Pineapple muffins are soft, moist and fluffy muffins filled with crushed pineapple. This pineapple muffin recipe is quick, simple and easy to make. Enjoy these pineapple filled muffins with a sweet pineapple glaze for even more fresh tropical flavor.
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Why Should You Make This Recipe
I absolutely love baking with pineapple. The sweet, tropical flavors found in pineapple instantly have me envisioning a warm sandy beach. Some of my favorite pineapple dessert recipes on the blog are my Pineapple Poke Cake, Pineapple Bread, Pineapple Cookies, Air Fryer Pineapple, Pineapple Pound Cake and Pineapple Dump Cake recipes. I am so excited to add this recipe for pineapple muffins to the blog. I know you’ll love it too!
- Layers of flavors and textures: From the soft, moist and fluffy brown sugar and vanilla muffins to the pockets sweet pineapples, these pineapple muffins will delight your senses.
- Easy to make with simple ingredients. These pineapple filled muffins is made with simple ingredients that come together quickly and easily making them the perfect muffins for any occasion. With it’s tropical flavor twist, this recipe for pineapple muffins is especially perfect for summer entertaining.
Ingredients
This easy pineapple quick muffin recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
- Wet Ingredients: Gather oil, light brown sugar, eggs, vanilla extract, pineapple juice and crushed pineapple.
Substitutions
These tropical muffins with pineapple is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make these muffins with pineapple gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (240 g) rather than measurable cups for the most accurate substitution.
- Baking Powder and Baking Soda: These both act as leaveners for the pineapple muffins.
- Neutral Oil: Any neutral baking oil will work well. I like to use a light olive oil or avocado oil. Canola or vegetable oil can also work. The oil can be replaced by an equal amount of melted butter.
- Brown Sugar: These pineapple filled muffins calls for brown sugar, but maple sugar would also work well to make this muffin recipe refined sugar free.
- Eggs: This pineapple brown sugar muffin recipe has not been tested without eggs.
- Vanilla Extract: Vanilla is the perfect flavor complement to the topical flavors of pineapple. Feel free to use vanilla extract or vanilla paste.
- Crushed Pineapple: To make this recipe super easy, I use canned crushed pineapple. Feel free to use fresh pineapple. Just make sure to run the fresh pineapple through the food processor for a few pulses to make it closer to the texture of crushed pineapple.
- Pineapple Glaze: This bread is made truly decadent when topped pineapple glaze. However, this pineapple filled muffins recipe is just as delicious when enjoyed plain or topped with a bit of sugar right before baking.
Variations
- Pineapple Coconut Muffins: Toast up to ½ cup (45 g) of shredded coconut on a baking sheet at 300 F for 5 - 10 minutes or until lightly golden. Fold the toasted coconut into the pineapple batter at the same time as the crushed pineapple. Bake the muffins are written in the recipe.
- Pineapple Carrot Muffins: Grate 1 cup of carrots using the smaller holes on a box cheese grater. Fold the carrots into the pineapple batter at the same time as the crushed pineapple. Follow the rest of the recipe as written.
- Pineapple Nut Muffins: Prepare the recipe as written. Fold in ½ cup chopped walnuts or pecans at the same time as the crushed pineapple. Bake as written in the recipe.
- Mini Pineapple Muffins: Follow the pineapple muffin recipe as written. Fill a 24 count mini muffin pan with mini cupcake liners. Fill each of the muffin liner with the pineapple muffin batter. Bake at 375 F (190 C) for 14 - 16 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 10 - 15 minutes.
- Pineapple Muffins with Crumble: Make an easy crumb topping by combining ¼ cup (30 g) flour with 3 tablespoons (37 g) sugar and 1 ½ tablespoons melted butter until it forms a sand like consistency. Prepare the muffins according to the recipe directions, top the muffins with the crumb and bake.
How To Make
Learn how to make pineapple muffins in a few easy steps.
- Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners. Place a mesh strainer over a bowl. Pour the entire can of crushed pineapple into the mesh strainer. Gently stir the crushed pineapple every 5 minutes for about 10 - 15 minutes to encourage the juices to release.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined. Set aside for now.
