Pineapple muffins make a great breakfast or mid-day sweet treat and they couldn’t be easier to make with crushed pineapple and pantry staple ingredients.
Why this recipe works
These pineapple muffins are soft and tender but what makes them stand out from other muffins is the star ingredient, pineapple. Adding pineapple to cakes, cupcakes, breads, and muffins lends these baked goods extra moisture and subtle sweetness. We can’t get enough. On top of the convenience of canned pineapple, you’ll only need flour, baking soda, baking powder, salt, vegetable oil, brown sugar, and eggs.
We’ve been on a kick lately with this tropical fruit between pineapple pound cake and pineapple quick bread, adding pineapple muffins to the arsenal seemed like a no-brainer. The pineapple in these muffins isn’t overpowering, but just the right amount of subtle sweetness to complement the muffin batter.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – As with all baked goods, measuring your flour correctly is key to the perfect texture. Use the spoon and sweep method to measure your flour. Do not scoop flour directly from the bag which can cause you to over-measure the amount you actually need and will result in dense or dry muffins. Gently spoon the flour into a measuring cup and level off the top with the flat end of a butter knife. Never pack flour into a measuring cup by tapping the cup on the counter.
PINEAPPLE – The convenience of canned pineapple makes this recipe extra quick and easy, but if you have fresh pineapple on hand that you’d like to use up, go ahead and put it to good use here – just be sure to dice it up small enough for muffins. For canned, you can use crushed, tidbits, or chunks. When using chunks, we recommend chopping it up into smaller pieces.
SUGAR – Brown sugar adds a touch of caramelized sweetness to these muffins. If preferred, you can substitute with granulated sugar.
ADDITIONS – These muffins have a subtle pineapple taste after being baked. If you would like it to be a little more intense, substitute the vanilla extract with pineapple extract.
How to Make Pineapple Muffins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375F and line a 12-cavity muffin tray with liners or generously coat with non-stick spray.
TIP – you can actually spray the paper liners, which will help them come right off without any sticking. - Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl and set aside.
- In a large bowl mix vegetable oil and brown sugar until combined.
- Then mix in pineapple, eggs, and vanilla. (To drain the pineapple, dump it into a fine mesh colander over a bowl. Let it drain on its own (without squeezing or pushing), then use the back of a spoon to gently press some more juice out. Turned the pineapple a couple times with the spoon and gently press again. he fruit should still be moist, you don’t want to squeeze all the juice out, but you don’t want it dripping when you lift it.)
- Add in dry ingredients and mix well.
- Evenly divide the batter between each muffin cavity and bake for 20-22 minutes.
- Allow muffins to cool in the muffin tray for about 15 minutes then transfer them to a wire rack.
Frequently Asked Questions & Expert Tips
Store the fully cooled pineapple muffins in an air-tight container or large ziptop bag on the counter for up to 3 days. You can add a paper towel to your container when storing on the countertop to help absorb extra moisture from the muffins as they sit, that way they don’t become mushy. If you’d like to store them for longer, I would suggest keeping them in the refrigerator for up to 5 days.
Yes! You can easily freeze these. To do so, place the muffins in a large ziptop bag labeled with the date and store in the freezer for up to 2 months. Thaw at room temperature.
Yes, you can use fresh pineapple. I would recommend blitzing the chopped fresh pineapple in a food processor to break it up a bit before adding it to the batter, but you can also chop it up by hand into small enough chunks to complement a muffin.
Serving Suggestions
Pineapple muffins are the perfect little breakfast with yogurt and granola on the side, but also make a delicious snack for lunch or after dinner. Enjoy at room temperature.
More Muffin Recipes
- Banana Muffins
- Blueberry Muffins
- Chocolate Chip Muffins
- Fresh Strawberry Muffins
- Cinnamon Streusel Muffins
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Pineapple Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 1/2 cup light brown sugar packed, 100 grams
- 20 ounce crushed pineapple in juice drained but not dried out (SEE NOTE SECTION!) (reserve juice, optional)
- 2 large eggs beaten
- 2 teaspoons vanilla extract
Optional Glaze
- 1-3 tablespoons pineapple juice reserved from draining pineapple
- 1/2 cup powdered sugar
Things You’ll Need
- Muffin pan 12 cavity
Instructions
- Preheat oven to 375F and line a 12-cavity muffin tray with liners or generously coat with non-stick spray.
- Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl and set aside.
- In a large bowl mix vegetable oil and brown sugar until combined.NOTE: To drain the pineapple, dump it into a fine mesh colander over a bowl. Let it drain on its own (without squeezing or pushing), then use the back of a spoon to gently press some more juice out. Turned the pineapple a couple times with the spoon and gently press again. he fruit should still be moist, you don't want to squeeze all the juice out, but you don't want it dripping when you lift it.
- Then mix in pineapple, eggs, and vanilla.
- Add in dry ingredients and mix well.
- Evenly divide the batter between each muffin cavity and bake for 20-22 minutes.
- Allow muffins to cool in the muffin tray for about 15 minutes then transfer them to a wire rack.
Glaze
- If making glaze, place powdered sugar in bowl. Stir in 1-2 tablespoons of pineapple juice. Add more if you want it thinner.
Expert Tips & FAQs
- PINEAPPLE NOTE – To drain the pineapple, dump it into a fine mesh colander over a bowl. Let it drain on its own (without squeezing or pushing), then use the back of a spoon to gently press some more juice out. Turned the pineapple a couple times with the spoon and gently press again. he fruit should still be moist, you don’t want to squeeze all the juice out, but you don’t want it dripping when you lift it.
- These muffins have a subtle pineapple taste after being baked. If you would like it to be a little more intense, substitute the vanilla extract with pineapple extract. You can also make our optional glaze to add more pineapple flavor.
- The convenience of canned pineapple makes this recipe extra quick and easy, but if you have fresh pineapple on hand that you’d like to use up, go ahead and put it to good use here – just be sure to dice it up small enough for muffins or run it through the food processor. For canned, you can use crushed, tidbits, or chunks. When using chunks, we recommend chopping it up into smaller pieces.
- Use the spoon and sweep method to measure your flour, this is the key to great texture. Do not scoop flour directly from the bag which can cause you to over-measure the amount you actually need and will result in dense or dry muffins. Gently spoon the flour into a measuring cup and level off the top with the flat end of a butter knife. Never pack flour into a measuring cup by tapping the cup on the counter.
- Brown sugar adds a touch of caramelized sweetness to these muffins. If preferred, you can substitute with granulated sugar.
- Store the fully cooled pineapple muffins in an air-tight container or large ziptop bag on the counter for up to 3 days. You can add a paper towel to your container when storing on the countertop to help absorb extra moisture from the muffins as they sit, that way they don’t become mushy. If you’d like to store them for longer, I would suggest keeping them in the refrigerator for up to 5 days.
- To freeze, place the muffins in a large ziptop bag labeled with the date and store in the freezer for up to 2 months. Thaw at room temperature.
Nutrition
Lindsay Opas
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Jacki says
Trying to be kind and show some grace, however these were bad. Sorry I didn’t read the comments before making. They came out without color, gummy and overall tasteless. You probably should remove recipe from your site until you’ve made adjustments.
Amanda Davis says
We’ve tested this recipe 3 times and have not experienced the issue you described. I’m sorry you had trouble. I can’t understand how some people have had trouble and others have not.
An important note in the recipe is thiis: To drain the pineapple, dump it into a fine mesh colander over a bowl. Let it drain on its own (without squeezing or pushing), then use the back of a spoon to gently press some more juice out. Turned the pineapple a couple times with the spoon and gently press again. he fruit should still be moist, you don’t want to squeeze all the juice out, but you don’t want it dripping when you lift it.
Orlando says
My only regret is that I did not read the comments before I made these muffins! I followed the recipe exactly! I even used fresh pineapple. The results were awful! I cooled the muffins in the racks forbover 1 5 minutes and then removed them and they crumbled! Since the recipe has had typos, this suggests it is still flawed. So it’s back to Betty Crocker! What a waste of time and batter!
