Go Back
pineapple muffins

🍍 Pineapple Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Servings: 12 muffins
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar light or dark
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon optional but recommended
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • 1 cup crushed pineapple with juice
  • ¼ cup milk or buttermilk
  • 1 tsp vanilla extract
Optional: ½ cup chopped nuts (like pecans or walnuts) or shredded coconut

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, then add oil, pineapple with juice, milk, and vanilla. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — batter will be slightly lumpy.
  5. Fold in nuts or coconut if using. Divide batter evenly among the 12 muffin cups (they’ll be nearly full).
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use canned crushed pineapple in juice (not syrup) for best flavor and texture.
For a golden top, sprinkle each muffin with a pinch of sugar before baking.
These muffins freeze well — just thaw at room temp or microwave for 20 seconds.
Add a streusel topping or cream cheese frosting if you want to dress them up!