Pineapple Muffins
40 min
|
easy
Recipe by Eunice
Introduction
I don't do bland muffins; these pineapple muffins are juicy and tender, with yogurt for a plush crumb, melted butter for flavor, and big pineapple chunks in every bite.
Great for breakfast, brunch, or bake-sale flexes, the canned pineapple and its juice make them pantry-friendly and naturally moist with a bright tropical tang.
Ingredients (12 servings)
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Dry Ingredients
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- ½ cup granulated sugar granulated sugar
Wet Ingredients
- 2 large eggs large eggs 2 ct
- ½ cup unsalted butter, melted unsalted butter 4 oz
- ½ cup plain yogurt plain whole-milk yogurt 0.27 lb
- ½ cup juice from canned pineapple canned pineapple chunks 4 oz (for juice from canned pineapple)
- 1 tsp vanilla extract pure vanilla extract 1 tsp
Add-Ins Ingredients
- 1 cup canned pineapple chunks, drained canned pineapple chunks 6.67 oz
How to Make Pineapple Muffins
-
Preheat and pan prep
Heat the oven to 375 F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
-
Drain the pineapple like you mean it
Pour the canned pineapple through a sieve, press gently to remove excess juice, and pat the chunks dry with paper towels, reserving 1/2 cup of the juice for the batter.
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Whisk the dry
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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Whisk the wet
In a separate bowl whisk the eggs, cooled melted butter, yogurt, pineapple juice, and vanilla until smooth and emulsified.
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Combine without overmixing
Pour the wet into the dry and fold with a spatula just until no dry pockets remain, leaving small lumps for a tender crumb.
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Fold in pineapple
Toss the pineapple chunks with 1 teaspoon flour to help prevent sinking, then fold them into the batter with two or three gentle turns.
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Rest the batter
Let the batter sit for 10 minutes to hydrate the flour and set you up for taller muffin domes.
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Fill the cups
Divide the batter evenly among the muffin cups, filling each about 3/4 full, and sprinkle tops with a pinch of sugar if you like a delicate crust.
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Bake
Bake for 18 to 22 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
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Cool and serve
Cool in the pan for 5 minutes, transfer to a rack to finish cooling, and serve warm or at room temp.
Substitutions
- Yogurt -> sour cream or thinned Greek yogurt (1:1)
- Sour cream brings rich tang and the same tender crumb, while thick Greek yogurt should be loosened with 1 to 2 tablespoons milk for similar flow so the muffins stay plush, not dense.
- Butter -> neutral oil (1:1)
- Oil gives an ultra-moist crumb that stays soft for days with a cleaner flavor, so add a pinch of extra salt or 1/4 teaspoon more vanilla if you miss the buttery notes.
- Pineapple juice -> coconut milk or passion fruit juice
- Coconut milk turns these into pina colada muffins with a creamier crumb, and a teaspoon of lime juice keeps the brightness in check, while passion fruit juice brings a tart tropical punch and deeper aroma without changing the texture.
Tips
- Measure flour like a pro
- Use 240 g flour for precision, or fluff, spoon, and level to avoid packing too much flour that can make muffins dry.
- Dry the fruit to avoid soggy tunnels
- Pineapple holds a ton of water, so pressing it dry and dusting with a little flour minimizes sinking and keeps the crumb even.
- Resting equals taller domes
- A short 10-minute rest hydrates flour and lets leaveners start working, which translates to higher crowns without cranking the heat.
- Optional two-stage bake for bakery caps
- For extra lift, bake 5 minutes at 400 F then reduce to 350 F until done, keeping the oven door closed while you change the temp.
- Sugar-top insurance
- A light sprinkle of turbinado sugar before baking adds crunch and a little moisture shield that keeps tops from drying out after day one.
- Pan placement matters
- Bake on the middle rack so bottoms do not overbrown before the centers set, especially with juicy fruit batters.
Nutrition Facts *
| Energy | 269 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 9 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My muffins baked up dense. What happened?
- Overmixing is the usual suspect, so fold gently and stop when you see the last streak of flour, and make sure your baking powder and soda are fresh and your butter is cooled so it does not scramble the eggs.
- The pineapple sank to the bottom. How do I prevent that?
- Chop any large chunks a bit smaller, pat them dry, toss with 1 teaspoon flour, and rest the batter 10 minutes so it thickens and better suspends the fruit.
- Can I use fresh pineapple instead of canned?
- Yes, dice it small, drain any extra juice after chopping, and pat it very dry, then replace the canned juice in the recipe with store-bought pineapple juice or another option from the substitutions.
- The batter looks too thick or too thin. How do I fix it?
- If thick like cookie dough, whisk in 1 to 2 tablespoons pineapple juice; if runny, fold in 1 to 2 tablespoons flour so the fruit stays suspended.
- How do I store and freeze these muffins?
- Once fully cool, keep in an airtight container at room temp for up to 2 days or freeze up to 2 months, and thaw at room temp then rewarm 5 minutes at 300 F for fresh-from-oven vibes.
- Can I make mini or jumbo muffins?
- For mini muffins, bake 10 to 12 minutes and check early; for jumbo, bake about 24 to 28 minutes and tent with foil if browning too fast.
Serving Suggestions
Brighten the party with a quick pineapple-lime glaze or go full pina colada with coconut flakes toasted on top for texture and aroma.
Serve warm with a swipe of salted butter and a strong coffee, or pair with a tangy yogurt and fresh berries if you want a breezy brunch plate.
More pairings:
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