pineapple into the large bowl containing the flour/sugar/salt/baking powder. Mix gently – just until everything is combined. You don’t want to over-mix because you want your muffins light and fully!

Using a 1/4 cup measure, fill each muffin cup 3/4’s full. Place a maraschino cherry in the center of each. (Don’t poke down the cherry, or it’ll disappear as the muffin rises.

Tropical Muffins - USE - 3RDBake at 400 F for 20 – 25 minutes. ++ Be sure to check after 20 minutes. My muffins were ready in 20 minutes.

To ensure your muffins are fully cooked, insert a toothpick or a sharp knife into the center. If it comes out clean – they’re ready! 

Share these, warm from the oven, slathered with butter, with your family & friends. That is… if you’re feeling generous. Enjoy !!

Mini Banana Chocolate Chip Muffins

I used to make these Mini Banana Chocolate Chip Muffins for breakfast when my sons were young. However, at that time I wasn’t topping the muffins with melted chocolate and nuts. A person only has some much time in the morning!

Breakfast has always been one of my favorite meals, so I used to love to cook all kinds of great things for breakfast, such as a really delicious breakfast custard. Or we used to have cornmeal pancakes, banana nut pancakes, apple pancakes, waffles, Egg Benedict, Eggs in a Frame and Goldenrod Eggs on toast etc.  Was I always on time for my job as a teacher….. nope. But I always arrived with a Happy Tummy!!

The original recipe didn’t call for chocolate chips – or melted chocolate on top – but I believe you can never have too much of a good thing.

Oven at 400 F     Makes 16 mini muffins      Makes 12 regular muffins

13 (or so) minutes for “mini” muffins – – – For the mini muffins, grease both the bottom & the sides of the muffin cups.

15 minutes (or so) for regular-sized muffins   You can use cupcake liners – or – grease the bottoms only.

Ingredients     I checked online and the recipe has been changed a bit since “way back when”, so I’m posting the latest amounts because I think the changes are good. There’s a bit more mashed banana, plus a little more sugar.

  • 1 egg
  • 3 Tbs. melted butter – microwave for 10 seconds — OR — 3 Tbs. oil
  • 1/3 cup sugar
  • 2 cups Bisquick
  • 1 1/4 cups mashed VERY RIPE banana
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips
  • 1/2 cup chocolate chips – for top of muffins
  • 1 tsp. Crisco
  • some chopped walnuts, to sprinkle on top of muffins

In a medium bowl, mix egg slightly with a fork. Add the 3 Tbs. melted butter, 1/3 cup sugar, 2 cups Bisquick and 1 1/4 cups mashed banana. Mix with large spoon until just combined.

Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips. Fill muffin cups to 1/2 full. Bake according to the above directions, depending upon the size of your muffin pans. Check for doneness by inserting a toothpick or a knife into the center of a muffin. If it comes out clean, then your muffins are done. (Don’t get confused by the melted chocolate sticking to either the toothpick or the knife. As long as the batter’s cooked, then the muffins are done!)

Allow muffins to cool for a few minutes, then remove to a cooling rack. While muffins are cooling, melt 1/2 cup chocolate chips and 1 tsp. Crisco in the microwave for 1 minute. Stir. Return to microwave for another 20 – 35 seconds. Stir again, then, with a spoon, drizzle the melted chocolate over the muffins. Sprinkle with chopped walnuts.  Enjoy!!

Mini Banana Chocolate Chip Muffins - bottom photo

Raspberry Surprise Muffins

Raspberry Surprise Muffins

I gotta admit it, I had a hard time waiting until I finished photographing these muffins before gobbling up at least one! Based on an older recipe, these aren’t the enormous muffins we’ve gotten used to in the last few years. Although they’re smaller in size, they’re packed with spicy flavor and the goodness of oatmeal – not to mention the delicious surprise of the raspberry jam center!

As an aside, isn’t the platter in the photo lovely? It’s from my mother’s old “everyday set”, circa 1949!

Oven at 400 F      Bake for 20 minutes

In a medium-sized bowl, mix until combined:

  • 1 1/2 cups flour (If you don’t have oatmeal, just use a total of 2 cups flour.)
  • 1/2 cup old fashioned oatmeal
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3 tsp. baking powder
  • 1 tsp. salt

Add to bowl and mix until just combined:   (It’s never good to overmix muffins.)

  • 1 egg, slightly beaten
  • 3/4 cup water
  • 1/2 cup vegetable oil

After mixing, allow batter to rest 10 minutes. (Not necessary if you don’t include oatmeal in the batter.)

Lightly grease 12 muffin cups.  Using 1/4 cup measure, place about 1/4 cup batter into each muffin cup.

Drop 1 tsp.raspberry jam – or any jelly or jam – on top of the batter.

Again, using 1/4 cup measure, use remaining batter to fill each muffin cup about 3/4s full.

Bake at 400 F for 20 minutes – or until a sharp knife inserted comes out clean.

Allow muffins to cool about 5 minutes, then remove from muffin tin and place muffins onto cooling rack.   If you wish, make a glaze by mixing about 1/2 cup confectionary sugar with a bit of water. Drizzle over muffins and sprinkle with chopped walnuts.  Enjoy!