Pineapple Muffins

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.

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.

1. Preheat oven to 350F and line a 12-cavity muffin tray with liners and generously coat with non-stick spray.
2. Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl and set aside.
3. In a large bowl mix vegetable oil and brown sugar until combined.
4. Then mix in pineapple and eggs.
5. Add in dry ingredients and mix well.
6. Evenly divide the batter between each muffin cavity and bake for 20-22 minutes.
7. Allow muffins to cool in the muffin tray for about 15 minutes then transfer them to a wire rack.

Frequently Asked Questions & Expert Tips

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

These pineapple muffins are soft and tender but what makes them stand out from other muffins is the star ingredient, pineapple, which lends subtle sweetness and moisture.

5 from 10 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breakfast, Snack

Cuisine: American

Servings: 12 servings

30 mins

Calories: 242

Author: Amanda Formaro

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1/2 tablespoon baking soda
• ▢ 1/2 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2/3 cup vegetable oil
• ▢ 1/2 cup light brown sugar packed, 100 grams
• ▢ 1 cup crushed pineapple drained
• ▢ 2 large eggs beaten

Things You’ll Need

• ▢
  Muffin pan 12 cavity
• ▢
  Mixing bowls

Instructions

• Preheat oven to 350F and line a 12-cavity muffin tray with liners and 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.
• Then mix in pineapple and eggs.
• 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.

Expert Tips & FAQs

• 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

Serving: 1muffin | Calories: 242cal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 249mg | Potassium: 121mg | Fiber: 1g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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