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Pineapple Muffins

This easy Pineapple Muffins recipe is deliciously fluffy and soft. Made of fresh pineapple, sour cream, butter, sugar, and all-purpose flour. Perfect for breakfast or snacks!

Pineapple Muffins Ingredients and Substitutes

Pineapple– Fresh pineapple or substitute with crushed can pineapple, drained.

Flour mixture or dry ingredients– All-purpose flour, Baking powder, and salt.

Butter– can be substituted with oil for extra moist muffins or use both.

Sugar– use both granulated white and brown sugar for golden color.

Eggs– 2 large eggs

Sour cream- substitute with yogurt, buttermilk, or coconut milk.

Pure vanilla extract– enhance the pineapple flavor.

How to make Pineapple Muffins with Fresh Pineapple

Peel and finely chop the fresh pineapple in a food processor or roughly chop it into small pieces using a knife.

For the pineapple in the can, drained the syrup and chop it up. If using a crushed pineapple in the can, you may add some of the juice and measure with the crushed pineapple.

Line the 12- cup muffin pan with a muffin liner. Preheat the oven to 375°F.

For the dry ingredients. Measure, sift and mix well the flour, baking powder, and salt.

For the wet ingredients. Cream the softened butter or margarine and sugar. Add the eggs one at a time, then sour cream and pure vanilla extract. Mix until well blended.

Use a spatula and mix in the dry ingredients with the wet ingredients mixture. Mix just until incorporated. Then add and fold gently the finely chopped pineapple. Do not overmix. Over-mixing may result in a denser muffin.

Use an ice cream scoop. Divide and portion the batter into the 12- cup muffin pan.

Bake in preheated oven at 375°F for 18 to 22 minutes or until an inserted toothpick comes out clean.

Let it cool in the pan for 5 minutes then serve warm with butter. Then cool completely on a cooling rack.

Storing the Pineapple Muffins

Leftovers may store at room temperature in a closed container for up to 3 days.

Refrigerate for up to 5 days and freeze for up to 3 months in a sealed container.

More Muffins Recipes

Strawberry Muffins

Cranberry Orange Muffins

Blueberry Lemon Cream Cheese Streusel Muffins

Pineapple Muffins

This easy Pineapple Muffins recipe is deliciously fluffy and soft. Made of fresh pineapple, sour cream, butter, sugar, and all-purpose flour. Perfect for breakfast or snacks!
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4.80 from 5 votes
Course: Breakfast, Snack
Cuisine: American, Hawaiian
Keyword: fresh pineapple muffins, pineapple muffins
Author: Maricel
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12

Watch How to Make It

Ingredients

  • ¾ cup fresh pineapple finely chopped or can crushed pineapple

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • cup unsalted butter at room temperature
  • cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • cup sour cream or yogurt
  • tsp pure vanilla extract

Instructions

  • Peel and finely chop the fresh pineapple in a food processor or roughly chop it in small pieces using a knife.
  • Line the 12- cup muffin pan with muffin liner. Preheat the oven to 375°F.
  • For the dry ingredients. Measure, sift and mix well.
  • For the wet ingredients. Cream the softened butter or margarine and sugar. Add the eggs one at a time, then sour cream and pure vanilla extract. Mix until well blended.
  • Use a spatula and mix in the dry ingredients to wet ingredients mixture. Mix just until incorporated. Then add and fold gently the finely chopped pineapple. Do not overmix.
  • Divide and portion the batter into the 12- cup muffin pan.
  • Bake in preheated oven at 375°F for 18 to 22 minutes or until inserted toothpick comes out clean.
  • Let it cool in the pan for 5 minutes and cool completely on a cooling rack.

Notes

Do not over-mix the batter. Small lumps in the batter are ok. Over mixing may result in a denser muffin.
Storing the pineapple muffins:
Store in a container at room temperature for up to 3 days. Refrigerate for up to 5 days in a sealed container. And freeze in a sealed container for up to 3 months.
Nutrition Facts
Pineapple Muffins
Amount Per Serving
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 165mg7%
Potassium 65mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 11g12%
Protein 4g8%
Vitamin A 243IU5%
Vitamin C 5mg6%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

4 Comments

  1. 5 stars
    These look phenomenal! Can’t wait to bake them!

  2. Joann France

    4 stars
    I have these in the oven right now…can’t wait to try them…J
    Just a note:. Nowhere in the recipe do I see where you add the pineapple 😔 I added last ti wet ingredients..

    • Hi Joann, thank you for letting me know😊sorry about that. I added it last. However, you can also add that to the wet ingredients.

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