Pineapple Pecan Muffins Recipe

Name: Pineapple Pecan Muffins Recipe
Total time: 50 min
Ingredients: 3 1/2 cups unbleached all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/3 cups granulated sugar; 10 tablespoons unsalted butter, melted and cooled slightly; 1 cup whole milk, at room temperature; 1 cup creme fraiche or 1 cup sour cream, at room temperature; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry); 3/4 cup pecan pieces, chopped and toasted; 2 teaspoons finely grated lemon zest; 3 cups confectioners' sugar; 6 tablespoons pineapple juice, add more if needed

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I created this when I had to deal with too much pineapple sitting around in the pantry. They came out very tasty.

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Cooking tools:

Ice cream scoop
Pastry brush
Cooling rack
Muffin tin
Oven
Mixing bowl
Whisk
Spatula
Spoon
Chef's knife
Toothpick
Aluminum foil
Cupcake liner

Ingredients

3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
10 tablespoons unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or 1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
3/4 cup pecan pieces, chopped and toasted
2 teaspoons finely grated lemon zest
3 cups confectioners' sugar
6 tablespoons pineapple juice, add more if needed