Best Macadamia Pineapple Muffins Recipes

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BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS



Bakery-Style Upside-Down Hawaiian Pineapple Muffins image

You may use fresh pineapple in place of canned, or use pineapple rings, diced into small pieces, also add in some chopped macadamia nuts or walnuts to the muffin batter if desired. These muffins are best served warm, also they freeze very well, make certain to generously grease the bottom of each muffin tin to make removing the muffins easier :)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 15

1 (14 ounce) can pineapple tidbits, well drained
12 tablespoons brown sugar
12 teaspoons butter
12 teaspoons honey
1 1/2 cups flour
1/2 cup natural bran
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 large egg
1 cup buttermilk (or use plain yogurt)
1/4 cup vegetable oil
2 teaspoons vanilla (or use pineapple extract)
3 tablespoons honey

Steps:

  • Set oven to 350°F.
  • Place oven rack to second-lowest position).
  • Generously grease 12 regular-size muffin tins (do not use paper liners for this).
  • Divide and place the tidbits in the bottom of each muffin tin in a single layer.
  • Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
  • To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
  • Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
  • In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
  • Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
  • Place the muffin tins on baking sheet to catch any spills.
  • Bake for about 25 minutes, or until muffins test done.
  • Cool muffins in tins for 5 minutes.
  • Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
  • Turn muffins out onto cooling rack upside down and remove from pan/s.

BANANA MACADAMIA MUFFINS



Banana Macadamia Muffins image

These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped

Steps:

  • Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

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