Best 6 Angel Food Pineapple Orange Muffins Recipes

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Indulge in the delightful flavors of Angel Food Pineapple Orange Muffins, a burst of citrusy goodness in every bite. These light and fluffy muffins are made with a unique combination of angel food cake mix, crushed pineapple, and freshly squeezed orange juice, creating a moist and tender texture that will tantalize your taste buds. Topped with a sweet and tangy orange glaze, these muffins are perfect for breakfast, brunch, or as an afternoon snack.

The recipe also includes variations for creating delicious Orange Creamsicle Muffins and Angel Food Lemon Blueberry Muffins, allowing you to explore a range of citrus and fruity flavors. With step-by-step instructions and detailed ingredient lists, this article provides everything you need to create these delightful muffins in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

ANGEL FOOD PINEAPPLE ORANGE MUFFINS



Angel Food Pineapple Orange Muffins image

Low fat and delicious! I found it while searching the Weight watcher site for low fat desserts. Can be eaten alone or else is also very tasty with fresh strawberries and Cool Whip.

Provided by Brend

Categories     Quick Breads

Time 20m

Yield 24 muffins

Number Of Ingredients 4

1 (16 ounce) box fat free angel food cake mix
1 (14 ounce) can crushed pineapple in juice, don't drain juice
1 (10 ounce) can mandarin oranges in juice, drain juice
1 orange, zest of

Steps:

  • Preheat oven to 350°F.
  • lLine muffin pans with 24 paper liners or spray with Pam.
  • Combine first 3 ingredients and mix well.
  • Blend rind in at the end.
  • Fill muffin cups approximately 3/4 full.
  • Bake approximately 15 minutes.

WW PINEAPPLE MUFFINS OR CAKE



Ww Pineapple Muffins or Cake image

Make and share this Ww Pineapple Muffins or Cake recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 2

1 (18 ounce) box angel food cake mix
1 (20 ounce) can crushed pineapple

Steps:

  • Stir pineapple into dry cake mix.
  • Pour into greased muffin tin or angel food pan.
  • Bake per package directions.

Nutrition Facts : Calories 374.5, Fat 0.4, SaturatedFat 0.1, Sodium 416.7, Carbohydrate 87.3, Fiber 1, Sugar 51.3, Protein 8

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE



Two-Ingredient Pineapple Angel Food Cake image

Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 2

1 box Betty Crocker™ White Angel Food Cake Mix
1 can (20 oz) crushed pineapple in juice, undrained

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
  • Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g

ANGEL FOOD PINEAPPLE MUFFINS



Angel Food Pineapple Muffins image

Provided by My Food and Family

Categories     Breakfast Bread Recipes

Time 1h15m

Number Of Ingredients 4

1 package angel food cake mix
1 large can crushed pineapple
1/2 cup coconut (optional)
1/2 cup chopped pecans (optional)

Steps:

  • Mix angel food cake mix with crushed pineapple. Stir until well blended. Add coconut and/or pecans if desired.
  • Place mixture in lined muffin cups.
  • Bake at 350 degrees F for 10 - 15 minutes or until light golden brown on top (color of toasted marshmallows).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ANGEL FOOD MUFFINS WITH VARIATIONS



Angel Food Muffins With Variations image

Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.

Provided by Lvs2Cook

Categories     Quick Breads

Time 58m

Yield 12 muffins

Number Of Ingredients 7

nonstick cooking spray
1 cup cake flour or 1 cup all-purpose flour, plus additional for the muffin tins
1 cup sugar
8 large egg whites, at room temperature
1/2 teaspoon salt
1 teaspoon cream of tartar
2 teaspoons vanilla extract

Steps:

  • Position the rack in the center of the oven and preheat the oven to 350 degrees F.
  • Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
  • Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
  • Shake out excess flour by rapping the tin against the side of the sink.
  • Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
  • In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
  • Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
  • With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
  • Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
  • Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
  • Fold in half of the remaining flour mixture using the same technique.
  • Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
  • Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
  • Bake for 28 minutes, or until well browned.
  • Place the tins on a wire rack to cool for 45 minutes.
  • Gently rock the muffins back and forth to release them from the tins.
  • Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
  • CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
  • LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
  • ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
  • VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.

Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3

NO COOK PINEAPPLE ORANGE ANGEL FOOD CAKE



No Cook Pineapple Orange Angel Food Cake image

Here's one of those "no cook quickie cakes" to put together when you are busy with other things. It's cool, low fat, fairly low sugar, yet has such a good flavor. I've seen similar recipes in magazines but they use pineapple and strawberries. My mother in law makes this with mandarin oranges and everyone loves it. I made a chocolate cake and this one when we had a crowd to feed, including 12 kids. This cake was gone and there was still half a chocolate cake left. Cooking time is really chilling time.

Provided by Monique in LA

Categories     Dessert

Time 2h2m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 prepared angel food cake, ring (I buy the no sugar added one)
1 (20 ounce) can crushed pineapple, with liquid
1 (1 ounce) box instant vanilla pudding (sugar free, fat free)
2 (5 1/2 ounce) cans mandarin oranges, drained well
1 (8 ounce) container Cool Whip Lite, thawed
1 (5 1/2 ounce) can drained mandarin oranges (to garnish) (optional)

Steps:

  • Cut angel food cake into 2 or 3 layers.
  • Stir the crushed pineapple and vanilla pudding until blended.
  • Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
  • Fold in cool whip.
  • Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
  • You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
  • Let chill for a couple of hours, if you can wait that long.
  • Last time I wanted to let it "chill" it was gone before the chill time was finished.

Nutrition Facts : Calories 330.4, Fat 4.1, SaturatedFat 3.3, Cholesterol 0.6, Sodium 452.1, Carbohydrate 70, Fiber 1.4, Sugar 47.1, Protein 6

Tips:

  • Make sure all ingredients are at room temperature before starting. This will help the muffins rise evenly.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Be careful not to overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
  • Let the muffins cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These orange pineapple muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, sweet flavor, and tangy glaze, these muffins are sure to be a hit with family and friends alike. So next time you're looking for a special breakfast or snack, give these muffins a try!

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