Pineapple Coconut Muffins

7 muffins                               375 degrees 

1 ¼  Cups  Flour ½  Cup Pineapple juice 
¾   tsp Baking powder Tbs Coconut oil, melted 
1/8 tsp Salt Large Egg 
½  Cup Sugar tsp Orange zest 
¼  cup Shredded sweetened coconut Cups pineapple 

14  Muffins 

2 ½  Cups  Flour Cup Pineapple juice 
1 ½ tsp Baking powder Tbs Coconut oil, melted 
¼ tsp Salt Large Egg 
Cup Sugar tsp Orange zest 
½ cup Shredded sweetened coconut Cups pineapple 

21 Muffins 

3 ¾  Cups  Flour 1 ½  Cup Pineapple juice 
2 ¼  tsp Baking powder Tbs Coconut oil, melted 
½  tsp Salt Large Egg 
1 ½  Cup Sugar tsp Orange zest 
¾  cup Shredded sweetened coconut Cups pineapple 

1. Preheat the oven to 375F. Line a muffin tins with paper liners. 

2. In a large bowl, whisk together flour, baking powder, salt, sugar and shredded coconut (reserve 2-3 tablespoons,) 

3. In a medium bowl, whisk together pineapple juice, melted coconut oil, egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple. 

4. Divide batter evenly into prepared muffin cups and sprinkle generously with remaining coconut. 

5. Bake for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean. 

6. Cool muffins on a wire rack for at least 15 minutes before serving. 


Glazed Snickerdoodle Muffins

6 muffins                                                                                              Bake at 350   20-22 minutes 

1/3 Cups oil ¼ tsp Cream of tarter 
1/3 Cup Sugar ¼ tsp nutmeg 
1/2 tsp vanilla Tbs Sour cream 
Large egg Tbs Cinnamon chips 
¾ Cup flour   Sugar sprinkle mix 
¼ tsp Baking soda   Glaze 
¼ tsp Baking powder    

11 Muffins 

2/3 Cups oil ½ tsp Cream of tarter 
2/3 Cup Sugar ½ tsp Nutmeg 
Tsp Vanilla 3/4 Cup Sour cream 
Large Eggs ¾ Cup Cinnamon chips 
1 ½ Cups Flour   Sugar sprinkle mix 
½ tsp Baking soda   Glaze 
½ tsp Baking powder    

18 Muffins 

Cup Oil ¾ tsp Cream of tarter 
cup Sugar ¾ tsp nutmeg 
tsp Vanilla 1 ¼ Cups Sour cream 
large Eggs 1 ¼ Cups Cinnamon chips 
2 ¼ cups Flour   Sugar Sprinkle Mix 
¾  tsp Baking soda   Glaze 
¾ tsp Baking Powder    

In a bowl, combine oil and sugar.  Cream for 3 minutes or until fluffy and pale in color.  Add Vanilla and eggs and mix together.  In a separate bowl whisk together the flour, baking soda, baking powder, cream of tartar and nutmeg.  Add the flour mixture and sour cream to the sugar mixture.  Fold in the cinnamon chips.  In a small bowl whisk together the sugar sprinkle mix (1 cup sugar & 2 Tbs. cinnamon).  Line muffin tins with paper liners.   Fill liners with muffin batter and sprinkle sugar mixture on top.  Bake for 20-22 minutes or until tested done.  For Glaze: mix 1 cup powdered sugar, ½ tsp vanilla and 2 Tbs. milk.  Drizzle over cooked muffins. 

