Description
Ambrosia Muffins are tropical-inspired breakfast treats bursting with sweet crushed pineapple, mandarin oranges, coconut, and maraschino cherries, balanced by a tender, spiced batter. These moist and flavorful muffins combine the freshness of fruit with the warmth of cinnamon, making them a delightful morning indulgence or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Fruit and Nuts
- 1/2 cup crushed pineapple (drained)
- 1/2 cup sweetened shredded coconut
- 1/2 cup mandarin orange segments (chopped and drained)
- 1/3 cup chopped maraschino cherries (patted dry)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or gently grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs vigorously. Then add the plain Greek yogurt, whole milk, vegetable oil, and vanilla extract, stirring until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently but thoroughly until just combined; avoid overmixing to keep the muffins tender.
- Fold in Fruits and Nuts: Carefully fold in the drained crushed pineapple, sweetened shredded coconut, chopped mandarin oranges, patted dry chopped maraschino cherries, and the optional chopped pecans, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess at the bottom.
Notes
- Ensure all fruit components are well-drained to prevent soggy muffins.
- These muffins are best eaten the day they are baked but can be stored in an airtight container for up to 3 days or frozen for longer preservation.
- For added texture and flavor, sprinkle shredded coconut or turbinado sugar on top prior to baking.
