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!
Servings: 12
Calories: 200kcal
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
- ⅓ cup unsalted butter at room temperature
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ⅓ cup sour cream or yogurt
- 1½ 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.
Video
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
Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 165mg | Potassium: 65mg | Fiber: 1g | Sugar: 11g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg