These Pineapple Muffins are one of my favorite muffin recipes. Spotting pineapple in a muffin isn’t super ordinary, and that’s what I love about them. They’re perfectly sweet and tropical!
Muffins make the best sort of grab-and-go breakfast meal. And it’s nice that they’re individually proportioned so you’re getting a treat but you don’t overdo it. You don’t see Pineapple Muffins for sale all that often unless you’re in a tropical place. If you enjoy pineapple, you’ll probably like having a little pineapple in this sweet muffin recipe.
Ingredients needed:
- all-purpose flour
- granulated white sugar
- brown sugar
- baking powder
- cinnamon
- canned crushed pineapple
- egg
- milk
- butter
How to make Pineapple Muffins:
Drain an 8-ounce can of crushed pineapple, saving 1/4 cup of the juice and setting aside 2 tablespoons of the pineapple.
Whisk together the dry ingredients (flour, sugar, baking powder and salt) in one bowl. In another bowl, combine the bulk of the pineapple, the pineapple juice, milk, egg and melted butter. Stir the wet ingredients into the dry ingredients.
Scoop or spoon the batter into the muffin tin. Divide the batter evenly between 12 muffin cups. Spoon a little of the reserved pineapple on top of each cup of muffin batter.
Combine the topping ingredients, and cut the butter in to create a crumbly mixture. Spoon the topping on each muffin cup. Bake 25 to 30 minutes- until cooked through.
The Best Muffin Pans:
The Wilton Perfect Results Muffin Pans are my favorite. The muffins pop right out of the pans without sticking. I have two of them, which can make 24 muffins or cupcakes. It’s completely up to you whether or not you’d like to use paper liners.
NOTE: I use a springform scoop to evenly distribute the Pineapple Muffins batter into the muffin pans. It’s so easy to just scoop and release. There is less mess, and it’s easier to scoop the batter in there evenly so all of the muffins will be similar in size.
What’s the best way to store muffins?
Cool your Pineapple Muffins completely before storing them. Store muffins in a single layer in a sealed container or large zip baggie. Line the container or baggie with a paper towel before adding the muffins, and then put another paper towel on top of the muffins. Breads and muffins tend to release moisture as they age, so paper towels help to absorb that excess moisture. You definitely don’t want soggy muffins!
These Pineapple Muffins are delicious and tender muffins. The pineapple is such a delicious and different flavor for a muffin. They have a tropical vibe. You might also like to try my Orange Mini Muffins or my Lemon Pound Cake Muffins. Enjoy!
Pineapple Muffins
Ingredients
MUFFINS:
- 2 cups all purpose flour
- ½ cup granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- One 8-ounce can crushed pineapple (save the juice)
- ¾ cup milk
- 1 large egg
- ¼ cup (½ stick) butter, melted
TOPPING:
- ½ cup all purpose flour
- ⅓ cup packed brown sugar
- ¼ cup (½ stick) cold butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F. Spray 12 muffin tins with nonstick spray, or line with paper liners.
PREPARE THE MUFFINS:
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Drain the pineapple (reserving ¼ cup juice- also reserve about 2 tablespoons of the pineapple to add to the tops of the muffins). Add the bulk of the pineapple, reserved ¼ cup juice, milk, egg and butter to the dry ingredients; stir just until combined. Use an ice cream scoop to divide the batter among the 12 muffin cups (that's the easiest way to do it... or just spoon it in). Sprinkle a little bit of the reserved, crushed pineapple onto the tops of each one.
PREPARE THE TOPPING:
- In a small bowl, combine the topping ingredients- cutting the butter into the dry ingredients to create a crumbly mixture. Sprinkle the crumbled topping onto each muffin.
- Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband requested “some kind of pineapple muffin with crumble topping” and this one sounded simple and delicious. I’m so glad I didn’t read the comments and just followed the recipe because they turned out phenomenal. He absolutely loved the topping, much better than others I have tried. The only thing I did differently was use fresh pineapple and some mai tai mixer to supplement the juice. It was the perfect amount to make 12 nice sized, light and fluffy muffins. Will definitely be making these again!
Glad to hear, thanks!
Excellent, done as written and they were super. Only thing was the 8 oz can of pineapple – it was actually a 20 oz can with about 8 oz of pineapple inside.
These are scrumptious!! I used pineapple rings and cut them in little pieces, larger than a crushed pineapple piece. I also doubled the topping recipe and pretty much covered the whole muffin top. If you make the topping recipe first, it does get thicker by the time you are done with the batter and ready to crumble on top. They came out soooo delicious!!!!
These are scrumptious! I used pineapple rings and cut them in small pieces, but bigger than the crushed pineapple size. I also doubled the topping recipe and pretty much covered the top of each muffin with the crumb mixture. Oh, soooo good!!
This is my go to recipe for yummy muffin goodness!
Thanks for the recipe, it is a hit every time.
cheers
The only issue I had with this recipe was the topping. It said to use melted butter, then crumble the completed topping on the muffin. When I melted the butter, my topping was more like frosting. I’m thinking I’ll cut in the butter next time instead of melting it.
Sounds like a good plan!
Made these tonight. Delicious! The only thing I did differently was used Coconut Sugar in place of the white and the brown sugar. They turned out great. Coconut sugar is supposed to be a little better for you than white or brown sugar and I really like the taste of it, in baked goods.
I love the idea of using coconut sugar- I will have to check it out!
This morning I made 4 batches of these muffins for our monthly Christian Women’s Club meeting. I think these are the best muffins I have ever had.
I wouldn’t change a thing.
Awesome to hear! Now you have me craving them again too!
Thanks for this recipe.was looking for a no fuss one. the muffins came out beautifully baked in 20 mins.
used fresh pineapple and added fresh orange juice (simply because i didn’t have canned pineapple).thanks.
I’ve got the recipe printed and it’ll be made Sunday afternoon. I’ve been craving pineapple upside down cake lately and this’ll hold me over until I can get my grandma’s at Christmas time!