Categories: Muffins

Ingredients

• The Batter
• 1 cup crushed pineapple, drained
• 1 Tablespoon all-purpose flour
• 1 cup white sugar
• 3/4 cup salted butter
• 2 beaten eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups all-purpose flour
• 1/2 cup whole milk
• 1/2 cup finely chopped walnuts
• Crumb Topping
• 1/2 cup white sugar
• ⅓ cup all-purpose flour
• 1/4 cup salted butter softened to room temperature

Directions

1. Preheat oven to 375°F, rack in the middle position.

2. Grease the bottoms only of a 12-cup muffin pan

3. If you haven’t done so already, put the crushed pineapple in a strainer with a small bowl underneath it. Press it down with the back of a mixing spoon, trying to get out as much juice as you can.

4. Pour the drained juice in a refrigerator container and save it for someone who likes to drink pineapple juice.

5. Once you’ve completely drained your pineapple, measure out 1 cup of pineapple and place it in a small bowl.

6. Sprinkle the crushed, drained pineapple with 1 Tablespoon of the all-purpose flour. Then mix the flour with the pineapple (The flour will help you soak up any moisture left in your crushed pineapple.)

7. Get out a medium-size mixing bowl and a wooden spoon if you intend to make this recipe by hand, but you can use an electric stand mixer or a hand-held mixer from this point on if you wish.

8. Place the white sugar in the bottom of the mixing bowl.

9. Add the softened, salted butter and mix it with the sugar. Mix until the ingredients are light and fluffy.

10. Add the eggs, mixing them in thoroughly until they are well incorporated.

11. Sprinkle in the baking powder, salt, and cinnamon. Mix them in thoroughly.

12. Add HALF of the all-purpose flour to a mixing bowl and mix it in with HALF of the whole milk.

13. Add the remaining flour and the remaining milk. Mix until everything is thoroughly blended.

14. Mix in the crushed pineapple and the finely chopped walnuts by hand.

15. Fill the muffin cups three-quarters full and set them aside. If you have batter left over, grease the bottom of a small tea bread loaf pan and fill it with your remaining batter.

16. Crumb Topping

17. Mix the sugar and the flour in a small bowl. Add the butter and cut it in until it’s crumbly. (You can also do this in a food processor with chilled butter and the steel blade by processing in an on-and-off motion.)

18. Hannah’s Note: If your topping isn’t crumbly enough, just put it in a plastic bag and stick it in the freezer of your refrigerator for 5 minutes or so. That should be enough to make it crumble in your fingers.

19. Fill the remaining space in the muffin cups with the crumb topping. Then bake the muffins in a 375°F oven for 25 to 30 minutes.

20. When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. Then just tip them out of the cups and enjoy.

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