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Pineapple Orange Muffins – Sprinkle Bakes

Pineapple Orange Muffins – Sprinkle Bakes
Pineapple Orange Muffins – Sprinkle Bakes


Pineapple Orange Muffins are soft and delicious beyond words! Crushed pineapple gives the muffins a moist texture.

Pineapple Orange Muffins are soft and delicious beyond words! Crushed pineapple gives the muffins a moist texture.

Years ago I picked up a ‘Best of the Best’ cookbook while traveling through Colonial Williamsburg, Virginia. It was one of those modest-looking regional cookbooks bound with a plastic comb that might have been compiled by a local church or rotary club. This muffin recipe is a favorite from that book, although I’ve since lost my copy and fear it has been accidentally donated. Luckily, last week I happened upon the recipe on a sheet of paper that I’d typed for my mom, the page folded and sticking out from the top of another cookbook.

I remember the recipe’s headnote stated the origin was from Sedberry Hotel, a McMinnville Tennessee establishment (and apparently a pretty ritzy one for the place and time). Which opened in early 1900. It closed in the 1950’s. But thankfully the muffins survived. They make a nice breakfast and are extremely easy to whip up!

Ready the Orange Extract!

My first advice before making these Pineapple Orange Muffins is to check your pantry and stock up on orange extract if necessary. The recipe calls for 2 tablespoons in the batter and 2 tablespoons in the glaze (1/4 cup total!). I was dubious about using so much of the ingredient the first time I made these. But the end result is well-balanced and tastes just right.

The muffins do not brown while baking, so expect the tops to be pale when you remove them from the oven.

Pineapple Orange Muffins are soft and delicious beyond words! Crushed pineapple gives the muffins a moist texture.
Pineapple Orange Muffins are soft and delicious beyond words! Crushed pineapple gives the muffins a moist texture.

The garnishes of candied orange zest and coarse crystal sugar are my finishing touches, but they are optional. I used them to spruce up otherwise plain-looking muffins for blog photos. You could also just grate some orange zest on top using a microplane zester. They are tasty additions, but my usual decorum is to leave the muffins unadorned.

Pineapple-Orange Muffins

Heather Baird

These muffins are from a ‘Best of the Best’ State of Virginia cookbook I found while traveling through Colonial Williamsburg. The recipe’s headnote stated the origin was from Sedberry Hotel, a McMinnville Tennessee establishment which opened in early 1900. It closed in the 1950’s, but thankfully the muffins survived. Filled with orange and pineapple flavors and simply glazed, these make a wonderful breakfast or brunch (or dessert!).

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Course Dessert

Cuisine American

Muffins

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs lightly beaten
  • 20 oz. crushed pineapple, undrained 1 large can
  • 2 tablespoons orange extract

Glaze

  • 2 tablespoons milk
  • 2 tablespoons unsalted butter
  • 2 cups confectioners’ sugar sifted
  • 2 tablespoons orange extract
  • Pinch of salt
  • *optional drop of orange food color
  • candied orange peel optional

Muffins

  • Whisk together the flour, baking powder and salt in a large mixing bowl. In the bowl of an electric mixer, cream together the butter and sugar. Add the beaten eggs and mix well.

  • Add the bowl of dry ingredients to the creamed mixture and mix until just incorporated (do not over mix). The mixture will be thick. Add the can of crushed pineapple and orange extract. Mix well to loosen the batter; scrape down the sides of the bowl. Mix again until the pineapple and extract are dispersed throughout and the batter is uniform.

  • Using a small measuring scoop, place batter into paper liners about 2/3 full. Bake for 20 minutes, or until the muffins spring back when pressed in the centers. Remove the muffins to a wire cooling rack.

Glaze

  • Combine the milk and butter in a medium saucepan. Place over medium-high heat and stir until melted (do not boil). Remove from the heat and stir in powdered sugar, orange extract, and salt.

  • Add the food color if using. Pour glaze in a bowl and dip the tops of the muffins in the glaze. You may also spoon the glaze over the muffins if you prefer. Let stand until set, about 20 minutes. Garnish with candied orange peel if using.

Pale tops? That’s Normal! Please note that the muffins do not brown while baking, so expect the tops to be pale when you remove them from the oven.
Make ahead: The muffins can be made a day ahead and kept in an airtight container, such as a cupcake keeper. Glaze the muffins the day of serving. 

Keyword crushed pineapple, english muffins, orang extract, Sedberry Inn Muffins

Written by bourbiza mohamed

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