Pineapple breakfast muffins

Admit it guys! Muffins are basically an acceptable way of eating cake for breakfast and I am personally very ok with that. But if you are going to treat yourself you might as well do something very special. How about the fluffiest muffins covered in melted butter, cinnamon sugar and caramelised pineapple bits? Too much? I say life is too short to settle for boring and ordinary muffins. These buttery treats taste almost like an old fashioned donut rolled in cinnamon and sugar. The caramelised pineapple pieces will excite your taste buds and give you 1 of your 5 a day (I definitely prefer my daily intake of fruit in a muffin form)!

Ingredients for the breakfast muffins

• Plain flour: Plain flour is perfect for any kind of muffin recipe, as it has medium gluten protein content.
• Baking powder: Baking powder will help the muffins rise.
• Salt: I cannot stress enough how important it is to add salt in most bakes especially cakes. Salt balances the sweetness and enhances the flavour of the other ingredients.
• Nutmeg: My second favourite spice (first is cinnamon of course!) will give a very comforting and warm flavour. Nutmeg will also be added to the cinnamon sugar.
• Full fat milk: Always use full fat milk for any baked goods as the fat plays a very important role and acts as a tenderizer and moisturiser.
• Vanilla essence: The vanilla really compliments the nutmeg and the cinnamon flavour in our muffins!
• Unsalted butter: Make sure the butter is at room temperature. You can weigh the butter the night before and leave it outside of the fridge to come to room temperature overnight. We will also use melted butter to cover the muffins after they are baked. Can you really have too much butter?!
• Caster sugar: Caster sugar will ensure the batter has a smooth consistency in comparison to coarser sugars like granulated or demerara.
• Large egg: One medium/large egg will be used for this recipe to make the batter fluffy and flavourful.
• Light brown sugar: Brown sugar will be added to the cinnamon sugar to give it a molasses finish and a gorgeous colour.
• Cinnamon: My favourite spice of all time for sweet and savoury items. Ground cinnamon will be added to the cinnamon sugar to make the muffins have an almost French toast flavour. Heaven!

Ingredients for the caramelised pineapple

• Pineapple: Half a pineapple will be used and cut in medium sized cubes. Make sure the pineapple is not too ripe so it will hold its shape.
• Jam sugar: Yes you guys it is not just for jam! Jam sugar contains pectin which will hold the pineapple in place while baking the muffins. We will make a dry caramel with it just like we would with regular caster sugar.
• Vanilla bean: Vanilla and pineapple is truly a match made in heaven and couldn’t imagine any caramel without it.

For the caramelised pineapple

• Half a pineapple core and skin removed
• 150g jam sugar
• 10g butter
• Seeds from half a vanilla pod

For the muffins (makes 7-8muffins/80g each)

• 225g plain flour
• 7g baking powder
• 2g salt
• 2g ground nutmeg
• 120g full fat milk
• 1 teaspoon vanilla extract
• 90g unsalted butter
• 115g caster sugar
• 1 large egg 

For the cinnamon sugar

• 100g caster sugar
• 100g light brown sugar
• 6g ground cinnamon
• 2g ground nutmeg
• 100g unsalted butter
• 20g pineapple juices

How to make the caramelised pineapple

1. Chop the pineapple into medium size cubes and set aside.
2. Start by making the dry caramel. Make sure that you have all the ingredients measured, ready and close to the pan.
3. In a medium saucepan heat jam sugar over medium heat. Make sure all of the sugar is evenly spread in the pan.
4. It’s important to not stir the sugar, and instead gently swirl and shake the pan occasionally so the caramel will cook evenly and not burn. If the caramel starts browning on the sides first, push the sugar to the middle using a heatproof utensil such as a spatula.
5. Once all the sugar has melted, keep swirling and paying attention until the caramel turns into a deep amber colour.
6. Very carefully add the butter and vanilla seeds, keeping your face as far away from it as possible as the mixture will bubble up.
7. Whisk until all the butter is fully incorporated, add the chopped pineapple and cook for 1 minute.
8. Remove from the heat and very carefully* transfer to a heatproof jar or container.
9. Cool down and refrigerate for 2 hours or until pineapple has completely cooled*.

How to make the muffins

1. Preheat the oven at 150C fan.
2. Spray with non stick spray a 8/12 cup muffin tin and set aside*.
3. In a small bowl whisk together plain flour, baking powder, salt and nutmeg.
4. In a jug combine milk and vanilla essence.
5. In handheld or standing mixer add room temperature butter, caster sugar and paddle for 5 minutes or until pale and fluffy.
6. Scrape down using a plastic spatula, add the one egg and paddle until just combined.
7. Start by adding about 1/3 of the dry ingredients into the egg mixture.
8. Next add half of your milk and vanilla mixture and paddle. Do not forget to scrape your bowl between each addition.
9. Keep alternating between wet and dry ingredients and finish with the last of your dry ingredients.
10. Drain the pineapple from its juices and keep 20g for covering the muffins when baked.
11. Lastly, using a spatula fold in very gently the drained pineapple pieces, being careful not to break the pieces.
12. Place the batter in a container and rest in the fridge for 1 hour.
13. Using a big ice cream scoop, scoop 80g of batter into the well oiled muffin cups and bake in 150C for 20-25 minutes or until a knife comes out clean when inserted in the middle of the muffins.
14. When baked, remove and place on a cooling rack.

How to make the cinnamon sugar and assemble the muffins

1. In a medium bowl combine caster sugar, light brown sugar, nutmeg and cinnamon using a whisk.
2. Melt the butter making sure it doesn’t get too hot and add the pineapple juices to it.
3. Carefully dip the cooled muffins in the butter and pineapple mix and then roll in the cinnamon sugar mixture.
4. You can store the muffins in an airtight container at room temperature for up to 3 days.
5. Consume immediately and irresponsibly! 🙂

Notes

• Ok let’s talk some health and safety here! Boiling caramel is significantly hotter than boiling water and unlike water; caramel doesn’t quickly come off your skin-it turns solid and sticks. I hope I scared you enough to be as careful as you can when making caramel!
• As we will be covering the entire muffin in cinnamon sugar (YUM!) we won’t be using any muffin cases and that’s why it is very important to spray the muffin tin really well.
• You will notice some liquid coming out of the caramelised pineapple but don’t worry it is very normal as the natural juices will start coming out of it when it’s heated through. Only 20g will be used for the recipe and the rest can be thrown away as it would make the batter too watery.

Meringue kisses,
Athina xx