Pineapple Muffins

Prep Time	Cook Time	Total Time
15 min	18 min	33 min

Introduction

These pineapple muffins are soft, tender, and packed with juicy fruit in every bite.

They use canned pineapple and its juice, so you get bright tropical flavor without any fuss.

Serve them warm for a quick breakfast, an easy snack, or a fun make-ahead treat for brunch.

Prep mode (keeps screen active)

Preheat oven and prepare pan

Preheat your oven to 375°F and line a standard 12-cup muffin pan with paper liners.
Lightly spray the liners with cooking spray if you want very easy muffin release.
Combine the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

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Mix the wet ingredients

In a separate medium bowl, whisk the eggs, melted butter, yogurt, pineapple juice, and vanilla until smooth.
Bring the batter together

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
Fold in the drained pineapple chunks, stopping as soon as they look evenly scattered through the batter.
Fill the pan and bake

Divide the batter evenly among the muffin cups, filling each about three quarters full.
Bake on the center rack for 16 to 20 minutes, until the tops are golden and a tester comes out clean.

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Cool and serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Serve warm or at room temperature, and store leftovers in an airtight container once fully cool.

Butter -> Neutral oil or melted coconut oil: Use an equal amount of neutral oil or melted coconut oil instead of butter. The muffins stay extra moist and gain a light coconut aroma if you choose coconut oil.
Plain yogurt -> Sour cream or Greek yogurt: Swap plain yogurt with full-fat sour cream or Greek yogurt in the same amount. This adds tangy flavor and a slightly richer crumb while keeping the muffins tender.
Canned pineapple chunks -> Fresh pineapple: Use finely chopped fresh pineapple instead of canned chunks, measuring the same volume. Drain any excess juice so the batter does not turn watery but still tastes bright and fruity.

Pat the pineapple very dry: Blot the pineapple chunks with paper towels before folding them in so they do not create soggy pockets.
Avoid overmixing the batter: Stop stirring as soon as the dry streaks disappear, or the muffins can bake up dense and tough.
Use room temperature ingredients: Bring eggs and yogurt to room temperature for about 20 minutes so they mix smoothly with the melted butter.
Check early for doneness: Start checking the muffins at 15 minutes because every oven runs a little differently.
Add a crunchy sugar topping: Sprinkle the muffin tops with coarse sugar before baking if you like a light, bakery-style crunch.

How can I keep the muffins from sticking to the liners?: Use good-quality paper liners and lightly spray them with nonstick spray before filling with batter. Let the muffins cool for a few minutes before removing, which helps the sides release cleanly.
Can I make these muffins ahead and freeze them?: Yes, these muffins freeze very well for up to three months. Cool them completely, wrap tightly, and freeze in a zip-top bag. Thaw at room temperature or warm briefly in the microwave.
Why did my muffins sink in the middle?: Muffins often sink when they are underbaked or when the batter was overmixed. Check that your oven reaches the full temperature and avoid opening the door during the first 10 minutes. Next time, mix gently and bake until a tester comes out clean in the center.
Can I add coconut or nuts to the batter?: Yes, you can add up to half a cup of shredded coconut or chopped nuts without changing the texture much. Fold them in at the end with the pineapple chunks so they stay evenly distributed.