Crushed Pineapple Muffins

If you have a can of crushed pineapple in your pantry, you must bake these super moist crushed pineapple muffins!  You will love the fresh flavor of these muffins, and this easy muffin recipe will become one you will want to keep handy! 

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These homemade muffins have a  super moist consistency, are flavorful, and are filled with crushed pineapple!  This batter is super easy to mix.  These pineapple muffins make a delicious breakfast, dessert, or snack that your entire family will love!

This recipe is inspired by a favorite applesauce muffin recipe I love to make.  I replaced the applesauce with crushed pineapple and added vanilla instead of cinnamon.  You will want to stock up on crushed pineapple after trying these muffins!  These muffins are a delicious treat!

Pineapple has potassium, vitamin C, protein, fiber, and calcium.  These muffins will pump lots of nutrition into your kids.

Ingredients

One cup of all-purpose flour

1/2 teaspoon of baking powder

1/2 teaspoon baking soda

1/4 teaspoon of salt

One cup of crushed pineapple in the pineapple juice Means you don’t drain the juice from the can.  1 cup of crushed pineapple is an 8-ounce can.   OR, you can measure one cup of crushed pineapple from a larger can.

1/3 cup of vegetable oil or melted butter.  You can use canola oil or coconut oil as well.

1/3 cup of sugar

One tablespoon of pure vanilla extract

One egg

Ingredient add-ins

Add shredded coconut, dried cranberries, ginger, or cinnamon to these muffins to give them more depth.

Optional:  You can use fresh pineapple instead of canned.  Make sure you chop it well. Add two tablespoons of oil.  Avoid using muffin liners if you substitute the oil for more crushed pineapple.   Making a muffin without fat makes getting the wrapper off it hard.

Equipment needed

muffin tins

large bowl

muffin liners, reusable muffin cups, or cooking spray

hand mixer

Instructions

1. Preheat the oven to 350 degrees f
2. In a mixing bowl, whisk together dry ingredients.  Flour, salt, baking soda, and baking powder.  Set aside.
3. Mix wet ingredients in a second mixing bowl: oil, crushed pineapple, vanilla extract, sugar, and egg.
4. Add the wet ingredient mixture to the dry ingredients.  Stir well.
5.  Using a cookie scoop, fill the muffin tins with batter.
6. Cook in the oven for 20-23 minutes.  Ensure a toothpick can come out clean before removing them from the oven.  You can sprinkle powdered sugar on top if you like.
7. Let muffins cool and serve.

• Note: if you use mini muffin pans, you will want to bake for a shorter time. 

Storage

These can be stored in an airtight container in the fridge for five days.  You can store these in the freezer for up to three months.  Avoid storing these in the fridge, so they don’t dry out.

5 from 11 votes

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Ingredients

• one cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup crushed pineapple in juice
• 1/3 cup vegetable oil or melted butter
• 1/3 cup sugar
• 2 tablespoon pure vanilla extract
• 1 eggs

Instructions

1. Preheat the oven to 350 degrees f

2. In a mixing bowl, whisk together dry ingredients.  Flour, salt, baking powder, and baking soda. Set aside.

3. In a second mixing bowl, mix wet ingredients: oil, crushed pineapple, vanilla extract, sugar, and egg.

4. Add the wet ingredient mixture to the dry ingredients.  Stir well.

5. Using a cookie scoop, fill the muffin tins with batter.

6. Cook in the oven for 20-23 minutes.  Make sure a toothpick can come out clean before removing them from the oven.  You can sprinkle powdered sugar on top if you like.

7. Let muffins cool and serve.

If you like this recipe, you should check out:

Pineapple Juice Cookies

Crushed Pineapple Sticky Rice 

Sour Cream Oatmeal Muffins 

I would love to hear how these muffins turned out for you! Please comment below this blog post or tag me on social media and tell me how they turned out! You can find me on Facebook, Pinterest, Twitter, and Instagram.