Best 2 Pineapple Sunshine Muffins Recipes

Indulge in a burst of tropical flavors with our delectable Pineapple Sunshine Muffins! These muffins are a perfect blend of sweet and tangy, featuring juicy pineapple chunks and a hint of zesty orange. With three irresistible variations to choose from, these muffins cater to every taste.

Option one features a classic muffin base studded with pineapple and orange zest, offering a harmonious balance of flavors. For those who enjoy a moist and dense muffin, option two incorporates yogurt, resulting in a tender and flavorful treat. And for those seeking a delightful burst of sweetness, option three adds a luscious pineapple glaze, creating a muffin that's both visually appealing and tantalizing to the taste buds.

These Pineapple Sunshine Muffins are not only a delight to the senses but also a breeze to make. With simple ingredients and easy-to-follow instructions, these muffins are perfect for bakers of all skill levels. Whether you're looking for a quick breakfast option, a delightful afternoon snack, or a sweet treat to share with friends, these muffins are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to pineapple-infused bliss!

Check out the recipes below so you can choose the best recipe for yourself!

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
Sprinkle tops evenly with remaining 2 tablespoons coconut.
Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
Store in an airtight container at room temperature for 2 - 3 days, or freeze.

PINEAPPLE SUNSHINE MUFFINS

Pineapple Sunshine Muffins image

Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
1/2 cup sunflower kernels

Steps:

In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

For a sweeter muffin, use extra ripe pineapple. The natural sugars in the pineapple will caramelize during baking, creating a more intense flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make sure your muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done. If there is still batter on the toothpick, bake for a few more minutes.
Let the muffins cool for a few minutes before frosting them. This will help the frosting to set properly.

Conclusion:

These Pineapple Sunshine Muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, fluffy, and full of pineapple flavor. The cream cheese frosting is the perfect finishing touch. Give this recipe a try, and you won't be disappointed.