The pineapple mimosa muffins are a variation of my first muffin creation made for the International Women’s Day… they were also born by chance, because I made another recipe and had some ingredients to use up.
A recipe that was really successful, at least on my table, so I feel confident recommending it.
The ingredients for the preparation are common and surely we all have them at home.
Once prepared, you can store them in the fridge for about 3 days.
The muffins themselves on the surface, once cooked, came out slightly cracked, but I wasn’t worried since I had to fill them, and it happened because they were really very soft.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my fb page in your name.
Approximately 320 Kcal per muffin
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 5 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, International Women's Day
Ingredients for making Pineapple Mimosa Muffins
- 1 medium egg
- cup whole milk
- 1 cup all-purpose flour
- 3 oz sugar
- 3 oz pineapple chunks (cleaned weight)
- 2 tbsp butter
- 1 tbsp baking powder
- 1 tbsp egg yolks
- cup whole milk
- 1 tsp sugar
- 1 tsp cornstarch
- 1 drop of liquid vanilla
- oz extra dark chocolate
- 1 oz Hoplà cream
- yellow food coloring
- 1½ oz pineapple chunks (cleaned weight)
Preparation of Pineapple Mimosa Muffins
Preparation of the filling
In a saucepan, put the egg yolks, sugar, whole milk, cornstarch, vanilla, and blend with a dessert blender, then put on medium heat and start cooking while always stirring.
When the cream is thick enough and you can see the bottom while stirring, it means the cream is cooked just right.
Let it cool in another container, and when it has cooled, we’ll put it in the fridge for at least an hour before adding the cream.
Meanwhile, chop the dark chocolate and set aside.
When our cream is cold enough, whip the cream and add it to the vanilla cream, mix well, and put in the fridge.
Preparation of the muffins
In the dessert mixer, put the eggs, sugar, and work at high speed, then add the milk, softened butter, baking powder, flour, and mix well, finally add the pineapple chunks and complete the batter.
Divide the batter into muffin liners, I made 5… preheat the oven to 350°F (180°C) for 30-35 minutes, checking for doneness.
Final preparation
Once the muffins are baked and cooled, cut off the top part of the muffins to remove the dome and set it aside… Inside the muffins, create a hollow with your hands, because they will be very soft, and it will be easy to do.
Blend the muffin domes set aside by adding a pinch of yellow food coloring.
Once the hollow is formed, fill with the previously prepared cream and level, then cover with the colored crumbs obtained from the blended domes.
