Pineapple Nut Muffins
Elevate your breakfast or snack game with these tropical and nutty Pineapple Nut Muffins, a delightful combination of chewy crushed pineapple, buttery chopped walnuts, and the subtle sweetness of vanilla. Perfectly moist and tender, these muffins are made with simple pantry staples and can be customized with an optional touch of shredded coconut for added texture and flavor. Ready in just 35 minutes from start to finish, they’re as easy to make as they are delicious. Whether you’re serving them fresh out of the oven or saving them for midday cravings, these muffins make a satisfying treat that’s bursting with island-inspired goodness. Great for brunch spreads, snack boxes, or casual entertaining, Pineapple Nut Muffins are a must-try for anyone looking to add a tropical twist to their baked goods.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups crushed pineapple (in juice, drained)
- 0.5 cups unsalted butter (melted)
- 1 count large egg
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 0.75 cups chopped walnuts (or pecans)
- 0.5 cups optional: shredded coconut
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the drained crushed pineapple, melted butter, egg, milk, and vanilla extract. Mix until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold the mixture with a spatula, being careful not to overmix. The batter will be slightly thick.
Fold in the chopped walnuts (and shredded coconut, if using) until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, 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 allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.2 g | 317% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1707 mg | 74% | |
| Total Carbohydrate | 418.2 g | 152% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 197.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 342 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1633 mg | 35% | |
*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.