Amanda Formaro says
I’m sorry you had trouble. We have tested this recipe multiple times and double checked the ingredients and instructions. I’ve made them myself twice and had two recipe testers make them. I’m not sure what may have gone wrong for you but we have been unable to duplicate the issue.
Orlando says
One of the problems to this recipe is that it. does not.specify what temperature one should use if one uses a dark non-stick muffins pan. The reader cannot assume what you mean. So if one uses dark muffin pans then the temperature should be 350 degrees not 375. This changes the outcome dramatically.
This is not made clear and suggests other parts of the recipe is flawed. I would like you to clarify what pan and respective temperature should be used?
Kellye Libby says
I think these are really good!! I added a little cinnamon to my batch and I love them!! And I also used coconut oil instead of vegetable oil.
Libby says
Just reading the recipe and the comments…1t each b-powder/soda, 1 egg and 1/2c max oil…likely 1/3c.
I might add the zest and juice of 1 lemon.
Lorraine says
I cooked them way longer. But they fell apart and were not very tasty
Amanda Formaro says
Why did you cook them way longer?
Van says
I made this for my dad
TINA WOODROFFE says
Very much the same negative experience as others have had. Weighed and measured everything as described and ended up with a claggy, mouthful of tasteless goo.
Would definitely not make again.
P Zamojski says
Baked muffins for the first time and they were ugly. Very, very salty & had to throw all of them out.
Amanda Formaro says
Sounds like you may have measured something incorrectly, we haven’t had that experience. Sorry you had trouble!
KATHERINE J MICUCCI says
Worst muffins I’ve ever made, and I’ve made a lot of muffins. Not only did they have no flavor (made with fresh pineapple) but they fell apart when taken out of the tin. They all went in the garbage.
Amanda Formaro says
I’m sorry you had trouble, we did not have this experience with our muffins. The pineapple flavor is subtle as we mention in the post. Did you let the muffins cool completely? They can crumble if you don’t.
renata says
I had the same problem plus they tasted gummy. I think the recipe calls for too much oil.
Julie G says
Sorry, I forgot to use the star rating on my first reply.
Julie G says
These were great! I live at high altitude so I added about 1/2 cup of extra flour. I did not have crushed pineapple. I was looking to use up some fresh pineapple we had. That being the case, I chopped up 1 1/2 cups pineapple and sautéed it with 3 T. butter, 1/4 cup brown sugar and 1/2 tsp. cinnamon. I cooked this on medium high until most of the liquid was gone. This reduced it to 1 cup of pineapple. It seemed to work out fine as a substitution. Thank you for sharing this recipe. :-)
Laura says
Quick, easy, tasty. That’s all you need in a good muffin and this is it. Thanks
Marilyn says
Method indicates to generously spray muffin tin paper liners. Why is this necessary? I thought liners were used as they did not stick.
Amanda Formaro says
Sorry about that, it was a typo (well not really a typo, it can be done, but it’s not necessary). That is not necessary, however it definitely can keep the muffin crumbs from sticking to the liner paper :)
Kathy says
Can I use almond flour for this recipe?
Amanda Formaro says
We have not tested this with almond flour.
Barb says
Perfect
Barb says
These are perfect Pineapple Muffins, made them this morning and just tried one, I wouldn’t change a thing. Will be making more of these. Thanks for the recipe.😀❤️
Charlene says
I made these, followed the recipe to the T and they turned out terrible! I think you made a mistake on the baking soda and baking powder amount in the recipe.
Amanda Formaro says
We’ve double checked the recipe and ran another test by baking them again. Everything is fine on this end, you may have measured something incorrectly. Sorry you had trouble!
Melissa says
I love pineapples 💖💖 so I tried your recipe, it taste horrible.
NORA MCLOUGHLIN says
One of my fave things to make are pineapple upside down muffins. How does this improve on it?
Sally says
I just tried this recipe. They turned out great. Not as fluffy as I like my muffins but still were delicious. My recipe for blueberry muffins is lighter but that could be because of the type of fruit. I liked the glaze too.