by Diana Rattray
Pineapple muffins can be flavored with a number of ingredients, including fruits, nuts, and spices. These pineapple muffins are a tropical treat, and they are super easy to fix and bake. They’re versatile as well. I used pecans for the extra texture, but you could use coconut, chopped dates, macadamia nuts, or walnuts. The cinnamon sugar topping adds to their irresistible flavor.
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.
Preparation Notes
- Grease and flour a 12-cup muffin tin or spray it with baking spray then preheat the oven.
- Combine the topping ingredients in a small bowl and set aside.
- Combine the flour, baking powder, baking soda, and salt in a bowl; whisk to blend thoroughly and set aside.
- Beat the brown sugar and butter together then blend in the eggs and vanilla.
- Stir the pineapple into the sugar and butter mixture along with the chopped pecans.
- Make sure the oven is fully preheated before you combine the wet and dry ingredients.
- Add the dry mixture to the wet mixture and stir just until moistened. Do not overmix.
- Fill the muffin wells about 2/3 to 3/4 full and then sprinkle with the topping mixture.
- Bake as directed.
Recipe Variation
Replace the pecans with chopped walnuts, macadamia nuts, dates, or coconut.
How to Store Pineapple Muffins
- Refrigerate pineapple muffins in an airtight container for up to 4 days..
- To freeze the muffins, place them on a baking sheet or tray and freeze. Once the muffins are frozen solid, wrap each one in plastic wrap and foil and then transfer them to a resealable freezer bag. Label the bag with the name and date and freeze the muffins for up to 3 months (for best quality).
- Defrost frozen pineapple muffins in the fridge for a few hours or overnight.
Pineapple Muffins
These pineapple muffins will transport you to a tropical island! The recipe calls for crunchy pecans, but toasted coconut works just as well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Muffins
Ingredients
- 4 teaspoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup finely chopped pecans
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.
