Pineapple Muffins
Servings: 12 servings
Calories: 261cal
Equipment
- Muffin pan 12 cavity
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup vegetable oil
- ½ 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
- ½ cup powdered sugar
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.
Notes
- 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
Serving: 1muffin | Calories: 261cal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 207mg | Fiber: 1g | Sugar: 16g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
