Pineapple Muffins
Pineapple muffins have a decidedly tropical taste! Crunchy pecans are called for in the recipe, but toasted coconut works just as well.
These pineapple muffins are soft, moist, and full of bright tropical flavor. The crushed pineapple keeps the crumb tender while adding a natural sweetness that works beautifully in breakfast or brunch recipes. The buttery batter rises nicely, giving you bakery-style muffins with a lightly golden top.
They’re especially delicious with the added crunch from pecans, but you can easily switch to toasted coconut if you want to lean even more into the tropical theme. The cinnamon-sugar topping gives the muffins a sweet, lightly crisp finish that makes them irresistible warm or at room temperature.
Pineapple muffins are portable as well. They make a fantastic breakfast or snack for families on the go; pack them in a lunchbox or backpack and take them along to school, day trips, or the office.
What You’ll Like About This Recipe
Tropical flavor. Pineapple adds moisture and a bright, fruity sweetness.
Moist, tender crumb. The muffins stay soft thanks to the undrained pineapple.
Customizable mix-ins. Pecans or coconut both work beautifully.
Great texture. A cinnamon-sugar topping gives a subtle crunch.
Ingredient Notes
- Crushed pineapple – Use it undrained to keep the muffins moist and flavorful.
- Brown sugar – Adds caramel-like sweetness and moisture.
- Butter – Softened butter helps create a tender, rich muffin.
- Eggs – Provide structure and help the muffins rise.
- Flour – Standard all-purpose flour works best.
- Pecans – Add crunch inside the muffins; walnuts work too.
- Cinnamon-sugar topping – A lightly sweet finish that complements the pineapple.
Steps to Make Pineapple Muffins
- Prepare the muffin tin and mix the topping.
- Whisk together the dry ingredients.
- Cream the butter and brown sugar until fluffy.
- Mix in the eggs, vanilla, pineapple, and nuts.
- Add the dry ingredients and stir gently.
- Spoon the batter into the muffin cups and sprinkle with topping.
- Bake until the muffins are risen and a toothpick tests clean.
Tips
- Stir the batter gently to avoid tough or dense muffins.
- Drain a small amount of pineapple juice only if the batter seems overly thin.
- Toast the pecans for deeper flavor before adding them to the batter.
- Swap pecans for coconut if you prefer a lighter texture and more tropical flavor.
Recipe Variations
- Toasted coconut. Replace the pecans with an equal amount of toasted coconut for extra tropical sweetness.
- Pineapple-orange. Add a teaspoon of orange zest to brighten the flavor.
- Nut-free version. Omit the nuts and add a few extra tablespoons of pineapple for moisture.
- Spiced muffins. Add a pinch of nutmeg or ginger along with the cinnamon.
Serving Suggestions
- Serve warm with butter or honey.
- Pair with fresh fruit for a simple breakfast.
- Add them to a brunch spread with eggs or quiche.
- Enjoy as an afternoon snack with tea or iced coffee.
How to Store
Store the cooled muffins in an airtight container at room temperature for up to 3 days. They stay soft and moist when sealed well.
For longer storage, freeze the muffins in a single layer until firm, then transfer them to freezer bags or containers. They freeze well for up to 2 months.
Thaw at room temperature or warm briefly in the microwave to refresh the texture.
Pineapple Muffins
Ingredients
- 4 teaspoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup pecans, finely chopped
For the Pineapple Muffins
- 2 1/4 cups all-purpose flour, (10 ounces)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar, light, packed
- 6 tablespoons butter, softened
- 2 large eggs
- 1 9-ounce can crushed pineapple, (undrained)
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Grease and flour a 12-cup muffin tin. Heat the oven to 375 F.
- Combine the topping ingredients in a small bowl and set aside.
- Combine the flour, baking powder, soda, and salt; whisk to blend well and set aside.
- In a mixing bowl with electric mixer, beat the brown sugar and butter together until light and fluffy. Add the eggs and beat until well blended. Add the vanilla, pineapple, and 1 cup of the chopped pecans or walnuts.
- Add the flour mixture to the pineapple mixture and stir just until ingredients are all moistened and blended. Do not overmix.
- Fill the prepared muffin cups about 2/3 to 3/4 full and sprinkle with the topping mixture.
- Bake pineapple muffins for about 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
