Hawaiian flavors are combined in these yummy muffins, Aloha!

Photo taken by Rusvaplauke

INGREDIENTS:

1 package cream cheese, softened

1 4 ounce can of pineapple chunks in syrup, drained

1 tablespoon of white sugar

1 cup of white sugar

1 and 1/4 sticks unsalted butter, softened and cut into pieces

2 eggs

1/4 cup milk

2 cups cake flour

1/2 cup macadamia nuts, chopped

1/4 tsp baking powder

1/4 cup shredded coconut, sweetened (optional)

DIRECTIONS:

1. Preheat oven to 400 degrees F.  Coat muffin cups with non-stick cooking spray or use paper liners.
2. In a medium bowl, cream together cream cheese, pineapple and 1 tablespoon sugar.
3. Using an electric mixture, cream together the butter and remaining 1 cup of sugar in a large bowl. Add the eggs one at a time, blending. Add the milk and beat until thoroughly combined.
4. Add the flour, nuts and baking powder, continue to beat until blended. It will be stiff.
5. Spoon 1 heaping tablespoon of batter into each of the prepared muffin cups. Top with 1 tablespoon of cream cheese mixture and spoon another tablespoon of batter on top. Sprinkle with shredded coconut if desired.
6. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake another 10 minutes, until a toothpick comes out clean. Serve warm.

If you like banana bread you’ll just love these Banana Bread Muffins!

photo by stu_spivack

INGREDIENTS:

1, 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup firmly packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon butter, cold

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with papers.
2. In a large bowl, mix together 1 and 1/2 cups flour, baking powder, baking soda and salt. 
3. In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
4. In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon and nutmeg. Using a fork, cut the tablespoon of butter into the mixture until it resembles coarse cornmeal.  Sprinkle over the muffins.
5. Bake un preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

These Lemon Poppy Seed Muffins are a little bit of heaven. Try this yummy muffin recipe!

photo by diekatrin

INGREDIENTS:

1, 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

zest of one lemon

1/2 cup unsalted butter, softened

1 cup white sugar

2 eggs

1/2 cup buttermilk

1/2 teaspoon lemon extract

1 teaspoon vanilla extract

1/4 cup poppy seeds

DIRECTIONS:

1. In a large bowl, mix flour, baking soda, baking powder, salt, and lemon zest.
2. In another bowl cream together butter, sugar and 1 egg. When combined beat in the second egg. Blend in buttermilk, lemon extract and vanilla extract.
3. Add the flour mixture to the liquid mixture. Add the poppy seeds and stir just until combined.
4. Spray muffin tin with non-stick cooking spray or use paper liners. Spoon batter into muffin tins.
5. Bake in a preheated oven at 375 degrees F for 30 to 35 minutes until a toothpick comes out clean.

These Coconut Muffins are yummy! Try this unique muffin recipe.

photo by yomi955

INGREDIENTS:

2 cups self-rising flour

1/2 cup sugar

1/4 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 egg, lighty beaten

3/4 cup whole milk

1/4 cup unsalted butter, melted

1/4 cup flaked coconut, sweetened

3/4 cup chopped macademia nuts

1/4 cup sugar

1/4 cup flaked coconut, sweetened

1 tablespoon butter, softened

1/2 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with non-stick cooking spray or insert paper liners.
2. In a large bowl combine the flour, 1/2 cup sugar, brown sugar, 1 tsp cinnamon and nutmeg.
3. Stir in the egg, milk and 1/4 cup of melted butter just until moistened and smooth. Stir in the 1/4 of coconut and the nuts.
4. Spoon batter into each muffin cup.
5. Combine the 1/4 cup sugar, the coconut, cinnamon and butter. Sprinkle over batter. Bake for 17 to 20 minutes until a toothpick comes out clean. 
6. Cool for 5 minutes before removing from the pan onto a wire rack.

Try this Blueberry Streusel Muffin recipe. It’s a unique twist to the traditional blueberry muffin!

photo by norwichnuts

 INGREDIENTS:                                                              

1/2 cup firmly packed light brown sugar                               

1/2 cup all-purpose flour                                                              

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg                                                                 

1/4 cup unsalted butter, cold                                                                       

1/2 cup  unsalted butter, softened

3/4 cup granulated sugar

1 egg

2/3 cup buttermilk

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1 cup fresh blueberries, stemmed

DIRECTIONS:

1. To make the topping, in a small bowl mix together brown sugar, flour, cinnamon, and nutmeg.  Cut the butter into small pieces and cut into the mixture with a pastry blender or two knives, until it forms small pebbles. Set aside
2. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners or coat with nonstick cooking spray.
3. In a large bowl, cream together the butter and sugar with an electric mixer until fluffy.  Blend in the egg, buttermilk and vanilla. Sift in the flour and baking powder, then add the blueberries on top of the dry ingredients and stir until blended.  Do not over stir.
4. Spoon batter into the muffin tins and top with 1 tablespoon of the streusel topping.  Bake until golden brown and a toothpick inserted into the center comes out clean. 17 to 20 minutes.