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
- 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.
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