Print

Pineapple Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

These Pineapple Muffins are moist, flavorful, and easy to make. Featuring crushed pineapple, a mix of simple pantry ingredients, and baked to golden perfection, these muffins offer a delightful balance of sweetness and tropical zest. They’re perfect for breakfast, snacks, or a light dessert, with options for oil-free baking and various flour substitutions to suit different dietary preferences.

Ingredients

Wet Ingredients

  • 1 cup crushed pineapple
  • 2 tbsp milk of choice
  • 1 tbsp white or cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 3 tbsp oil, or additional crushed pineapple for fat-free option

Dry Ingredients

  • 1 cup white, spelt, or oat flour (for keto, see note below)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup sugar, unrefined if desired

Instructions

  1. Mix Wet Ingredients: In a bowl, whisk together the crushed pineapple, milk of choice, white or cider vinegar, pure vanilla extract, and oil (or additional crushed pineapple if making fat-free). Set this mixture aside for 10 minutes to allow flavors to meld and the vinegar to react slightly with the baking soda for leavening.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
  3. Combine Dry Ingredients: In the same bowl, add the flour of your choice, baking soda, salt, baking powder, and sugar. Stir gently until the batter is just evenly combined; avoid overmixing to keep the muffins tender.
  4. Portion Batter and Bake: Divide the batter evenly into the prepared muffin liners. Bake for approximately 20 minutes, or until the muffins have risen, developed a domed top, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  5. Cool and Store: Allow muffins to cool completely in the tin for a few minutes before transferring to a wire rack. For best results, loosely cover and store overnight at room temperature or refrigerated. This resting time enhances flavor and texture, and the muffin liners will peel off easily when ready to serve.

Notes

  • You can substitute the 3 tablespoons of oil with additional crushed pineapple to make the muffins fat-free.
  • Flour options include white, spelt, or oat flour depending on dietary preferences. For a keto-friendly version, refer to specialized low-carb flour blends.
  • Using unrefined sugar is an option for a less processed sweetener.
  • Letting the batter rest for 10 minutes before baking helps activate the leavening agents and improve texture.
  • Storing muffins overnight enhances their flavor and makes the liners easier to remove.

Find it online: https://flavorspath.com/pineapple-muffins-recipe/