Pineapple Orange Muffins Recipe 

 Originally Written: July 11, 2011

By  Hanna Trafford

Last Updated on July 11, 2011 by Hanna Trafford

The secret of why these muffins are so so good is yogurt. Last time I made them, I didn’t have any plain yogurt so I used peach one – and it works beautifully. I used canned pineapple and cut it u into small pieces. I am sure that if you have a can of pineapple tidbits, that would work well – just drain it well, because extra juice could make your batter a bit too runny. For oranges, I cut up a whole orange – it was sitting in my fruit bowl and started to look a little dry – so I peeled it and cut it u into small pieces. The muffins turn out beautifully golden and nice and moist – enjoy!




Before I list them – remember that it makes your efforts much easier to get all ingredients ready before you start putting them together:

Getting all your ingredients ready before starting to make the batter will make your job much easier. Here I have mixed all dry ingredients together first, I alos combines cut up pineapple with oranges and then layed out the rest of the ingredients.


  • 1/4 cup of sugar
  • 1 egg
  • 1/4 cup of butter (soft)
  • 1 -1 1/2 cups of yogurt
  • 1-1/2 – 2 cups of flour (depending on how much juice you have in your fruit)
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 cups of pineapple and oranges (about 1 cup of each)
  • 1/2 – 3/4 cup of raisins


Put sugar, egg,soft butter and yogurt into a bowl and beat until mixed well

Mix sugar,egg,butter and yogurt until well combined

Stir together flour, baking powder, baking soda

Add cream mixture to dry ingredients and stir until moistened

Gently fold in the fruit mixture and raisins

Your muffin batter should be uniformly mixed and not runny. It should drop off a spoon in large chunks

Fill your paper muffin cups in a baking pan – I will them to the top because I like large muffins. I have reserved chunks of pineapple to place on top of each muffin for a little extra taste and I also sprinkle the tops with vanilla sugar.

Bake at 375F for 15 – 20 minutes until muffins are golden brown and firm

Bake at 375F until golden brown and firm

One more tip – after you take your muffins out of the oven, let them cool for just a couple of minutes and then turn them sideways to allow air at the bottom to cool them completely.

I like to turn the muffins on their sides as soon as I can touch them to allow air to cool the bottoms as well.

Now – get yourself a nice fresh cup of coffee or tea, sit back and enjoy freshly baked muffin – before the rest of your family gets to them and they disappear!


Please end me your comments, suggestions and experiences – your input is always welcomed and very much appreciated!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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