These week's muffin recipe for Muffin Monday is another easy one, if you have a bowl, a spatula and a muffin tray, you're all set to make these. The original recipe provided by Anuradha of Baker Street (our host) was for Honey Lemon Olive Oil Muffins with Lemon Glaze but I decided to switch it up a little and substitute the lemon flavor in the batter with pineapple, and in the glaze with lime.
I baked these in the evening and only 5 muffins survived for the photoshoot the following day!
I have baked cakes and muffins with olive oil before and loved it. Having it in baked goods reminds me a lot of the breads and cakes of the Mediterranean region, ones I could eat truckloads of :). Thank goodness then that I reside far away in the tropics (where there are other, different food-related sins!). From what I know, the combination of olive oil and tangy citrus are complementary flavors in cakes, so I reasoned that switching one citrus for another would have the same effect.
I opted for the more tropical citrus accents of pineapple and lime, both of which I have in abundance either growing in my garden or from the vegetable stall down the road from my home. The chopped pineapple bits were divided into two portions, one was mixed into the batter and the remainder was sprinkled on top of the muffins for effect. You won't get perfectly smooth muffin tops as a result, but there's no chance of mistaking these pineapple muffins for anything else!
Limes photo taken from my Instagram account :)
A quick half an hour is all you need to produce these beautifully light and refreshingly tangy muffins. If you have an extra 10 minutes, you might probably want to make the cute toppers shown here using toothpicks and bits of lime and pineapple. Squeeze the lime on top of the glaze for that extra zing and while you're at it, why not pretend you're on on a tropical holiday! ;)
Note: Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop her a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Honey Pineapple Olive Oil Muffins with Lime Glaze
(Adapted from Pinch My Salt)
Makes 12 muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup honey (preferably local)
1/2 cup sugar
1/2 cup extra virgin olive oil
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons grated lemon zest (I used 3/4 cup pineapple chunks, cut into small cubes)
2 tablespoons freshly-squeezed lemon juice (Omitted this)
1/2 cup powdered sugar
2 tablespoons freshly-squeezed lime juice
1. Preheat oven to 180C/350F. Spray a 12-cup muffin tin with non-stick baking spray or line with paper cups (spray the inside of the cups with baking spray to prevent muffins from sticking to the paper).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
3. In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, and eggs. Whisk together until well combined. Divide the pineapple chunks into 2 portions and stir 1 portion into the mixture. Reserve the rest of the pineapple for the topping.
4. Pour liquid ingredients into the flour mixture and stir with a wooden spoon just until all of the flour is incorporated. Don’t overmix.
5. Divide batter between muffin cups using a large spoon or mechanical ice cream scoop – the cups should be mostly full. Sprinkle remaining pineapple on top of the muffins.
6. Bake for 17 – 21 minutes or until the center of a muffin springs back lightly to the touch or a toothpick inserted into the middle of a muffin comes out clean. Check early and watch carefully, they will brown fast.
7. While muffins are baking, make glaze. Sift powdered sugar in a small bowl and stir in the lime juice, mix until well incorporated.
8. Let muffins cool in pan for 5 minutes then remove to a wire rack. Brush the tops of the muffins with glaze while they are still warm. Let cool completely.