Best 12 Pineapple Muffins Moms Recipes

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A delightful aroma of pineapple muffins baking in the oven is enough to bring a smile to anyone's face. These muffins are a classic breakfast treat that can also be enjoyed as a snack or dessert. With their sweet and tangy flavor, moist texture, and golden-brown tops, pineapple muffins are a favorite among people of all ages. Whether you're looking for a simple recipe for a quick breakfast or you want to create a gourmet muffin that will impress your friends and family, there are many variations of the pineapple muffin recipe to choose from.

Check out the recipes below so you can choose the best recipe for yourself!

DELICIOUSLY MOIST PINEAPPLE MUFFINS



Deliciously Moist Pineapple Muffins image

These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.

Provided by Katrina Vanderzwan

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ cups white sugar
2 tablespoons wheat germ
2 tablespoons oat bran
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 (14 ounce) can crushed pineapple in juice
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
  • Pour batter into lined muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 33.3 g, Cholesterol 20.7 mg, Fat 1.4 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 148.8 mg, Sugar 21.3 g

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

These muffins have just about everything! Very healthy and YUMMY!

Provided by Andrea

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 19

1 (10 ounce) can pineapple slices in juice, drained
2 tablespoons brown sugar
2 tablespoons chopped walnuts
½ cup regular rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup grated carrot
¾ cup raisins
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
  • Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
  • In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
  • Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g

DELICIOUS PINEAPPLE MUFFINS



Delicious Pineapple Muffins image

A moist muffin with a brown sugar and cinnamon topping.

Provided by ACPHIFER

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
  • In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
  • In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
  • Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
  • Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g

SWEET GOLDEN PINEAPPLE MUFFINS



Sweet Golden Pineapple Muffins image

These are delicately sweet muffins with a cake-like texture. So fresh and good. And oh soooo easy to make. Try these with a ham dinner too!

Provided by sweetp

Categories     Breads

Time 40m

Yield 1 dozen, 6-12 serving(s)

Number Of Ingredients 10

8 1/2 ounces crushed pineapple
1 egg, lightly beaten
3/4 cup sweet milk
1 1/2 teaspoons fresh grated orange rind
2 cups sifted all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup melted butter

Steps:

  • Drain pineapple liquid into measuring cup. Add enough milk to pineapple liquid to make 1 cup. Combine with egg and orange rind.
  • In a separate bowl, sift together flour,sugar,baking powder,salt,and nutmeg.
  • Blend milk mixture into dry ingredients, along with melted butter, mixing till just blended. Stir in crushed pineapple.
  • Spoon into lightly buttered muffin pans. Bake at 400 for 20 minutes, or until golden and set. Cool a bit but serve while still warm.

Nutrition Facts : Calories 308.6, Fat 10, SaturatedFat 5.8, Cholesterol 58.6, Sodium 358.1, Carbohydrate 48.6, Fiber 1.5, Sugar 15.9, Protein 6.6

BAKERY-STYLE UPSIDE-DOWN HAWAIIAN PINEAPPLE MUFFINS



Bakery-Style Upside-Down Hawaiian Pineapple Muffins image

You may use fresh pineapple in place of canned, or use pineapple rings, diced into small pieces, also add in some chopped macadamia nuts or walnuts to the muffin batter if desired. These muffins are best served warm, also they freeze very well, make certain to generously grease the bottom of each muffin tin to make removing the muffins easier :)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 15

1 (14 ounce) can pineapple tidbits, well drained
12 tablespoons brown sugar
12 teaspoons butter
12 teaspoons honey
1 1/2 cups flour
1/2 cup natural bran
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 large egg
1 cup buttermilk (or use plain yogurt)
1/4 cup vegetable oil
2 teaspoons vanilla (or use pineapple extract)
3 tablespoons honey

Steps:

  • Set oven to 350°F.
  • Place oven rack to second-lowest position).
  • Generously grease 12 regular-size muffin tins (do not use paper liners for this).
  • Divide and place the tidbits in the bottom of each muffin tin in a single layer.
  • Top the pineapple with about 1 tablespoon brown sugar, then 1 teaspoon melted butter, then 1 teaspoon honey; set aside tins while preparing the muffin batter.
  • To prepare the muffin batter; in a large bowl mix together flour with bran, baking powder, baking soda and salt.
  • Stir in 3/4 cup brown sugar until blended (can use less brown sugar if desired).
  • In a medium bowl whisk egg with buttermilk, oil, vanilla and 3 tablespoons honey; pour into the flour mixture and stir just until combined.
  • Divide and spoon batter into muffin cups on top of the pineapple mixture (fill almost to the top).
  • Place the muffin tins on baking sheet to catch any spills.
  • Bake for about 25 minutes, or until muffins test done.
  • Cool muffins in tins for 5 minutes.
  • Meanwhile place a large piece of wax paper onto a cooling rack to catch any spills.
  • Turn muffins out onto cooling rack upside down and remove from pan/s.

