Can I actually make muffins using pineapple?

Absolutely. Making muffins with pineapple is quite easy. This recipe is designed specifically for it, using crushed pineapple for great flavor and moisture. You could also potentially adapt other muffin recipes that use moist ingredients like shredded carrots or zucchini, swapping an equal amount of well-drained crushed or finely diced pineapple. Just be mindful that it might affect the baking time slightly.

What exactly goes into pineapple muffins?

Pineapple muffins are essentially delicious, moist muffins with a brown sugar and vanilla base. They get their signature flavor and texture from adding crushed pineapple and a little bit of the reserved pineapple juice directly into the batter.

How can I prepare crushed pineapple if I use a fresh pineapple?

If you prefer using fresh pineapple, first peel and core the pineapple. Cut the flesh into manageable chunks. Place these chunks into a food processor and pulse just a few times, maybe 5 to 10 short pulses, until the pineapple resembles the texture of canned crushed pineapple. Be careful not to over-process it into puree. Remember to drain it very well before adding it to the batter.

Is it possible to bake these as mini pineapple muffins?

Yes, you certainly can make mini pineapple muffins using this recipe. Follow the batter instructions exactly as written. Line a 24-cup mini muffin pan with mini paper liners. Fill each liner about two-thirds full with the batter. Bake them at 375°F (190°C) for a shorter time, around 14 to 16 minutes. They are ready when the edges look lightly golden and the tops spring back when gently pressed. Let them cool in the mini muffin pan for about 10 to 15 minutes before transferring them to a wire rack.

Easy Tropical Pineapple Muffins (Moist & Fluffy)

Description

These Pineapple Muffins are wonderfully soft, moist, and bursting with sweet crushed pineapple, making them a truly delightful tropical treat!

Ingredients

1 can (20 oz / 567g) crushed pineapple in juice
2 cups (240g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (120ml) neutral cooking oil (like vegetable, canola, or light olive oil)
¾ cup (150g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons (10ml) vanilla extract
2 tablespoons (30ml) reserved pineapple juice (from the canned pineapple)

For the Optional Pineapple Glaze

1 cup (120g) powdered sugar
1 to 2 tablespoons (15 to 30ml) reserved pineapple juice

Instructions

Set your oven rack to the middle position and preheat it to 375°F (190°C). Let it heat for at least 20 minutes. Place paper liners in 12 cups of a standard muffin pan. If you only have one pan, you can bake in batches.
Set a fine mesh strainer over a medium bowl. Pour the entire can of crushed pineapple, including the juice, into the strainer.
Let the pineapple drain for about 10 to 15 minutes. Stir it gently every few minutes to help release more juice. Save 2 tablespoons (30ml) of the drained juice for the muffin batter. If you plan to make the glaze, save another 1 to 2 tablespoons (15 to 30ml) of juice.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together well. Set this bowl aside for now.
In a separate large mixing bowl, whisk together the neutral oil and light brown sugar until they are fully combined.
Add the room temperature eggs, vanilla extract, and the 2 tablespoons (30ml) of reserved pineapple juice to the oil mixture. Whisk everything until it’s smooth.
Pour the dry flour mixture into the wet ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix, a few streaks of flour are perfectly fine.
Gently fold the drained crushed pineapple into the batter.
Divide the batter evenly among the 12 prepared muffin cups. A large cookie scoop (about 3 tablespoons) works well for uniform muffins. Fill each cup about two-thirds full.
Bake in the preheated oven at 375°F (190°C) for 18 to 22 minutes. The muffins are ready when a toothpick inserted into the center of one comes out with only a few moist crumbs attached, or when the tops spring back lightly when gently pressed.
Let the muffins cool in the pan for 5 to 10 minutes. This helps them set. Then, carefully transfer the muffins to a wire rack to cool completely before serving or glazing.
For the Optional Pineapple Glaze If using, wait until the muffins are completely cool. In a small bowl, whisk the powdered sugar with 1 tablespoon (15ml) of the reserved pineapple juice. Add more juice, a tiny bit at a time, until the glaze reaches your desired pouring consistency. Drizzle the glaze over the cooled muffins and let it set before serving.

Notes

Store the pineapple muffins in an airtight container at room temperature. They should stay fresh for up to 5 days.
Any neutral-flavored oil works well in this recipe. Good choices include light olive oil, avocado oil, canola oil, or vegetable oil. You can also substitute an equal amount of melted butter if you prefer.
Feel free to add extras like shredded coconut or chopped nuts along with the pineapple.

Nutrition

Serving Size: 1 muffin (without glaze)
Calories: 265
Sugar: 22g
Sodium: 245mg
Fat: 12g
Carbohydrates: 36g
Fiber: 1g