Double Chocolate Cranberry Gingerbread Muffins


4 Muffins 

2 1/2 Tbs oil ¼  tsp Cinnamon 
1/2 ounce Semi Sweet Chocolate ¼  tsp Ground ginger  
Tbs Brown Sugar 1/16  tsp Nutmeg  
Tbs Flour  Large  Eggs  
Tbs Cocoa  Tbs Molasses 
1/4  tsp Baking soda  1/4  Cup Milk  
1/8 tsp Salt  Tbs Dried cranberries 

8 muffins                               350 degrees 

Tbs oil ½  tsp Cinnamon 
ounces Semi Sweet Chocolate ½  tsp Ground ginger  
½  Cup Brown Sugar 1/8 tsp Nutmeg  
1 1/8 Cups Flour  Large  Eggs  
Tbs Cocoa  ¼  Cup Molasses 
½  tsp Baking soda (3/4 tsp at normal altitude) ½  Cup Milk  
¼ tsp Salt  ¾  Cups Dried cranberries 

16  Muffins 

10 Tbs oil tsp Cinnamon 
ounces Semi Sweet Chocolate tsp Ground ginger  
Cup Brown Sugar ¼ tsp Nutmeg  
2 ¼ Cups Flour  Large  Eggs  
¼ Cup Cocoa  ½ Cup Molasses 
tsp Baking soda (1 ½ at normal altitude) Cup Milk  
½ tsp Salt  1 ½ Cups Dried cranberries 

1. Preheat oven to 350F and line muffin pans with paper liners. 

2. Melt the butter and chocolate together in a small bowl in the microwave and cool slightly. 

3. In a large bowl, combine brown sugar, flour, cocoa, soda, salt, cinnamon, ginger and nutmeg. 

4. In a measuring container combine the egg, molasses, and milk. 

5. Stir in the melted chocolate. 

6. Add the chocolate mixture to the flour mixture and gently mix until just combined. 

7. Fold in the cranberries and spoon the batter into the muffin cups. Fill only ⅔ cups full. 

8. Bake in a preheated oven for 20 minutes or until a toothpick comes out 

clean. Cool in pan for 5-8 minutes and transfer on a wire rack. Dust with powdered sugar and serve warm. 

Zucchini-Chocolate Chip Muffins


   1 1/2  cups          all-purpose flour 

     3/4  cup           sugar 

     7/8  tsp           baking soda (1 teaspoons for non-high altitude) 

   1      tsp           ground cinnamon 

     1/2  tsp           salt 

   1                    egg, lightly beaten 

     1/2  cup           vegetable oil 

     1/4  cup           milk 

   1      Tbs           lemon juice 

   1      tsp           vanilla extract 

   1      cup           shredded zucchini 

     1/4  cup           miniature semisweet chocolate chips 

     1/4  cup           chopped walnuts 

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine 

the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry 

ingredients just until moistened. Fold in zucchini, chocolate chips and 


2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 

350 degrees F for 20-25 minutes or until muffins test done. 

Pecan Pie Muffins

Prep Time:5 minutes Cook Time:25 minutes Total Time:30 minutes Servings: 12 


  • 1 cup unsalted butter 
  • 1 1/2 cups packed brown sugar 
  • 4 eggs, lightly beaten 
  • 3/4 cup all-purpose flour (or rice flour for gluten-free) 
  • 2 cups chopped pecans 


  1. Melt the butter an sugar in a small sauce pan, let cool and mix in the eggs followed by the flour and then the pecans. 
  1. Divide the batter between 12, greased, muffin holes in a muffin pan and bake in a preheated 350F/180C oven until the muffins are lightly golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.(22 minutes-inn) 

Note:  place ½ pecan on top half way through baking 

Nutella banana oat muffins


   1 3/4  cup           flour 

     2/3  cup           old-fashioned oats 

     3/4  cup           sugar 

     7/8  tsp           baking powder (1 at normal altitude) 

     1/4  tsp           soda 

     1/4  tsp           salt 

   1      tsp           pumpkin pie spice 

   2      large         eggs 

     1/2  cup           oil 

   3      large         very ripe bananas 

   1      tsp           vanilla 

     2/3  cup           Nutella 

     1/2  cup           white chocolate chips optional 

1. Preheat oven to 350.  In a large bowl combine the flour, sugar, bp, soda, 

salt and spice. set aside. 

2. combine the bananas, eggs, Nutella, oil and vanilla. fold the wet 

ingredients into the dry ingredients until just combined. the batter will be 

thick (do not over mix). Add the chips.  Bake for about 15 minutes. 

