In the heart of the Midwest, where fields stretch as far as the eye can see, there’s a delightful recipe that brings a bit of tropical sunshine to our kitchens: Hawaiian Pineapple Cake Muffins. This recipe holds a special place in my heart because it reminds me of the days when we’d gather around the kitchen table, savoring the sweet, tangy flavors that transported us to a warmer place. Perfect for breakfast, a snack, or even a dessert, these muffins are a lovely way to bring a touch of Aloha to our traditional Midwestern fare.

These Hawaiian Pineapple Cake Muffins pair beautifully with a simple side of fresh fruit, enhancing their tropical notes. They’re also delicious with a dollop of vanilla yogurt for breakfast or a scoop of ice cream if you’re serving them for dessert. For a cozy afternoon treat, enjoy these muffins with a cup of hot tea or a nice, cold glass of milk.

Servings: 12 muffins

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup crushed pineapple with juice
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional)
1/2 cup chopped macadamia nuts (optional)