Wake up this Sunday morning, or every morning, to the wake-you-up flavor of my Brown Sugar Pineapple Muffin with Pistachio Crumbs.
These muffins are sweetened with brown sugar, tendered by sour cream, and flavored with chunks of juicy pineapple. The addition of pineapple gives these super moist and tender muffins their beautiful golden color and tropical flavor. Topping this muffin is a sprinkling of a crunchy buttery crumble, mixed with rich, nutty pistachios and drizzled with a pineapple icing. The satisfying taste and textures that delivers with every bite.
When developing this recipe, I did a simple switcheroo. Attempting to achieve a tender muffin, I used the rubbing-in technique with this recipe. It’s a process hereby, chunks of butter are lightly rubbed into the flour. Unlike the butter creaming method and the muffin whisking method, the rubbing-in method coats the flour proteins in a layer of fat. This method makes it harder for water to hydrate the flour so structure-giving gluten proteins cannot form, which results in a tender, great tasting muffin crumb.
That works for me!
Let’s get started!
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick butter, room temperature
1/2 cup brown sugar
2 eggs + 1 yolk, beaten
1/2 cup sour cream or yogurt
1 teaspoon vanilla
1/4 cup pineapple juice
1- 20oz can Dole Pineapple Tidbits in natural juices, drained, reserving juice
1/2 cup flour
1/4 cup brown sugar
1 teaspoons cinnamon
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup pistachios, chopped
2 cups confectioners’ sugar
3-4 tablespoons pineapple juice
Position a rack in the center of the oven and heat the oven to 425 degrees. Lightly oil ( or spray with cooking spray) a 12-cup muffin tin, or line with paper or foil baking cups.
For the Crumbs:
In a medium bowl, mix the flour, brown sugar, salt, pistachios, and cinnamon. Add the melted butter and mix with a fork until crumbly. Put aside while you prepare the muffin batter.
To Make the Muffins:
Using the medium bowl from a stand-up mixer, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add to the mixture the stick of butter, cut into chunks, and process until crumbly, about 1 minutes.
In a separate bowl, mix eggs, brown sugar, sour cream, vanilla, and pineapple juice. Whisk vigorously until the mixture is very well blended. Add pineapple tidbits, mix until combined. Slowly pour the wet ingredients into the flour mixture and mix just until the dry ingredients are mostly moistened ( the batter will be lumpy). Do not overmix.
Use an ice cream scoop or two spoons to divide the batter into the muffins cups, then sprinkle on the crumble topping.
Bake until golden and set about 15-17 minutes. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool. Drizzle with icing if desired.
Icing for muffins:
Put the confectioners’ sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The icing should be thin enough that it will drip off of a spoon. Thin it with more pineapple juice, 1 tbs. at a time.
Thanks for stopping by…
Bake some love!