ZUCCHINI PINEAPPLE MUFFINS
Zucchini pineapple muffins are good slathered with butter at any meal.
The addition of the pineapple along with the zucchini make these muffins a great breakfast treat. The allspice and nutmeg add a wonderful taste that makes you want to enjoy these muffins with coffee in the mornings. Serve these zucchini pineapple muffins to friends when you need to use up your zucchini.
Zucchini pineapple muffins are great for using up all that zucchini you have in the garden.
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup butter or margarine or 2 sticks or 16 tablespoons, melted
2 eggs
1 1/2 cups grated zucchini
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup raisins or nuts, optional
Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins. Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.) This is a spicy and moist muffin. Enjoy!
Zucchini Pineapple Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup butter or margarine or 2 sticks or 16 tablespoons melted
- 2 eggs
- 1 1/2 cups grated zucchini
- 1 (8 ounccan crushed pineapple drained
- 2 teaspoons vanilla extract
- 1 cup raisins or nuts optional
Instructions
- Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins.
- Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.)
Click to follow us on Instagram.
Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
This is by far the BEST muffin recipe I’ve ever made !!! Could very well be the best on the planet !!!! I could tell by the dough this one would be a winner. Very light and moist. SO glad I found it. I had to use pumpkin spice instead of allspice.
Do you squeeze the zucchini after shredding it?
The recipe looks and sounds wonderful.
You can if it has a lot of moisture.
I also added Blueberries to my muffins. Being a diabetic I cup back on the sugar. Using 1/2 cup dark brown sugar. My muffins are fabulous. Thanks for the recipe
I will try these pineapple zucchini recipes. I do not bake yet I’d like to try this for our church sing along. This well be my first attempt. Thank you so much. I feel happy and excited.
Oh my gosh thank you for getting back to me & fast too, i will do these instead. I love your recipes that’s for sure. You help me alot! Keep en coming
What is the nutritional info on these muffins I have type 2 diabetes need to k ow if I could eat these Patricia
Patricia, These muffins have a cup of sugar. I don’t think they would be good for a diabetic. You might try making them with splenda or some sugar substitute but I have never done them that way. There are places on the web where you can put in the ingredients and figure the nutritional value. This link might be helpful to you in the future.http://recipes.sparkpeople.com/recipe-calculator.asp
Thank you Judy! I was just thinking the other day that seems like pineapple would be good in zucchini bread…I can’t wait to try these!
Oh my goodness – I made a double batch tonight to take to work and my co-workers are going to LOVE these – I added a cup of white chips and subbed apple pie spice for the allspice and nutmeg because that was what I had in the pantry – the muffins were moist with delicate flavors…you really must try these. I got 36 muffins from a double batch – and I know there won’t be any leftovers! Thank you, Southern Lady – I will be following you for MORE delicious recipes!!!
When do we add the butter?
Hi Lillian, Sorry about that. Add the butter along with the other wet ingredients. I added it to the recipe. Thanks for bringing that to my attention. Enjoy.
I definitly will try this, sound YUMMY
muffins, what a great idea!. I was looking for something quick & easy to cook for a meeting I got on the 20th of August….This is what I’m gonna try on my friends, Thanks a bunch Judy!