Pineapple muffins are soft, moist and fluffy muffins filled with crushed pineapple. This pineapple muffin recipe is quick, simple, easy to make and the perfect breakfast treat.
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 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.
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.
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.