Pineapple Muffins
Bursting with tropical flair, these Pineapple Muffins are the perfect balance of sweet and zesty, making them an irresistible treat for breakfast, dessert, or anytime snacking. Featuring a moist, tender crumb infused with juicy crushed pineapple and the optional addition of fresh pineapple chunks for extra texture, these muffins deliver a refreshing burst of flavor in every bite. Easy to prepare in just 15 minutes, this recipe blends pantry staples like all-purpose flour, granulated sugar, and baking powder with rich, melted butter and a hint of vanilla to create a bakery-quality indulgence right at home. Whether enjoyed warm out of the oven or stored for later, these muffins are a delightful way to bring the tropics to your kitchen. Perfectly portable and family-friendly, they’re sure to become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 1 cups Crushed pineapple (canned or fresh), drained
- 0.5 cups Whole milk
- 0.5 cups Chopped fresh pineapple (optional, for texture)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, beat the eggs lightly, then whisk in the melted unsalted butter, vanilla extract, and whole milk until smooth.
Gently stir the wet ingredients into the dry ingredients using a spatula or wooden spoon, being careful not to overmix. The batter should be just combined and slightly lumpy.
Fold in the 1 cup of drained crushed pineapple and optional 0.5 cups of chopped fresh pineapple, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each cup about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 391.8 g | 142% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 197.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
