Muffin Mondays: Pineapple Apricot

Muffin Monday

I don’t know who’s loving Muffin Mondays more, me or my kids?! I’m working on a healthy muffin recipe for next week, but today’s muffin is a pretty sweet one. When I was in DC last year I picked up some of these gorgeous dried pineapple slices, and I’ve been saving them for something delicious. The slices I got were from Dean and Deluca, but you can find similar here. Does it sound bad that I bought the pineapples in October, and I’m only using them now? It’s one of those things where I wanted to use them on something special, but then they never got used. I basically created this recipe to use the pineapple slices because I’m in serious spring cleaning mode!

These muffins are extra moist (sorry if you hate that word) because of the crushed pineapple. The apricot adds a little sweetness. I heat the apricot jelly on the stove so that I can swirl it in, but if you want to skip that step, you can just add a teaspoon of jelly on top of the muffin batter after you put it in the tin. I top the muffins with some brown sugar before baking (like I said, the healthy muffins are coming next week!).

The dried pineapple slices almost look like flowers on top of the muffins. They’re beautiful and delicious all at the same time! I won’t lie, my girls stole all of those pineapple slices off the uneaten muffins!

Well, I’m off to finish pretending to de-clutter my pantry, and hopefully not refill it too quickly!

Pineapple Apricot Muffins


  • 1 3/4 c. flour
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 beaten egg
  • 3/4 c. milk
  • 1/4 c. oil
  • 1/3 c. crushed pineapple
  • apricot jam
  • brown sugar
  • dried pineapple slices (optional)


  1. Combine flour, sugar, baking powder, and salt in a mixing bowl. Create a well with the ingredients.
  2. In a separate bowl combine egg, milk and oil.
  3. Add the liquid ingredients into the dry mixture, and stir until just combined.
  4. Stir the crushed pineapple into the batter.
  5. Using a large scoop, fill greased muffin tins about halfway. Top each muffin with a teaspoon of apricot jam. You can heat the jam and swirl it in, or just drop it on top.
  6. Sprinkle the batter filled muffin cups with a half teaspoon of brown sugar.
  7. Bake at 400° for 20 minutes. Top each muffin with a dried pineapple slice, while the muffins are still warm.
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