Muffins Using Quick Bread Mix

Crushed pineapple and orange zest turn a basic quick bread mix into something that smells like a tropical morning.

The pineapple gets drained and its juice mixed with milk to make up the liquid for the batter. That means every drop of pineapple flavor goes into the muffin, not down the drain. Fresh orange zest adds a bright, fragrant citrus note that plays off the pineapple’s sweetness.

Stir the wet ingredients into the dry until just moistened. That’s the rule with all muffin batters, and it matters here. Overmixing develops gluten and you end up with tough, dense muffins instead of tender ones.

Fill the muffin cups two-thirds full and bake until golden.

Kitchen Tips

• Drain the pineapple well and reserve the juice. The juice goes into the batter; excess pineapple moisture makes the muffins soggy.
• Stir just until moistened. A few lumps in the batter are perfectly fine. Smooth batter means tough muffins.
• Fill cups two-thirds full, not more. Overfilled muffins mushroom over the edges and cook unevenly.

Variations

• Add shredded coconut to the batter for a pina colada muffin.
• Top with a streusel of butter, flour, and brown sugar before baking for a crunchy top.
• Swap orange zest for lime zest for a sharper, more tropical citrus flavor.