Pineapple-Banana-Pecan Muffins

These moist and flavorful muffins are sure to brighten any morning. The Honey Glaze adds extra sweetness and the garnish of chopped pecans tops them off for some added crunch.


Pineapple-Banana-Pecan Muffins
Yield: 1 dozen muffins
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  1. 2 cups all-purpose flour
  2. 1⁄2 cup firmly packed light brown sugar
  3. 1 teaspoon baking powder
  4. 1⁄2 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 large egg
  7. 1 cup whole milk
  8. 1⁄4 cup vegetable oil
  9. 1 (8-ounce) can pineapple tidbits, drained and chopped
  10. 1⁄2 cup mashed banana
  11. 1⁄2 cup chopped pecans
  12. Honey Glaze (recipe follows)
  13. Garnish: chopped pecans
  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners; spray with nonstick baking spray. Set aside.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together egg, milk, and oil. Make a well in center of dry ingredients. Add egg mixture, stirring just until combined. Add pineapple, banana, and pecans, stirring just until combined. Divide batter evenly among prepared muffin cups.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Remove from pan, and let cool completely on a wire rack.
  5. Drizzle Honey Glaze over muffins. Garnish with pecans, if desired.
Taste of the South
Honey Glaze
Yield: approximately 1⁄2 cup
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  1. 1⁄4 cup honey
  2. 2 tablespoons unsalted butter
  3. 1⁄2 cup confectioners’ sugar
  1. In a small saucepan, bring honey and butter to a boil over medium heat. Cook until slightly thickened, approximately 4 minutes. Remove from heat, and let cool to room temperature. Whisk in confectioners’ sugar until smooth.
Taste of the South


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