Fresh Peach Muffins with a Pecan Crumb Topping


   4      cups          finely chopped fresh or frozen peaches 

   1 1/4  cups           sugar, divided 

  10      tablespoons   oil 

   2                    eggs 

   1 1/2  cups          milk or peach nectar 

   3 1/2  cups          flour 

   3 1/2                teaspoons baking powder 

   1      teaspoon      peach extract or flavoring 

   1      teaspoon      salt 


   1      cup           flour 

     1/2  cup           brown sugar 

     1/2  cup           ground pecans 

     1/2  teaspoon      ground cinnamon 

   8      tablespoons   cold butter 

1. Preheat the oven to 375 degrees F. 

2. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix 

thoroughly. Allow the peaches to sit for 1 hour. 

3. Using an electric mixer, fitted with a paddle, cream the butter and 

remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. 

Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a 

mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. 

Remove the bowl from the mixer and alternately fold in the milk and flour 

mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup 

of the filling into each prepared muffin cup. 

4. In a small bowl, combine the remaining flour, brown sugar, pecans, and 

cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture 

resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb 

mixture over each muffin cup. 

5. Place in the oven and bake for about 15 to 20 minutes or until golden 

brown. Serve warm with butter. 

Cherry-Almond Muffins

     1/2  cup           (1 stick) butter 

   1      cup           granulated sugar 

   2                    eggs 

   2      cups          King Arthur Unbleached All-Purpose Flour 

     1/2  cup           milk 

   1 3/4  tsp           baking powder (2 tsp at normal altitude) 

     1/2  tsp           salt 

   2      cups          cherries, pitted, coarsely chopped (frozen ok) 

   1      cup           slivered almonds, lightly toasted 

   1      tsp           almond extract 

                        granulated sugar 

1. Cream butter and sugar until fluffy. Beat in eggs, one at a time. 

2. Sift together dry ingredients and add them to butter/sugar mixture 

alternately with milk. Stir in almond extract, then gently fold in almonds 

and cherries. 

3. Spoon muffin batter into 12 greased muffin cups; cups will be quite full. 

Sprinkle each muffin with a little granulated sugar, and bake in a preheated 

375°F oven for 30 minutes, or until muffins test done. 

Banana Scotchie Muffins


   1                    ripe banana 

   1                    egg 

     1/2  cup           sugar 

     1/4  cup           milk 

   5      Tablespoons   oil (4 at normal altitude) 

   1      tsp           vanilla or banana flavoring 

   1      cup           flour 

   1      cup           oatmeal 

     3/4  tsp           soda (1 tsp at normal altitude 

   1      tsp           baking powder 

     1/2  tsp           salt 

     1/2  cup           butterscotch chips, chopped fine 

1. preheat oven to 400.  Mix the wet ingredients will. add the dry ingredients until just 

mixed. Bake for 12 to 15 minutes or until done when tested with a toothpick. 

Apple-Cranberry-Nut Muffins

   2      cups          apples — shredded 

   1 1/3  cups          sugar 

   1      cup           cranberries  

   1      cup           carrots — shredded 

   1      cup           walnuts — chopped 

   2 1/2  cups          all-purpose flour 

   2 1/2  teaspoon      double-acting baking powder (1 Tbs at normal 

                        — altitude) 

   1 3/4  tsp           baking soda (2 teaspoons at normal altitude) 

     1/2  tsp           salt 

   2      tsp           ground cinnamon 

   2      large         eggs — beaten 

     1/2  cup           vegetable oil 

1. In a large mixing bowl, combine apples and sugar. Gently fold in 

2. chopped cranberries, carrots, and nuts. Combine dry ingredients; add to 

3. mixing bowl. Mix well to moisten dry ingredients. 

4. Combine eggs and oil; stir into apple mixture. Fill 16 greased muffin 

5. tins 2/3 full. Bake at 375 degrees for 20 minutes. Cool 5 minutes before 

6. removing from pans.