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Easter Pineapple Muffins with a golden crust and pineapple chunks.

Easter Pineapple Muffins

Delightful muffins bursting with sweetness, perfect for brunch, snacking, or dessert. Easy to make in one bowl with a tropical twist!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup crushed pineapple, drained Ensure it's well drained to avoid soggy muffins
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with flax eggs for a vegan option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Optional Add-ins
  • 1/2 cup chopped nuts Optional for texture
  • 1/2 cup shredded coconut Optional for flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the crushed pineapple, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. If desired, fold in the chopped nuts and shredded coconut.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins store well at room temperature for 3-4 days. They can also be refrigerated for up to a week or frozen for up to 3 months. Reheat before serving.