Mimosa Pineapple Muffins: a spring dessert in single-serve format.
There’s something magically sunny about desserts inspired by the mimosa, with their vibrant color and that soft texture that recalls the petals of the flower symbolic of March, they manage to bring cheer to the table at first glance.
If the classic cake seems too demanding or you’re looking for a chic alternative for a buffet, mimosa pineapple muffins are the perfect answer.
These little cakes are not only pretty to look at, but hide a fresh and fragrant heart that makes them irresistible.
Unlike the traditional cake, the muffins offer unbeatable practicality.
They are already portioned, easy to transport and perfect for a spring brunch or as a refined finish to a dinner with friends.
The addition of pineapple gives an exotic note and a juiciness that perfectly balances the sweetness of the cream, avoiding the “dry” effect that sometimes penalizes baked desserts.
All that’s left is to turn on the oven and let yourself be wrapped by the citrus scent that will invade the kitchen.
Whether it’s to celebrate a special occasion or simply to treat yourself in the afternoon, these mimosa pineapple muffins will amaze everyone with their delicacy and impeccable look.
Approx. 320 kcal per muffin
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 5 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, International Women's Day
Ingredients to make Mimosa Pineapple Muffins
- 1 medium egg
- 1/2 cup whole milk (125 ml)
- 1 cup all-purpose flour (approx. 130 g)
- 6 tbsp + 2 tsp granulated sugar (85 g)
- 1/2 cup pineapple chunks, drained (about 3.2 oz / 90 g)
- 2 tbsp butter, softened (25 g)
- 2 tsp baking powder (8 g)
- 12 g egg yolks (12 g — about 1 small yolk)
- 2/3 cup whole milk (165 ml)
- 1 scant tbsp granulated sugar
- 1 scant tbsp cornstarch
- drop of liquid vanilla
- 1/2 oz extra dark chocolate, chopped (about 15 g)
- 2 tbsp whipped cream (Hoplà) (about 30 g)
- yellow food coloring
- 1/4 cup pineapple chunks, drained (about 45 g)
Preparation of Mimosa Pineapple Muffins
Filling preparation
In a saucepan put the egg yolks, the sugar, the whole milk, the cornstarch and the vanilla and blend everything with an immersion blender for desserts, then place over medium heat and start cooking, stirring constantly.
When the cream is thick enough and, while stirring, you can see the bottom of the pan, it means the cream is cooked to the right point.
Let cool in another container and when cooled place in the fridge for at least one hour before adding the cream.
Meanwhile finely chop the dark chocolate and set aside.
When the cream is cool enough, whip the cream and fold it into the vanilla cream, mix well and refrigerate.
Muffin preparation
In a mixer put the eggs and the sugar and beat at high speed, then add the milk, the softened butter, the baking powder, the flour and mix well; finally fold in the pineapple chunks to complete the batter.
Divide the batter into paper muffin cups; I made 5. Preheat the oven to 356 °F and bake for 30-35 minutes, checking doneness.
Final preparation
Once the muffins are baked and cooled, cut off the top dome of each muffin and set the domes aside… create a small cavity inside each muffin using your fingers — they will be very soft and it will be easy to do.
Take the reserved muffin domes and blend them with a pinch of yellow food coloring.
Once the cavity is formed, fill with the cream prepared earlier and level it, then cover with the colored crumbs obtained from the blended domes.
