Pineapple-Orange and Walnut Muffin

I am beyond happy to present to you this recipe; a mouthwatering muffin, infused with delicious chunks of fresh pineapple, orange, nutty flavor of walnuts. And never skip to brush them with orange glaze while they are warm, it will keep the muffins moist and shiny and easier to absorb more its orange flavor…they are just screaming with wonderful flavors! These muffins are perfect for a tasty breakfast pair with any types of cheese and fruits, heavenly midday snack wherever you are and can be a remarkable addition to any dessert buffet! You can store the muffins longer than one day, just line the bottom of an airtight container with paper towels, pale the muffins and then top with another layer of paper towels before sealing with the lid. The paper towels absorb the extra moisture, and your muffins will retain its moist texture and flavor for up to three days.

  • Serves 12 people
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

  • 2 cups All-Purpose Flour  sifted
  • 3/4 cup Unsalted Walnuts  roasted and coarsely chopped. reserve the 1/4of walnuts for sprinkling on top of the muffins
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 120 grams Unsalted Butter  1/2 cup
  • 3/4 cup Granulated White Sugar
  • 1 large Egg
  • 3/4 cup Buttermilk or Plain Yoghurt
  • 1 tablespoon Orange Zest
  • 150 grams Pineapple Chunks  drained
  • Orange Glaze
  • 1/4 cup Orange Juice  from 1 piece of Orange
  • 1/4 cup Granulated White Sugar

Procedure

  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. Place the walnuts on a baking tray and roast in the oven for five minutes. Let it cool in a room temperature before chopping.
  3. In a large bowl, combine flour, baking powder, baking soda and sugar. Set aside the dry ingredients.
  4. Using the mixing bowl of your electric mixer and with paddle attachment, beat the butter and sugar together until light and fluffy (about five minutes). Pour in the egg and beat until well combined. Turn off the mixer and scrape down the sides of the bowl and then beat in the buttermilk or yoghurt and orange zest.
  5. Using a rubber spatula fold in the flour mixture and beat just until combined. Fold in the chopped walnuts and drained pineapple. Don’t over mix the batter or you will have tough muffins after baking.
  6. Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle. Sprinkle the remaining 1/4 cup of chopped walnuts and sprinkle on top of each muffin.
  7. Put them in the oven and bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Meanwhile, in a small sauce pan, heat the orange juice and sugar over medium heat until the sauce thickens. Set aside and keep in a room temperature.
  9. Transfer to a wire rack and let cool the muffins for about 5-7 minutes before removing from the muffin pan.
  10. Remove the muffins from the pan and while the muffins are still warm, brush them right away with the orange glaze.

recipe notes

If you are using a standard muffin pan, this recipe can fill 12 muffin cases. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
The quantity of batter for each muffin case is 1/3 cup (75 grams).
You can substitute 3/4 cup buttermilk or yoghurt with 3/4 cup milk plus 2 teaspoons lemon juice or white vinegar. After mixing them, let it stand for five minutes before using.
If there are muffin cups that are empty, half fill the empty ones before baking, this will keep the pan from warping.
If the recipe calls for a muffin pan, it is probably a standard size. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
Use muffin cases in muffin pans for easy clean-up.
Aim to fill the cups 3/4 full with batter to have muffins that has slightly round top and to avoid from spilling out of the muffin case. Also, if there is not enough room for muffins to expand before reaching the top of the cups, the muffin will flatten on top.
Keep the ingredients at room temperature at all times, prior to baking.
Mix the dry ingredients and whisk the wet ingredients. Use a rubber spatula or wooden spoon to gently stir them together until everything is slightly moistens. If there are lumps, it is just perfect.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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