Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Sour cream: 1/2 cup (125ml)
- Crushed pineapple, undrained: 1 cup (250g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream.
- Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple. Mix until just combined.
- Fill the prepared muffin cups to the top with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (1 muffin):
- Calories: 350
- Fat: 15g
- Saturated fat: 5g
- Carbohydrates: 45g
- Sugar: 25g
- Protein: 4g
Dish Characteristics:
- Moist and fluffy
- Sweet and tangy
- Perfect for breakfast, brunch, or snack time
User Comments:
- "These muffins are absolutely delicious! They're so moist and flavorful, and the pineapple adds a wonderful sweetness."
- "I love how easy these muffins are to make. They're perfect for a quick and easy breakfast."
- "These muffins are the perfect balance of sweet and tart. I'll definitely be making them again!"
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have crushed pineapple, you can use canned pineapple chunks and drain them before using.
- For a sweeter muffin, add an extra 1/4 cup of granulated sugar to the batter.
