Easy Tropical Pineapple Muffins (Moist & Fluffy)

These wonderfully soft pineapple muffins are bursting with sweet, juicy crushed pineapple for an irresistible tropical treat. I find myself making these muffins again and again because they bring such a bright, sunny flavor to any morning or afternoon snack. They are incredibly moist and fluffy, making them a simple yet delightful bake perfect for sharing.

Why You Need to Bake This Recipe

I have a real soft spot for baking with pineapple. Its sweet, tropical taste immediately makes me think of warm sunshine and relaxing days. Some of my absolute favorite pineapple recipes I’ve shared include my easy Pineapple Poke Cake, flavorful Pineapple Bread, chewy Pineapple Cookies, quick Air Fryer Pineapple, classic Pineapple Pound Cake, and simple Pineapple Dump Cake. I’m so thrilled to add this wonderful pineapple muffin recipe to that list, and I’m sure you’ll adore it just as much.

• Amazing Flavors and Textures: You’ll love the combination of the soft, moist brown sugar and vanilla muffin base with the sweet little pockets of pineapple throughout. It’s a true delight for your taste buds.
• Simple Ingredients, Easy Process: These pineapple-filled muffins use straightforward ingredients that come together without much fuss. This makes them an ideal muffin recipe for just about any occasion. Their tropical twist makes them especially great for summer gatherings or picnics.

Ingredients You’ll Need

This simple pineapple muffin recipe uses basic ingredients you likely already have in your kitchen. Here’s what you should gather.

Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Wet Ingredients

• Neutral cooking oil
• Packed light brown sugar
• Large eggs
• Vanilla extract
• Reserved pineapple juice (from the can)
• Crushed pineapple (well-drained)

Ingredient Substitutions

These tropical pineapple muffins are delightfully simple and tasty. Here are a few substitution suggestions if you need them.

• All purpose flour: If you need to make these pineapple muffins gluten-free, a good quality 1-to-1 gluten-free flour blend should work well. I often recommend the Bob’s Red Mill blend. For the best results, measure the flour by weight (242 grams) instead of using measuring cups.
• Baking Powder and Baking Soda: Both of these ingredients help the pineapple muffins rise and become fluffy. It’s best to use both as directed for the right texture.
• Neutral Oil: Any mild-flavored baking oil works perfectly here. Light olive oil, avocado oil, canola oil, or vegetable oil are all great choices. You can also replace the oil with an equal measure of melted butter if you prefer that flavor.
• Brown Sugar: This recipe uses light brown sugar for moisture and a hint of molasses flavor. Maple sugar could be an interesting alternative if you want to make the muffins refined sugar-free, though it might slightly change the taste and texture.
• Eggs: This particular pineapple muffin recipe hasn’t been tested without eggs, so I recommend sticking with them for the intended structure and richness.
• Vanilla Extract: Vanilla complements the tropical pineapple flavor beautifully. You can use either pure vanilla extract or vanilla bean paste if you have it.
• Crushed Pineapple: Using canned crushed pineapple makes this recipe very convenient. If you prefer to use fresh pineapple, you certainly can. Just make sure to chop it finely or pulse it briefly in a food processor until it resembles the texture of crushed pineapple. Remember to drain it very well.
• Pineapple Glaze: A simple pineapple glaze really enhances the muffins, making them extra special. However, these pineapple muffins are also delicious served plain or with just a sprinkle of coarse sugar on top before baking.

Recipe Variations

• Pineapple Coconut Muffins: Add a lovely texture and flavor by toasting up to ½ cup (around 45g) of shredded coconut. Spread it on a baking sheet and toast at 300°F (150°C) for 5 to 10 minutes, watching carefully until it’s lightly golden. Let it cool completely, then fold the toasted coconut into the batter along with the crushed pineapple. Bake the muffins as the recipe directs.
• Pineapple Carrot Muffins: For added moisture and a touch of earthy sweetness, finely grate 1 cup of carrots using the small holes on a box grater. Gently fold the grated carrots into the muffin batter at the same time you add the crushed pineapple. Follow the remaining recipe instructions as written.
• Pineapple Nut Muffins: If you enjoy a bit of crunch, prepare the recipe as usual. Fold in ½ cup of chopped walnuts or pecans when you add the crushed pineapple. Bake according to the standard instructions.
• Mini Pineapple Muffins: To make mini versions, follow the pineapple muffin recipe exactly as written for the batter. Prepare a 24-cup mini muffin pan with mini paper liners. Fill each liner about two-thirds full with the pineapple muffin batter. Bake at 375°F (190°C) for approximately 14 to 16 minutes. They’re done when the edges are lightly golden and the tops spring back when gently touched. Let the mini muffins cool in the pan for 10 to 15 minutes before moving them to a wire rack.
• Pineapple Muffins with Crumble Topping: Create a simple crumb topping by mixing ¼ cup (30g) of all-purpose flour with 3 tablespoons (37g) of granulated sugar and 1 ½ tablespoons of melted butter. Stir until it resembles coarse sand. Prepare the muffin batter as directed. Fill the muffin cups, then sprinkle the crumb topping evenly over the batter before baking. Bake as usual.

