Pineapple Muffins

Manisha Mishra
by Manisha Mishra
8 Muffins
35 min

These Pineapple muffins are an easy, tropical treat made in one bowl with simple ingredients. The perfect grab breakfast in busy morning for your kids and family. That’s why I love to have simple breakfast options on hand that are ready to eat. These pineapple muffins are moist and buttery, and pineapple gives these muffins an unexpected tropical flavours. You don’t find Pineapple Muffins often in bakery Shop. If you enjoy pineapple, then you’ll probably like baking & having pineapple muffins.

You can find lot of Cookies & Muffins recipe in my channel. And it's true, I have grown as a homechef & homebaker. Being a baker, precision is the key and my family supported me a lot in this journey of baking. They all love it to the core and also keep boosting me to try some new recipes.

These muffins can be made with either fresh or canned pineapple, whichever available in pantry. Look for crushed pineapple canned in juice rather than syrup, as syrup will make these muffins heavy and are quite sticky.

Serve unfrosted, or top them with cream cheese if desired. If you like coconut then stir handful of shredded coconut into the pineapple muffin batter before baking they too taste absolutely amazing.

Let's check out the Ingredients & recipe to make this delicious Pineapple Muffins. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 8  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • 1 cup flour
  • 1/2 Cup Butter softened 
  • 1 Eggs
  • 1 cup crushed pineapple juice 
  • 1 Tsp pineapple essence 
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/8 tsp salt

Preheat oven at 180°C for 10 minutes.
Sieve the flour, baking powder, baking soda and salt together and keep it aside.
Combine the butter and sugar in a bowl and beat with an electric beater for 5 minutes.
Add 1 egg and beat for 30 to 35 seconds.
Add the pineapple essence and crushed pineapple juice and mix well.
Finally add the flour mixture and fold gently with a spatula.
Scoop batter evenly into muffins cups about 1/2 full 
Bake for 25 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean.
Cool down on the wire rack and store at room temperature.
  • Use crushed pineapple canned in juice rather than syrup, as syrup will make these muffins heavy and soggy.
  • Use whole wheat flour for a healthier muffin and delicious crumb, but you certainly can use all-purpose flour or pastry flour instead.
  • Instead of butter you can use olive oil for a healthier version.
  • You can top these muffins with a cream cheese frosting.
Manisha Mishra
Want more details about this and other recipes? Check out more here!
  • Paw32261216 Paw32261216 on Sep 06, 2022

    I do not see the direction to drain the pineapple; does that mean '1 cup of pineapple juice' includes the pineapple itself?

    • See 1 previous
    • Rachel Rachel on Sep 17, 2022

      The recipe doesn't say drain juice so that means to add it.

      "Add the pineapple essence and crushed pineapple juice and mix well"

  • Judith Stafford Judith Stafford on Sep 13, 2022

    I have the same question. It is unclear whether this recipe calls for crushed pineapple and its juice, or just the juice from the can of crushed pineapple.

    • Manisha Mishra Manisha Mishra on Sep 15, 2022

      Yes I got this crushed pineapple juice bottle from one of my friend which has smaller chunks in it I have used as it for the texture.....and it turned out well for me.