If you’re cutting gluten out of your diet, you don’t have to give up baked treats. These pineapple muffins are one of my family’s favorite indulgences, and they taste just as good, if not better than their gluten-laden counterpart. The muffins are moist and full of flavor—I love them for breakfast or snacks. And the optional icing is a great way to turn these scrumptious pineapple muffins into an extra-special dessert.
The Ingredients
Crushed Pineapple – I use a 20-ounce can, which yields roughly 1 1/2 cups of drained crushed pineapple. Make sure you save some of the juices—you’ll need a few tablespoons for the batter and icing.
Gluten-Free Flour – I used King Arthur Measure for Measure Flour, and I’ve had good luck with Bob’s Red Mill 1 to 1 as well. They both contain xanthan gum. If you use gluten-free flour blend without xanthan gum, add 1 teaspoon to the dry ingredients.
Vegetable Oil – A neutral flavor oil is best, such as sunflower, safflower, grapeseed, canola, corn, or vegetable oil.
Flavoring – I use a combination of vanilla and almond extracts for fragrant, intense flavor.
Confectioners’ Sugar – Some brands of powdered sugar don’t clump, and they blend nicely without sifting, while others could stay lumpy when mixed. If you aren’t sure, sift after measuring.
Variations
- Crumb-Topped: Add this streusel topping just before they go into the oven. Just replace the all-purpose flour with gluten-free flour.
- With Nuts: Add chopped walnuts, pecans, or macadamia nuts.
- Tropical: Add 1/2 cup of coconut and 1/2 cup of chopped macadamia nuts to the batter with the pineapple.
- Coconut Topping: Combine 3 tablespoons of sweetened flaked coconut with 3 tablespoons of granulated sugar, 3 tablespoons of gluten-free or all-purpose flour, and 1 tablespoon of melted butter; mix and sprinkle over the muffins before baking.
- With Cherries: For extra color and flavor, add 1/2 cup of well drained, chopped maraschino cherries along with the pineapple.
How to Store Gluten-Free Muffins
- Store the muffins in an airtight container or resealable food storage bag for 2 to 3 days, or refrigerate them for 5 to 7 days.
- The muffins may be frozen for longer storage. Place the muffins on a tray or baking sheet and freeze. Once they are frozen solid, wrap them in plastic wrap and place them in a resealable freezer bag or container. Label the container or bag with the name and date and freeze the muffins for up to 3 months. Defrost them in the fridge or at room temperature for a few hours.
Gluten-Free Pineapple Muffins
Gluten-free pineapple muffins are bursting with juicy crushed pineapple! Top them off with the optional icing for an irresistible treat!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Muffins, Pineapple, Gluten-Free
- Method: Bake
- Diet: Gluten Free
Ingredients
- 1 can (20 ounces) crushed pineapple in juice
- 2 cups gluten-free flour, measure for measure or 1 to 1
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup vegetable oil
- 2/3 cup (124 grams) brown sugar, light or dark
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Optional Icing
- 1 cup confectioners’ sugar
- 2 to 3 tablespoons reserved pineapple juice
- 1 1/2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
- Preheat the oven to 350 F. Line a 12-cup muffin tin with parchment paper liners or spray with baking spray.
- Place a strainer over a medium bowl. Drain the crushed pineapple juices into the bowl. Set the pineapple and juice aside.
- Combine the flour, baking powder, soda, and salt in a large bowl; whisk to blend.
- In a separate bowl, whisk the vegetable oil and brown sugar with the eggs, vanilla, and almond extract.
- Pour the oil mixture into the bowl with the dry ingredients; add the crushed pineapple and 2 tablespoons of the juice; stir until the ingredients are just moistened.
- Fill the prepared muffin cups about 2/3 to 3/4 full.
- Bake the muffins for 20 to 24 minutes, or until the tops are lightly browned. An internal thermometer inserted into the center of the muffins should read 205 F to 210 F.
- Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack to cool completely.
- If desired, make the icing. Combine the confectioners’ sugar with 2 tablespoons of pineapple juice, melted butter, and 1/2 teaspoon of vanilla extract. Mix to blend and add more pineapple juice if needed to thin the icing. Drizzle over the cooled muffins.
Notes
The nutritional information does not include icing.
