Pineapple Muffins

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These pineapple muffins are a sweet soft muffin recipe that is so easy to make. My entire family love them.

Muffins in a light pink muffin tray and on a marble bench top scattered with pieces of pineapple.

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
The ingredients to make pineapple muffins laid out on a bench top with text overlay.

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.

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.

A large white ceramic mixing bowl holding dry sifted ingredients.

Step two: In a second mixing bowl whisk together the eggs and oil.

A glass mixing jug holding whisked eggs.

Step three: Add the whisked egg mixture and the entire can of crushed pineapple to the dry ingredients.

A large ceramic mixing bowl filled with flour, whisked eggs and crushed pineapple.

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.

Pineapple muffin batter in a white ceramic mixing bowl.
Pineapple muffin batter portioned into a 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.

Golden baked muffins in a black muffin tray held with two hands using a floral tea towel.

Enjoy!


A golden muffin sitting on a white marble bench top next to a small piece of canned pineapple.

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A close up of pineapple muffin broken in half showing the soft texture.

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.
A pink muffin tray of muffins next to a packed shcool lunch box and a bowl of pineapple pieces.
Delicous in a lunchbox!

FAQs

How to store pineapple muffins?

These muffins will store in an air-tight container in the pantry for 3-4 days.

Can I freeze pineapple muffins?

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 on a white marble benchtop scattered with pineapple pieces.

If you made my Pineapple Muffin Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

A pink muffin tray of muffins on a bench top laid out with more muffins, pineapple pieces and a floral tea towel.

Pineapple Muffins

These easy pineapple muffins are deliciously soft and fruity, made with a can of crushed pineapple they couldn't get more simple!
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: Pineapple Muffins, Pineapple Muffin Recipe, Pineapple and ginger muffins
Servings: 12 muffins
Calories: 226kcal
Author: Stacey

RATE THIS RECIPE

4.52 from 49 votes

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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

Serving: 1muffin | Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 102mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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4.52 from 49 votes (48 ratings without comment)

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One Comment

  1. 5 stars
    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!