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Sourdough Pineapple Muffins


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Rate this recipe 4.8/5 (4 Votes)


  • 1 16 oz. can crushed pineapple
  • Pineapple Glaze - see below
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup whole bran cereal
  • 1/3 cup brown sugar, packed
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1/2 cup sourdough starter
  • 1/3 cup canola oil
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • reserved pineapple and juice


Servings 15


Step 1

Line muffin pan with paper liners; set aside. Drain pineapple, reserving juice. Reserve 1/2 of drained pineapple for muffins. Prepare Pineapple Glaze with remaining drained pineapple and reserved juice; set aside.

Preheat oven to 400F. In a large bow, stir together flour, baking powder, baking soda, salt, cereal, brown sugar and cinnamon; set aside. In a medium bowl, beat egg. Stir in sourdough starter, oil, milk and reserved drained pineapple. Add to flour fixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffing cups 2/3 to 3/4 full with batter. Top each with 1 rounded teaspoonful of Pineapple Glaze. Bake in preheated oven 20 to 25 minutes or until golden brown. Remove from muffing pan. Serve hot.

PINEAPPLE GLAZE: In a small saucepan, combine sugar and cornstarch. Stir in pineapple and juice. Stirring constantly, bring to a boil over medium heat. Stir and boil 2 minutes or until thickened. Set aside to cool.

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