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!

pineapple muffins

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 for pineapple muffins displayed

Ingredients needed:

  • all-purpose flour
  • granulated white sugar
  • brown sugar
  • baking powder
  • cinnamon
  • canned crushed pineapple
  • egg
  • milk
  • butter

pineapple muffins in muffin pan

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.

overhead shot of pineapple muffins in muffin pan

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.

pineapple muffins in a muffin pan

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!

pineapple muffin

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
3.72 from 14 votes

Pineapple Muffins

These are a fresh and wonderful breakfast muffin. The pineapple is not overwhelming. It adds a wonderful, sweet flavor with a delicious crumbly topping too.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 12 muffins
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

MUFFINS:

TOPPING:

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

Serving: 1muffin, Calories: 245kcal, Carbohydrates: 38g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 183mg, Potassium: 193mg, Fiber: 1g, Sugar: 18g, Vitamin A: 310IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

pineapple muffins

 

3.72 from 14 votes (8 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




32 Comments

  1. Linda says:

    5 stars
    Loved this recipe

  2. Felicia says:

    I had to make a few changes, but this turned out great! I made this in an 8×8 cake pan, baked at 350F for 30 min. I added cinnamon to the dry ingredients (heart measurement), plus I used chunked pineapple canned in pineapple juice. It was a 14oz can and I ended up just using it all 😂 I drained all juice minus the 1/4 cup+ (I drizzled a few Tabs on top after it baked). Also added a healthy splash of vanilla to the wet ingredients. It turned out great! The only thing I would change in the future is adding nutmeg or all spice for a little extra depth, but it was truly great as is!

  3. Ann LaMarre says:

    These muffins are delicious and the crumb topping is great I definitely will make them again however I will add some pineapple extract because they did not have a pineapple taste. (Yes I added the pineapple and the quarter cup juice)

    1. Ann LaMarre says:

      This is just a thought: canned pineapple comes in it’s own juice or in heavy syrup. I used in it’s own juice. Could this possibly have a lighter taste? These muffins were phenomenal and I loved the topping. Just needed a little more pineapple taste

    2. Lori Lange says:

      Possibly! Some people like to add pineapple extract for a little more flavor: https://amzn.to/40vmWJE

    3. Lori Lange says:

      I just saw that on Amazon- good idea!

    4. Stephanie says:

      These turned out lovely, and had a nice texture. But the taste was very plain. Maybe they need more pineapple or a touch of vanilla or cinnamon in the muffin inself. I will try them again with some flavoring experiments, because they are lovely.

    5. Lori Lange says:

      There is a pineapple extract you can buy on Amazon that some people have mentioned. I’m going to try that next time!

  4. Arlene says:

    1 star
    They did not turn out. The Flavor was not there at all. Ended up in the trash

  5. Miss Lane says:

    5 stars
    Made these today and they came out beautiful! I used fresh pineapple that I had cut and froze. Defrosted and put in my processor…drained juice and had some milk that was going sour and used that….They came out fluffy, light and delicious! Thanks for a great recipe.

  6. Vicki J. says:

    5 stars
    I made a half recipe of these pineapple muffins. They were delicious! Thanks for sharing the recipe.

  7. Sharon Griffing says:

    3 stars
    I want more of a pineapple taste. These were a disappointment. No taste.

    1. Lori Lange says:

      Did you add the crushed pineapple to the muffins?

  8. Angie says:

    Can gluten free flour be used? How much? Do measurement remain the same?

    1. Lori Lange says:

      I’ve only ever tried baking with Cup4Cup GF flour blend… so I’m not sure how to adapt if you have something different.

  9. Sid Colvin says:

    I’m doing a service project for my senior class, and i made this and it tastes AMAZING!!!!

  10. Pooja says:

    wow!! This was so easy to make. Ingredients were easily available. I would definitely try this out when hungry ;)) . Thanks for sharing.