Pineapple Sunshine Muffins Recipe

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Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup shredded carrot
  • 1/2 cup sunflower kernels

Nutritional Facts

1 each: 272 calories, 12g fat (5g saturated fat), 56mg cholesterol, 191mg sodium, 38g carbohydrate (21g sugars, 1g fiber), 5g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels.
  2. Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Pineapple Sunshine Muffins in Best of Country Breads 2000, p16

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