Pineapple Muffins

This recipe has been featured in a post on The Recipe Girl blog: Summer Muffin Recipes

Yield: 12 muffins

Prep Time: 15 min

Cook Time: 25 min

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.


2 cups all-purpose flour
1/2 cup granulated white sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple (save the juice)
1 large egg
3/4 cup milk (nonfat is fine)
1/4 cup butter, melted

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup (packed) brown sugar
1/2 cup all-purpose flour


1. Preheat oven to 375 degrees F. Grease 12 muffin tins or line with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Drain pineapple (reserving 1/4 cup juice- also reserve about 2 Tablespoons of the pineapple to add to the tops of the muffins). Add bulk of pineapple, reserved juice, egg, milk, 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.

3. In a small bowl, combine topping ingredients. Sprinkle the crumbled topping onto each muffin.

4. Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Source: Adapted from

16 Responses to “Pineapple Muffins”

  1. postedSep 30, 2011 7:44 AM

    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!

  2. postedMay 3, 2012 1:45 PM

    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.

  3. postedFeb 6, 2013 2:10 PM
    Bernadette Carey

    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.

    • postedFeb 6, 2013 3:32 PM

      Awesome to hear! Now you have me craving them again too!

  4. postedJun 16, 2013 10:35 PM

    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.

    • postedJun 17, 2013 7:34 AM

      I love the idea of using coconut sugar- I will have to check it out!

  5. postedOct 20, 2013 8:16 PM

    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.

    • postedOct 21, 2013 7:53 AM

      Sounds like a good plan!

  6. postedJan 30, 2014 9:26 PM

    This is my go to recipe for yummy muffin goodness!
    Thanks for the recipe, it is a hit every time.


  7. postedMay 12, 2014 8:11 PM

    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!!

  8. postedMay 12, 2014 8:19 PM

    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!!!!

  9. postedMay 12, 2014 8:34 PM


  10. postedFeb 7, 2015 6:47 PM

    I made these muffins but I was not pleased with the topping. I think the butter should be softened, not melted. It would have made a better topping.

  11. postedJul 16, 2017 9:16 PM

    These are identical to a recipe on AllRecipes, except the original recipe says it makes 16 servings instead of 12. If you attempt to make 12 with this recipe, you will end up with overly large muffins – be warned!

    • postedJul 27, 2017 7:34 AM

      I suppose it depends on your muffin pan- mine makes 12. Just fill 3/4 full… and if you have extra then make a few more.

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