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Table of Contents
Studded with juicy bits of pineapple and tangy lemon zest, these pineapple muffins are moist enough to be served as is or warmed with a little butter. They make a great mid-morning or after-school snack or a sweet finish to a boxed lunch.
Notes From the MGC Kitchen
While not as common as blueberries or bananas, pineapple adds a unique twist that can brighten up a batch of muffins with its tangy flavor. By using the natural flavor and sweetness of fruit instead of added sugar, these muffins fit our overall, not-too-sweet baking style. Plus, the fruit’s juiciness keeps the muffins moist and tender.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- FRESH PINEAPPLE: Once chopped, the pineapple must be thoroughly drained so the muffin batter has the right consistency. We recommend using pineapple chunks instead of crushed pineapple because they drain more completely and have a better texture when baked.
- LEMON EXTRACT: In addition to vanilla, we always keep lemon, orange, and almond extracts on hand and occasionally use them in place of or combined with vanilla. We like the added citrus punch it gives to these muffins, but you can use all vanilla extract or a combination.
- LEMON ZEST: In our opinion, nothing beats the citrusy tang fresh lemon zest adds to food, but if you want to whip up a batch of these muffins and you don’t have a fresh lemon in the house, you can skip it.
How to Make Pineapple Muffins
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Preheat the oven and lightly grease the cups of a mini muffin tin.
PREPARE THE PINEAPPLE: Dice the pineapple, transfer it to a fine-mesh strainer, and set it over a bowl. Use a spoon to press out the juices and let the pineapple continue draining while you prepare the muffin batter.
MAKE THE MUFFIN BATTER: Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl and set aside. In a larger mixing bowl, whisk the egg, milk, and sugar together until frothy, then stir in the melted butter, lemon extract, and lemon zest. Add the dry ingredients and mix until thoroughly blended, then stir in the pineapple. The batter will be thick.
BAKE THE MUFFINS: Divide the batter between the prepared muffin cups (a tablespoon-sized cookie scoop works great) and bake until a toothpick inserted into the center of a muffin at the center of the pan comes out clean.
COOL AND STORE: Cool the muffins in the pan for 5 minutes, then transfer to a rack to cool completely. See recipe notes for storage tips.
Recipe Notes
ABOUT THE PINEAPPLE: Once chopped, the pineapple must be thoroughly drained so the muffin batter has the right consistency. We recommend using pineapple chunks instead of crushed pineapple because you can drain it well without mashing it.
REGULAR-SIZED MUFFINS: This recipe will make between 9 and 12 standard-sized muffins (based on filling the cups about 2/3 full with batter). Baking time should be increased to 18 to 22 minutes. Note: You might want to bake one or two muffins to test the baking time before baking the whole batch. If you do this, make sure to let the muffin tin cool completely before refilling.
Tips for Storing Muffins
Our mini pineapple muffins can be stored unrefrigerated for two days. Before storing, it’s important that the muffins have cooled completely. This prevents moisture build-up in the storage container. Choose an airtight container large enough for the muffins to have a little space between them and store them in a cool, dry place.
To freeze muffins, transfer them to a zip-top freezer bag and seal them tightly for up to two months. Thaw them at room temperature.
REHEATING: To reheat pineapple muffins, wrap them in aluminum foil and place them in a preheated 350°F oven for 6 to 8 minutes.
More Muffin Recipes To Try
If you enjoy baking muffins and want more recipes to add to your repertoire, try our Pumpkin Spice or Apple Oatmeal muffins. Both make a nice weekend breakfast treat and go great with a cup of freshly brewed coffee.
Pineapple Muffins
Ingredients
- 1 cup pineapple chunks, well drained (see notes)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon lemon (or vanilla) extract
- 1-1/2 teaspoons fresh lemon zest
Instructions
- Preheat the oven to 375°F and lightly grease the cups of a mini muffin tin.
- Dice the pineapple into 1/4-inch pieces, transfer it to a fine-mesh strainer, and set it over a bowl. Use a spoon to press out the juices and let the pineapple continue draining while you prepare the muffin batter.
- Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl and set aside.
- In a larger mixing bowl, whisk the egg, milk, and sugar together until frothy, then stir in the melted butter, lemon extract, and lemon zest.
- Add the dry ingredients and mix until thoroughly blended, then stir in the pineapple. The batter will be thick.
- Divide the batter between the prepared muffin cups (a tablespoon-sized cookie scoop works great) and bake for 11 to 13 minutes or until a toothpick inserted into the center of a muffin at the center of the pan comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a rack to cool completely. See recipe notes for storage tips.
Notes
How to Store
Our mini pineapple muffins can be stored unrefrigerated for two days. Before storing, it’s important that the muffins have cooled completely. This prevents moisture build-up in the storage container. Choose an airtight container large enough for the muffins to have a little space between them and store them in a cool, dry place. To freeze muffins, transfer them to a zip-top freezer bag and seal them tightly for up to two months. Thaw them at room temperature. REHEATING: To reheat pineapple muffins, wrap them in aluminum foil and place them in a preheated 350°F oven for 6 to 8 minutes.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I made a few tweaks: I replaced the butter by canola oil, the milk by Greek yogurt and used canned crushed pineapple.
Amazing. Extremely underrated!!
Very dry – Think it needs another egg
Hi Pat,
Sorry to hear the muffins turned out dry. I would add an extra 1/4 cup of milk as opposed to an egg for extra moisture. We cut back a little on the milk from a basic muffin recipe because fresh pineapple generally gives off a lot of liquid.
How do I adjust my baking time if I’m making regular sized muffins?
Hi Chloe,
Increase the baking time to 14 to 16 minutes.
These look delish! Been looking for a pineapple based treat for a while 🙂
Any idea on the nutritional information per muffin?
Thanks, and great job!
Thanks Sarah! I’ve added nutrition info to the recipe.
How would I eliminate the egg and the oil or fall in line with my restrictions . Thanks sounds very good.
Hi Dian,
I am sorry, but I don’t know how to adjust the recipe to eliminate those two ingredients.