Pineapple-Orange Muffins
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!).
Equipment
- Muffin pan
Ingredients
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
Instructions
- Preheat oven to 350°F. Line two or more standard 12 cup muffin tins with paper liners.
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.
Notes
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.
Tried this recipe?Let us know how it was!