Pineapple Muffins
These pineapple muffins are a sweet soft muffin recipe that is so easy to make. My entire family love them.
Why This Recipe Works
- An easy recipe made with a can of crushed pineapple
- Loaded with delicious sweet fruit
- Soft texture
- Dairy-free
Ingredients you will need
To make my pineapple muffins you will need:
- 425 gram can of crushed pineapple
- Plain flour
- Sugar
- Baking soda
- Eggs
- Oil
- Ground ginger
Ingredient Notes and Substitutes
- Oil: I use a mild olive oil, any mild oil will work as would melted butter
- Ground ginger: This can be left out, but I do find it enhances the flavour of the pineapple in the muffins.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used plain flour, mellow olive oil, and crushed pineapple from their range in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my Pineapple Muffin Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius (360 Fahrenheit)
Step one: Sift all the dry ingredients (flour ginger, baking soda and sugar) into a large bowl.
Step two: In a second mixing bowl whisk together the eggs and oil.
Step three: Add the whisked egg mixture and the entire can of crushed pineapple to the dry ingredients.
Step four: Fold everything together until the mix is just combined. (It's ok for it to look a little lumpy). Portion into a greased 12 cup muffin tray.
Step five: Bake at 180 degrees Celsius for 15 minutes. The muffins are cooked when they spring back when gently pushed in the centre.
Enjoy!
Top Tips
Here is how you can make these pineapple muffins perfectly every time!
These pineapple muffins are very easy to make so I don't have a lot of tips
- Look for crushed pineapple canned in juice rather than syrup. You can make this recipe with pineapple canned in syrup but the muffins become heavier/stodgier and are quite sticky. (you may like them this way though).
- I find baking soda is the best rising agent for this recipe due to the acidity of the pineapple, however, be sure to sift it well as lumps of baking soda in baking are no fun for anyone.
- If you want to make these pineapple muffins more decadent try topping them with a cream cheese frosting.
FAQs
These muffins will store in an air-tight container in the pantry for 3-4 days.
Yes, pineapple muffins freeze and defrost well.
Other simple fruit muffin recipes for you
If you liked these pineapple muffins then these other muffin recipes might be perfect for your family too.
Pineapple Muffins
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Ingredients
- 240 grams plain flour 2 cups
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 100g sugar ½ cup
- 120 mililitres oil ½ cup
- 2 eggs
- 425 gram crushed pineapple (can)
Instructions
- Preheat yout oven to 180 degrees celsius (360 Fahrenheit)
- Sift all the dry ingredients (flour ginger, baking soda and sugar) into a large bowl.
- In a second mixing bowl whisk together the eggs and oil.
- Add the whisked egg mixture and the entire can of crushed pineapple to the dry ingredients.
- Fold everything together until the mix is just combined. (It's ok for it to look a little lumpy).
- Bake at 180 degrees Celsius for 15-20 minutes. The muffins are cooked when they spring back when gently pushed in the centre.
Nutrition
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These are so easy to make with a 3 year old, and delicious. We made some adult sized muffins and some mini muffins. The mini muffins somehow tasted better!