Pineapple and halva muffins (vegan recipe)
I tried these muffins for the first time one morning when I was in the mood for something quick but not too sweet. I liked the idea of using canned pineapple because I already had some opened in the fridge. The halvah was leftover from another dessert. I didn’t bother making everything perfect; I just mixed the ingredients and put them in the oven. The muffins turn out fluffy, and the pieces of pineapple and halvah give them a unique touch with every bite. Quick info Total time: 45 minutes (15 minutes prep, 30 minutes baking) Servings: 12 muffins Difficulty: easy Ingredients 300 g all-purpose flour 100 g sugar 2 teaspoons baking powder 1 packet vanilla sugar (8 g) a pinch of salt 100 ml vegetable oil (sunflower or canola) 250 ml syrup from canned pineapple about 70 g halvah (the type doesn’t matter much, classic or cocoa) canned pineapple (12 larger pieces, cut to fit in the molds) powdered sugar for decoration Instructions 1. Preheat the oven to 200°C (392°F) on the normal setting. Prepare the muffin tray with muffin liners or grease the molds with oil if you don’t have liners handy. 2. In a large bowl, mix the dry ingredients: flour, sugar, baking powder, vanilla sugar, and a pinch of salt. Quickly whisk them together to ensure they are evenly distributed. 3. In another bowl, combine the syrup from the canned pineapple with the oil. It doesn’t have to be perfectly homogeneous; just mix it enough. 4. Pour the liquids over the dry mixture. Use a mixer on low speed or even a spatula. Don’t overmix; just until you no longer see any dry flour. It’s okay if the mixture is slightly lumpy; the key is not to over-mix. 5. Divide the batter into the molds. Fill each mold about three-quarters full to avoid overflow during baking. 6. Cut the halvah into 12 small pieces. Place one piece of halvah and 1-2 pieces of pineapple into each muffin, gently pressing them into the batter without completely covering them. 7. Place the tray in the preheated oven and bake for 30 minutes. At the end, do the toothpick test: if it comes out clean (with maybe just a bit of halvah or pineapple), they’re done. 8. Remove them from the oven and let them cool for 10-15 minutes before taking them out of the molds. Dust with powdered sugar once they are completely cool. Why I make this recipe often You don’t need a high-end mixer or special techniques; it works with whatever you have on hand. The ingredients are simple and don’t have to be measured precisely. They keep well, don’t dry out quickly, and can be taken as a snack to work or school. The muffins last for two days without changing texture. If you need something vegan, this recipe contains no animal-derived ingredients. Tips and variations Tips - Mix the batter as little as possible after adding the liquids; otherwise, the muffins won’t be fluffy. - The oil can be any neutral-tasting type. - If the muffin liners don’t fit well in the molds, use two liners stacked together. - Make sure the pineapple isn’t too wet; drain it quickly before adding it to the batter. Substitutions - Halvah can be omitted or replaced with any other seed paste, including tahini mixed with a bit of sugar. - Pineapple can be swapped with canned pears, peaches, apricots, or even sour cherries if you want something tangier. - Sugar can be reduced to 70 g if you prefer a less sweet taste. - Oil can be replaced with the same amount of melted coconut oil (note that the flavor will be different). Variations - Add grated orange zest for a different flavor. - You can also include chopped nuts, almonds, or raisins in each muffin. - If you want to make them more filling, use half whole wheat flour, but they may rise a bit less. Serving ideas - The muffins pair well with tea or coffee, either plain or with a bit of jam on top. - They can be sliced and spread with a little apricot jam if you want to turn them into a quick breakfast. Frequently asked questions 1. Can I use fresh pineapple instead of canned? Yes, but you’ll need to add another liquid (water with a little sugar or apple juice) to make up 250 ml for the batter. 2. What do I do if I don’t have muffin liners? Grease the molds well with oil and sprinkle a little flour to prevent sticking. 3. Can I make the recipe without sugar? You can significantly reduce the sugar or use sweeteners, but the texture and color of the muffins will be slightly different. 4. How do I know for sure they are baked? The toothpick should come out clean, but be careful not to hit a piece of halvah or pineapple, as they will be moist anyway. 5. What other fruits work well here? Pears, canned peaches, or finely chopped apples work very well. Avoid very watery fruits like watermelon. Nutritional values (estimated per muffin) Calories: 170 kcal Carbohydrates: 29 g Protein: 2.2 g Fat: 5.7 g Fiber: 1 g Most of the calories come from flour and sugar. Halvah adds fats and a bit of extra sugar. If you want lower values, reduce the sugar and you can decrease the amount of halvah. Storage and reheating The muffins can be stored at room temperature, covered with a clean cloth or in a container with a lid, for 2-3 days. If you want to keep them longer, they can be frozen (for up to a month). To reheat, place them in the oven for 5 minutes at 150°C (302°F) or 15-20 seconds in the microwave. They don’t dry out quickly, but if you’ve added a lot of fruit, it’s better to eat them fresh.
Preparation
We mix the syrup with the oil. Separately, we mix the sugar with the flour, the baking powder, and the vanilla sugar. Using a mixer, we incorporate the dry mixture into the liquid one, mixing them on low speed. We place cupcake liners in the silicone molds, divide the obtained dough into the molds, then place a piece of halva and two pieces of pineapple from the compote in each mold. We put the tray in the oven (preheated) at a temperature of 200 degrees for 30 minutes. We do the toothpick test, take the tray out of the oven, let the cupcakes cool down, and dust with sugar. Enjoy your meal!
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