Pineapple Muffin Recipe
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This simple pineapple muffin recipe requires just a few ingredients. These muffins are light and have delicious little chunks of pineapple in them. This delicious treat is perfect for a spring breakfast or brunch idea, and they always delight.
You can use fresh pineapple or canned pineapple for this easy muffin recipe. I have tried it both ways with good results. With their irresistible pineapple flavor and fluffy texture, this pineapple muffin recipe is sure to become a family favorite in no time.
So why wait? Whip up a batch of these delicious pineapple muffins today and indulge in a taste of the tropics!
Why you’ll love this recipe
- Easy Preparation: With simple ingredients and straightforward instructions, these muffins are a breeze to make, perfect for both beginners and professional bakers.
- Tropical Flavor Burst: The addition of crushed pineapple infuses these muffins with a sweet and tangy pineapple flavor, transporting your taste buds to a tropical island with every bite.
- Simple Snack: Whether you’re craving a quick breakfast option or a satisfying snack, these pineapple muffins are sure to hit the spot.
- Customizable: Feel free to add your favorite mix-ins, such as fresh berries or coconut flakes, to enhance the flavor and texture of these muffins.
- Delicious Breakfast: These are subtly sweet and have a mild pineapple flavor. They make a great snack or breakfast muffin that the entire family will love.
- Minimal Ingredients: These are made with just a handful of ingredients. I made these over Presidents Day weekend, as it was so nice to have that extra day off of work.
Ingredients for juicy pineapple muffins
- Baking mix (like Bisquick or Jiffy)
- Sugar
- Egg
- Milk
- Crushed pineapple
Equipment and kitchen tools
- Muffin tin
- Large mixing bowl
- Prepared muffin cups
- Muffin liners (optional)
How to make sweet pineapple muffins
Pre-heat over to 400 degrees f.
Prepare muffin tins with paper liners or butter.
Mix all ingredients together in a large bowl until the pineapple muffin batter is well blended.
Spoon batter into prepared cupcake liners
Bake in the oven for 18–20 minutes until a toothpick comes out clean.
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Let it cool on a wire rack.
Serve with melted butter or honey butter.
Full instructions in recipe card.
Tips for the Best Results
- For extra pineapple flavor, reserve a tablespoon of pineapple juice from the can and add it to the batter.
- If using fresh pineapple instead of canned, make sure to drain any excess juice to prevent the batter from becoming too wet.
- Avoid overmixing the batter to ensure tender and fluffy muffins.
- You can use a standard muffin or mini muffin pans for this recipe.
- Store any leftover muffins in an airtight container to keep them fresh for longer.
- Use room temperature ingredients for easy mixing.
Substitutions and Variations
- Swap out the milk for coconut milk to enhance the tropical flavors even further.
- For a healthier version, substitute part of the sugar with brown sugar or a natural sweetener like honey.
- Experiment with different mix-ins, such as chopped nuts or dried fruits, to customize the muffins to your liking.
- Add some shredded carrots to make carrot pineapple muffins.
FAQs about this Recipe
Yes, this is a great recipe to use fresh pineapple, but make sure to drain any excess juice to maintain the right consistency of the batter.
Absolutely! Just adjust the baking time accordingly and keep an eye on them to prevent over-browning.
For more shortcut recipes, try my Bisquick Blueberry Muffins and my Banana Muffins from Cake Mix.
More Quick Bread and Easy Muffin Recipes
These are some of my favorite muffin recipes.
Pineapple Muffin Recipe
Equipment
- 1 muffin pan
- 1 large mixing bowl
- 12 prepared muffin cups
Ingredients
- 2 cups Baking mix (like Bisquick or Jiffy)
- 2/3 cup sugar
- 1 egg
- 3/4 cup milk
- 1 8 oz can crushed pineapple
Instructions
- Pre-heat over to 400 degrees f.
- Prepare muffin tins with liner or butter.
- Mix all ingredients together in a medium bowl or large mixing until pineapple muffin batter is well-blended.
- Spoon batter into prepared cupcake liners
- Bake in oven 18-20 minutes until a toothpick comes out clean.
- Let cool on a wire rack.
Notes
Nutrition
Raquel, these sound sweet and yummy. One question. Do you,drain the pineapple? Just asking. :-).
Thanks,
Linda
No, I did not drain it. I put the entire can into the batter. Thanks for asking Linda!
Perfect for a brunch or breakfast party!
Isn’t it so nice to think about spring? I suppose it’s different where you are, but we have had subzero temperatures at night all week. It’s enough to make me go so batty!
It does feel like spring here. We are in a drought and really need the rain, but I do love the sunny days. Hope your snow weather ends soon. Those videos on Instagram were amazing!
I love these! Quick and easy. And add a little coconut and you have Pina Colada Muffins 🙂
I was thinking for that Sicorra! Going to have to try it…and get caught in the rain…
Yum! These would be great on Easter with the Ham! I love how easy they are to make!
Yes Chandra! Perfect for Easter!
These look yummy. I love that there are so few ingredients. Count me in.
That’s what I love Nicole – they can be made really quickly. Congrats on your rebranding!
YUMZ. My husband loves pineapple upside down cake, and this looks like a healthier version of his favorite treat. I might even glaze the top with some leftover pineapple juice! Can’t wait to try- thanks, Raquel!
Thanks Miranda – love the idea of a glaze!
YUM! I wanna make ’em!
They are super simple AJ!
Looks like a very quick and simple recipe – I’ve never tried baking muffins with bisquik/jiffy – not sure we have this in Canada I will have too look 🙂
It is really simple Rhondda, you might find some on Amazon.
These look incredible!
Thank you Audrey!
I love Pineapple anything! I am going to have to try these!!
Thanks so much Kasey! I think you will love them!
Great recipe the kids loved them, thanks for sharing !!
Is this One 8 oz can of crushed pineapple or 18 ounce of crushed pineapple. Please answer quickly. I’m about to make them. Thanks . MM
Can you make it into a bread instead of muffins? What would change?
Thanks
Yes, I think you could but would need to bake it longer. Great idea Deb!
I like how quickly these came together. I used buttermilk blend powder and milk. Love the pineapple.crunch in these as I also used fresh pineapple. Not bad. Not too sweet as I also used Splenda for baking blend. Will definately seek out other uses for Bisquick baking mix.