Pineapple Muffins Recipe
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.
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.
Notes
Store: Place the pineapple muffins in an airtight container at room temperature for up to 5 days.
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.
See the Variations section of the blog post to make these pineapple muffins with coconut, carrots or nuts or to top these pineapple muffins with a crumble or pineapple glaze.
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