DH’s “Fluffy Love” Muffins

Can you show love with a muffin? If you ask my family they would all answer with a resounding ‘YES!!’ though I strongly suspect that they would each have their own version of muffin that speaks love to them the most. What was that book about love languages? Oh yeah! The Five Love Languages of Children. Yeah. They forgot Muffins. Before you say it – No. They do not belong under Acts of Service or Gifts. Because Muffins in this family are a thing of their own. Seriously. They’ll try almost anything as long as it is in muffin form. Anyway… I made these. They’re a hit. I asked for suggestions for names… and my hubby’s won – Fluffy Love. Hands down. Or hands up if you’re shoveling one of these into your mouth. Enjoy!

(DH’s) “Fluffy Love” Muffins

Ingredients 3 cups all-purpose flour 1 1/2 cups white sugar 1 1/2 teaspoons baking soda
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 Muffins
Author: Burch Family


  • 3 cups All-purpose flour (All purpose gluten free flour will work as well)
  • 1 1/2 cups white sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 4 tbl softened butter (or dairy free ‘butter’)
  • 3/4 cup vegetable oil
  • 3 eggs (or equivalent Egg Replacement)
  • 8 oz crushed pineapple drained
  • 1 cup grated carrot
  • 1 cup grated tart apple


  • Preheat oven to 350 (F)
  • Prepare muffin cups
  • Whisk together flour, sugar, baking soda, baking powder, cinnamon and salt.
  • Add butter, oil and egg to flour mixture and mix until just combined.
  • Add pineapple, carrot, and apple and stir until just combined. (The mix will be moist but not runny.)
  • Pour into prepared muffin cups until the batter fills about ¾ of the cup.
  • Put in oven and bake for approximately 18-20 minutes until toothpick/knife/fork inserted in center comes out clean.


  • The butter can be very soft or even ‘almost’ melted. (If you accidentally melt, let it cool until it begins to thicken again before using.)
  • If you have a food processor, you can just create your own ‘crushed’ pineapple. I used pineapple chunks and just used the shredder attachment for my processor to create more of a mushed pineapple. I then just shredded the carrot and apple at the same time and created a bit of a pineapple, carrot and apple mixture that easily adds to the other ingredients.
  • If you would like to try the lower fat version, you can try Promise. I used it the first time I made these and they were delicious!!
  • If you use an egg replacement like Ener-G, whisk it really well before adding. Trust me. This makes a huge difference in getting a fluffier baked good. One of my favoriate tips for this with baked goods is to warm my water for about 10-14 seconds in the microwave and then add the powder egg replacement. Use a milk frothing wand (I bought a few from IKEA for $3 each) to mix the powder and water together until there are no chunks and it has a bit of an airy quality to it. Sometimes I put some of my vegetable oil in after the powder is completely mixed in and then use my wand again. This works really well when I’m working with gluten free baked goods to add some additional binding and texture to make up for the lack of gluten.