PINEAPPLE SUNSHINE MUFFINS



Pineapple Sunshine Muffins image

Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
1/2 cup sunflower kernels

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

SIMPLE PINEAPPLE MUFFINS



Simple Pineapple Muffins image

Buttered muffins for breakfast, yum. BE SURE TO USE THE KIND OF PINEAPPLE THAT COMES IN HEAVY SYRUP!

Provided by echo echo

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 7

1/4 cup butter
2 tablespoons sugar
1 large egg
2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 (8 ounce) can crushed pineapple, NOT drained

Steps:

  • Cream butter with sugar.
  • Beat in egg.
  • Stir in flour through pineapple just enough to moisten.
  • Pour batter into greased muffin tins.
  • Bake at 350°F about 30 minutes or until toothpick inserted in center comes out clean.
  • Serve with whipped butter.

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS



Make-Ahead Coconut-Pineapple Muffins image

I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.

Provided by Yoly

Time 9h15m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
¼ cup unsalted butter, softened
1 cup vanilla Greek yogurt
1 large egg, at room temperature
1 ½ teaspoons coconut extract
1 cup chopped fresh pineapple
½ cup sweetened shredded coconut
½ cup chopped pecans
1 cup brown sugar
2 tablespoons fresh pineapple juice

Steps:

  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Fill each liner with batter using an ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
  • Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 43.2 g, Cholesterol 27.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 214.9 mg, Sugar 29.6 g

SWEET PINEAPPLE MUFFINS



Sweet Pineapple Muffins image

These pineapple muffins make an excellent breakfast treat or dessert. Kids and adults alike will be scarfing them down.-Tina Hanson, Portage, Wisconsin

Provided by Taste of Home

Time 25m

Yield about 20 muffins.

Number Of Ingredients 7

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 cans (8 ounces each) crushed pineapple, undrained
2 eggs
1/2 cup canola oil

Steps:

  • In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks.

Nutrition Facts :

PINEAPPLE MUFFINS



Pineapple Muffins image

Hearty and satisfying! A healthy and delicious muffin that's sweetened with pineapple.

Provided by sal

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
2 teaspoons baking powder
1 cup bran cereal with raisins
1 cup nonfat milk
3 tablespoons applesauce
½ cup crushed pineapple, drained
1 egg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a bowl, combine flour and baking powder. Stir in cereal, milk, applesauce and egg. Fold in pineapple and nuts. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 15.7 g, Cholesterol 15.9 mg, Fat 3.9 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 104.9 mg, Sugar 4.7 g

MOM'S REFRIGERATOR BRAN MUFFINS



Mom's Refrigerator Bran Muffins image

This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!

Provided by CongoGirl

Categories     Breakfast

Time 28m

Yield 48 muffins, 24 serving(s)

Number Of Ingredients 9

1 (18 -20 ounce) box Raisin Bran cereal
3 cups sugar
5 cups flour (I use part whole wheat)
5 teaspoons baking soda
4 eggs
1 cup oil
1 quart buttermilk
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups raisins

Steps:

  • Mix the dry ingredients together in a large bowl.
  • Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
  • Mix in the additional raisins.
  • Pour into greased muffin tins (don't use liners.).
  • Bake at 400 for 18-20 minutes or until golden brown.
  • The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

PINEAPPLE COCONUT MUFFINS



Pineapple Coconut Muffins image

Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
2 cans (8 ounces each) crushed pineapple, drained
1/4 cup sweetened shredded coconut
1/2 cup sliced almonds

Steps:

  • In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use fresh or canned pineapple: Fresh pineapple adds a more intense flavor, while canned pineapple is a convenient option. If using canned pineapple, be sure to drain it well before using.
  • Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
  • Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly.
  • Bake the muffins at a high temperature: This will help the muffins to rise quickly and develop a golden brown crust.
  • Let the muffins cool completely before frosting: This will help the frosting to set properly.

Conclusion:

Pineapple muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. With a variety of recipes to choose from, there's sure to be a pineapple muffin recipe that everyone will enjoy. So next time you're looking for a sweet and satisfying treat, give pineapple muffins a try!

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