How To Make Pineapple Muffins Step-by-Step

Let’s walk through how to make these delicious pineapple muffins. It’s a straightforward process with fantastic results.

1. Prepare Your Oven and Pan: First, get your oven preheating to 375°F (190°C). It’s best to let it heat for at least 20, ideally 30 minutes, to ensure an even baking temperature. Line a standard 12-cup muffin pan with paper liners. If you only have one pan, you can bake these in batches. Next, set up a fine mesh strainer over a medium-sized bowl. Pour the entire can of crushed pineapple, juice and all, into the strainer. Let the pineapple drain for about 10 to 15 minutes. Give it a gentle stir every few minutes to help release the excess juice. Remember to save 2 tablespoons (30ml) of this juice for the batter, and another 1 to 2 tablespoons (15-30ml) if you plan on making the optional glaze later.
2. Combine Dry Ingredients: In a large bowl, add the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This helps the muffins rise properly. Set this bowl aside for a moment.
3. Combine Wet Ingredients and Mix Batter: In a separate large mixing bowl, whisk together the neutral oil and the packed light brown sugar until they are fully combined and smooth. Add the room temperature eggs, vanilla extract, and the 2 tablespoons (30ml) of reserved pineapple juice you set aside earlier. Whisk this mixture until it’s smooth and well incorporated. Now, pour the dry ingredient mixture into the wet ingredients. Using a spatula or wooden spoon, stir gently until everything is just combined. It’s very important not to overmix at this stage. A few streaks of flour remaining in the batter are perfectly fine and actually preferred for tender muffins. Gently fold in the well-drained crushed pineapple.
4. Fill Muffin Cups and Bake: For nicely domed, bakery-style muffins, you can try filling alternating cups in your muffin pan if you have enough space or are baking in batches. Use a large cookie scoop (about 3 tablespoons capacity) to portion the pineapple muffin batter evenly into the prepared muffin liners. Fill each liner about two-thirds full. Bake the muffins in the preheated 375°F (190°C) oven for 18 to 22 minutes. You’ll know the muffins are done when a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Another test is to gently press the top of a muffin, it should spring back quickly. Let the muffins cool in the pan for 5 to 10 minutes. This allows them to set slightly and makes them easier to handle. Carefully transfer the muffins from the pan to a wire rack to cool completely. If you want to add the pineapple glaze, wait until the muffins are fully cooled. Whisk the powdered sugar with 1 tablespoon (15ml) of the reserved pineapple juice until smooth. Add more juice, a tiny bit at a time, until you reach your preferred drizzling consistency. Drizzle the glaze over the cooled pineapple muffins, let it set, and then enjoy your tropical treats.

How To Store, Freeze, and Thaw Your Muffins

Proper storage keeps your pineapple muffins fresh and delicious for longer. Here’s how to handle storing, freezing, and thawing them.

• Store: Keep the pineapple muffins in an airtight container. They will stay fresh at room temperature for up to 5 days. If you’ve added the glaze, storing them in a single layer is best to prevent sticking.
• Freeze: For longer storage, freezing is a great option. Wrap each muffin individually in plastic wrap or wax paper. This helps prevent freezer burn and keeps them separate. Place the wrapped muffins inside a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. I usually recommend freezing the muffins before adding the glaze. You can glaze them after they thaw for the freshest taste.
• Thaw: When you’re ready to enjoy a frozen muffin, simply take out the desired number. Let them sit at room temperature on the counter or place them in the refrigerator until fully thawed. Once thawed, you can add the pineapple glaze if you like before serving.

Helpful Baking Tips for Perfect Pineapple Muffins

Here are a few extra pointers I’ve picked up to ensure your pineapple muffins turn out perfectly every single time.

• Drain the Pineapple Thoroughly: This is a crucial step. If the crushed pineapple holds too much juice, it can make the muffin batter too wet, leading to dense or soggy muffins. I find the best way is to let the pineapple sit in a fine mesh strainer set over a bowl for at least 10 to 15 minutes. Gently stir it occasionally to encourage more juice to drain out. After draining, measure out the crushed pineapple and the specific amount of reserved juice needed for the recipe.
• Use Room Temperature Ingredients: Make sure your cold ingredients, especially the eggs, are at room temperature before you start mixing. Room temperature ingredients blend together more evenly and easily. This prevents overmixing the batter, which is key to achieving moist, tender muffins with pineapple.
• Avoid Overmixing the Batter: Be gentle when combining the dry and wet ingredients. Mix only until they are just combined. It’s okay if you still see a few streaks of flour. Overmixing develops the gluten in the flour too much, resulting in tough muffins instead of light and fluffy ones. Using a spatula or mixing by hand for the final stage can help prevent this.
• Enhance Pineapple Flavor with Glaze: For an extra burst of pineapple goodness, definitely consider adding the simple pineapple glaze. Just whisk together 1 cup of powdered sugar with 1 to 2 tablespoons (15 to 30 ml) of the reserved pineapple juice until you get a smooth, drizzly consistency. Drizzle it over the completely cooled muffins for a beautiful finish and more intense pineapple taste.

Frequently Asked Questions (FAQs)

Here are answers to some common questions you might have about making these pineapple muffins.

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