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!
Ingredients
- 20 ounces crushed pineapple, undrained
- 2 cups Gluten-free 1:1 baking flour (with xanthan gum)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- ⅔ cup vegetable oil
- ⅔ cup brown sugar, light or dark
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ tsp almond extract
Optional Icing
- 1 cup confectioners' sugar
- 2 to 3 tbsp reserved pineapple juice
- 1 ½ tbsp butter, melted
- ½ tsp vanilla extract
- Pinch fine sea salt
Recommended Equipment
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 small bowl. Drain the crushed pineapple juices into the bowl and reserve the juice; you’ll use some of it in the batter and icing. Set the pineapple and the bowl with the juice aside.20 ounces crushed pineapple
- Combine the flour, baking powder, baking soda, and salt in a large bowl; whisk to blend.2 cups Gluten-free 1:1 baking flour (with xanthan gum) | 2 tsp baking powder | 1 tsp baking soda | 1/2 tsp fine salt
- In a separate bowl, whisk the vegetable oil and brown sugar with the eggs, vanilla, and almond extract.2/3 cup vegetable oil | 2/3 cup brown sugar | 2 large eggs | 1 1/2 tsp vanilla extract | 1/2 tsp almond extract
- Pour the oil and egg mixture into the bowl with the dry ingredients; add the crushed pineapple and 2 tablespoons of the reserved 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, 1/2 teaspoon of vanilla extract, and a pinch of salt. Mix to blend and add more pineapple juice if needed to thin the icing. Drizzle over the cooled muffins.1 cup confectioners' sugar | 2 to 3 tbsp reserved pineapple juice | 1 1/2 tbsp butter | 1/2 tsp vanilla extract | Pinch fine sea salt
Notes
The nutritional information does not include icing.
Nutrition
Calories: 315kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 35mgSodium: 286mgPotassium: 88mgFiber: 3gSugar: 29gVitamin A: 112IUVitamin C: 4mgCalcium: 76mgIron: 1mg
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.
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