Pineapple Muffins

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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

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.
Yield: 12 muffins

Prep Time:15 minutes

Cook Time:25 minutes

Ingredients:

MUFFINS:

  • 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

TOPPING:

  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup (packed) brown sugar
  • 1/2 cup all-purpose flour
Directions:
  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: RecipeGirl.com (Adapted from AllRecipes)
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Comments

  • Serena wrote:

    I have NEVER baked such disgusting muffins. Muffins are my thing, I can make them in my sleep, this recipe just genuinely sucks so much. So much. Way too much batter for 12 muffins, melted butter topping was awful and even the littlest amount sank my muffins, still raw in the middle (I’m sure due to size) just all around awful, awful recipe. I wanted my pineapple on this, literally took 2 bites to be sure and threw them in the trash. Even my two year old was like, “BLECCCH”
    Ugh.

    • Lori Lange wrote:

      Well, I’m sorry you didn’t like them. I haven’t made these muffins in a number of years, so I went back to read through the recipe and read through the comments too. It appears that many people have tried them and liked them, so I’m not sure what went wrong on your end!

  • Juanita wrote:

    Excellent, done as written and they were super. Only thing was the 8 oz can of pineapple – it was actually a 20 oz can with about 8 oz of pineapple inside.

  • Jen wrote:

    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!

    • Lori Lange wrote:

      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.

  • Sarah wrote:

    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.

    • Lori Lange wrote:

      ok!

  • Joan wrote:

    Jjjj

  • Joan wrote:

    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!!!!

  • Joan wrote:

    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!!

  • Navs wrote:

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

    cheers

  • Amy wrote:

    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.

    • Lori Lange wrote:

      Sounds like a good plan!

  • Brenda wrote:

    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.

    • Lori Lange wrote:

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

  • Bernadette Carey wrote:

    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.

    • Lori Lange wrote:

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

  • Priyanka wrote:

    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.

  • The Mrs @ Success Along the Weigh wrote:

    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!