- In a large mixing bowl whisk the oil and brown sugar together until well combined. Whisk in the eggs, vanilla extract and pineapple juice until smooth and well combined. Stir the dry ingredients into the wet until just combined. A few flour streaks is fine. Fold in the drained and crushed pineapple.
4. For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the pineapple filled muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins from the muffin pan to cool to room temperature and enjoy. If you would like to top these muffins with pineapple glaze, whisk the powdered sugar with pineapple juice to your desired consistency. Drizzle over the cooled pineapple muffins and enjoy.
How To Store, Freeze and Thaw
- Store: Place the pineapple muffins in an airtight container at room temperature for up to 5 days.
- Freeze: Individually wrap each muffin in plastic wrap or wax paper. Place the pineapple muffins in a freezer safe container and store in the freezer for up to 3 months. I recommend topping the muffins with glaze after freezing and thawing if you plan on making the muffins and freezing to enjoy at a later time.
- Thaw: Remove your desired number of muffins to sit out at room temperature or in the fridge until fully thawed. Top with the pineapple glaze if you like and enjoy.
M’s Expert Tips
- Drain the pineapple. Draining the crushed pineapple is an important step. Too much juice in the bread will cause the bread to be too wet. I like to strain the crushed pineapple through a mesh colander over a bowl for about 15 minutes. Gently stir the pineapple every 5 minutes to encourage the juices to release. Then scoop out the amount of crushed pineapple and reserved juice needed to make the bread.
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed muffins with pineapple.
- Don’t overmix the bread batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- For more pineapple flavor, top with pineapple glaze. Combine 1 cup powdered sugar with 1 - 2 tablespoons (15 - 30 ml) reserved pineapple juice until smooth and well combined. Top the cooled muffins with pineapple glaze and enjoy.
FAQs
The easiest way to make muffins with pineapple is to use this recipe for pineapple muffins or find a good base muffin recipe with another wet mix-in such as shredded carrots and swap the same amount with drained crushed or finely diced pineapple. Bake according to the recipe directions.
Pineapple muffins are basically fluffy brown sugar and vanilla muffins filled fresh or crushed pineapple and a little pineapple juice.
Remove the outer layer of the pineapple. Remove the core of the pineapple and slice into chunks. Pulse the pineapple chunks in a food processor for 5 - 10 pulses or until the pineapple chunks look like crushed pineapple.
Yes, follow the pineapple muffin recipe as written. Fill a 24 count mini muffin pan with mini cupcake liners. Fill each of the muffin liner with the pineapple muffin batter. Bake at 375 F (190 C) for 14 - 16 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 10 - 15 minutes.
Other Fruit Muffin Recipes To Try
If you try this Pineapple Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pineapple Muffins Recipe
Equipment
- 1 - 2 12 ct muffin pans
- 12 cupcake liners
- 1 mesh strainer
- 2 - 3 mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- 20 oz. canned crushed pineapple
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 ml) neutral oil see notes
- ¾ cup (150 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 tablespoons (30 ml) pineapple juice
Instructions
- Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners.
- Place a mesh strainer over a bowl. Pour the entire can of crushed pineapple into the mesh strainer. Gently stir the crushed pineapple every 5 minutes for about 10 - 15 minutes to encourage the juices to release. Reserve 2 tablespoons (30 ml) pineapple juice for the muffins. If you would like to make a pineapple glaze, reserve an additional 2 tablespoons (30 ml) pineapple juice.20 oz. canned crushed pineapple
- In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl whisk the oil and brown sugar together until well combined. Whisk in the eggs, vanilla extract and pineapple juice until smooth and well combined. Stir the dry ingredients into the wet until just combined. A few flour streaks is fine. Fold in the drained and crushed pineapple.½ cup (120 ml) neutral oil , ¾ cup (150 g) light brown sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 tablespoons (30 ml) pineapple juice
- For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the pineapple filled muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins from the muffin pan to cool to room temperature and enjoy. If you would like to top these muffins with pineapple glaze, whisk 1 cup (120 g) powdered sugar with 1 - 2 tablespoons (15 - 30 ml) reserved pineapple juice to your desired consistency. Drizzle over the cooled pineapple muffins and enjoy.
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