Pineapple Pecan Muffins
Bursting with tropical sweetness and nutty crunch, these Pineapple Pecan Muffins are the perfect combination of fruity and wholesome flavors, ready to brighten up any breakfast or snack table. This easy, one-bowl recipe features crushed pineapple (juice included) for incredible moisture and natural sweetness, while chopped pecans add a delightful texture to every bite. With simple pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla extract, these muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Ideal for busy mornings or leisurely brunches, they’re best enjoyed warm or at room temperature, making them a crowd-pleasing treat that’s as versatile as it is delicious. Plus, they’re a fantastic make-ahead option, staying fresh for up to three days!
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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 (with juice)
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped pecans
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix together until well blended.
In a separate bowl, whisk together the crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix—it's okay if there are a few small lumps.
Gently fold in the chopped pecans until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds 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 muffin pan from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 180.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 179 mg | 14% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 992 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.
