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Easy Crushed Pineapple Muffins

A stack of four golden brown Crushed Pineapple Muffins with sugary tops resting on a white plate.
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A simple recipe for moist muffins featuring crushed pineapple for a tropical flavor.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix.
  5. Gently fold in the entire can of crushed pineapple (including the juice) and the chopped nuts, if using.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For bakery-style tops, sprinkle a small amount of turbinado sugar over the batter before baking.
  • If you prefer a stronger tropical flavor, add 1/4 cup of shredded coconut to the batter along with the pineapple.
  • You can substitute buttermilk for regular milk for a slightly tangier muffin.

Nutrition

Find it online: https://spoonswirl.com/crushed-pineapple-muffins-recipe/