Moist Easter Pineapple Muffins

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Growing up, my mom always made these special muffins around Easter time. While other families had their traditional hot cross buns, we had these sweet pineapple muffins that made the whole house smell amazing. I remember standing on my tiptoes at the counter, watching her fold the crushed pineapple into the batter.

These muffins are one of those recipes that’s practically impossible to mess up. You don’t need any fancy equipment or special baking skills – just a bowl, a spoon, and about 30 minutes. They’re perfect for Easter morning, but honestly, I find myself making them year-round whenever I need something quick and comforting.

What Kind of Pineapple Should I Use?

For these muffins, canned crushed pineapple is actually your best bet – and there’s a good reason for that. The crushed variety distributes more evenly throughout your batter than chunks would, and it comes with just the right amount of juice that adds moisture to your muffins. While you could use fresh pineapple that you’ve crushed yourself, the canned version saves time and provides consistent results. Just make sure to get pineapple packed in juice rather than syrup, as the syrup can make your muffins too sweet. Remember to drain the pineapple but save that juice – it’s liquid gold for adding extra pineapple flavor to your batter.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these tropical muffins:

• Plain flour: You can use whole wheat flour for a nuttier taste (though muffins will be denser), or gluten-free all-purpose flour blend with 1/2 teaspoon xanthan gum for a gluten-free version.
• Crushed pineapple: If you’re out of canned pineapple, use fresh pineapple that’s been finely chopped in a food processor. For the juice, you can use pineapple juice from a bottle or even orange juice in a pinch.
• Milk: Any milk works here – try almond milk, soy milk, or oat milk for dairy-free options. Even buttermilk works, but reduce the baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.
• Butter: For the melted butter in the batter, you can use vegetable oil, coconut oil, or applesauce. For the streusel topping, cold coconut oil can work, but butter gives the best results.
• Brown sugar: No brown sugar? Mix white sugar with 1 teaspoon of molasses. Or just use white sugar – the taste will be a bit different but still good!

Watch Out for These Mistakes While Baking

The biggest mistake when making pineapple muffins is not draining the crushed pineapple properly – excess liquid can throw off the wet-to-dry ratio and leave you with dense, heavy muffins instead of light, fluffy ones.

Another common error is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated, as those few extra stirs can lead to tough, chewy muffins instead of tender ones.

For the streusel topping, make sure your butter is truly cold and cut into small pieces – warm or room-temperature butter will create a paste instead of the desired crumbly texture.

When checking for doneness, don’t rely on the topping’s color alone – insert a toothpick into the center of a muffin, and it should come out clean with just a few moist crumbs, while letting the muffins cool in the pan for 5 minutes helps them release easily without breaking apart.

What to Serve With Pineapple Muffins?

These sweet and tropical pineapple muffins make a perfect addition to your breakfast or brunch spread! I love serving them with a hot cup of coffee or tea, especially something like a coconut-flavored coffee that plays up the tropical vibe. For a complete breakfast, pair these muffins with some scrambled eggs and crispy bacon – the savory elements balance out the sweetness of the muffins really well. If you’re hosting a brunch, try setting up a butter and jam station with options like whipped butter, cream cheese, and tropical fruit preserves so everyone can customize their muffin just the way they like it.

Storage Instructions

Counter Storage: These pineapple muffins stay fresh at room temperature for up to 2 days when kept in an airtight container. I like to line the container with paper towels to absorb any extra moisture from the pineapple, which helps keep the muffins from getting too soft.

Refrigerate: Pop these muffins in the fridge in a sealed container, and they’ll stay good for up to a week. The paper towel trick works great here too! Just remember that refrigerated muffins might feel a bit firm, but they’ll soften up nicely once they reach room temperature.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months. When you’re ready to enjoy one, just thaw it overnight in the fridge or for about an hour on the counter.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 190-210 g

Ingredients

• 2 cups plain flour
• 1/2 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• One 8-ounce can crushed pineapple (reserve the juice)
• 3/4 cup milk
• 1 large egg
• 1/4 cup melted butter (half stick)
• 1/2 cup plain flour
• 1/3 cup brown sugar, firmly packed
• 1/4 cup cold butter (half stick)
• 1/4 teaspoon cinnamon powder

Step 1: Prepare the Oven and Muffin Tins

Preheat your oven to 375 degrees F (190 degrees C).

Prepare 12 muffin tins by spraying them with nonstick spray or lining them with paper liners.

This will ensure your muffins come out easily after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined.

This creates a uniform mixture, ensuring even distribution of baking ingredients.

Step 3: Prepare and Add Wet Ingredients

Drain the canned pineapple, saving ¼ cup of the juice and reserving about 2 tablespoons of the crushed pineapple to use for muffin tops later.

To the dry ingredients, add the bulk of the crushed pineapple, the reserved ¼ cup juice, milk, egg, and melted butter.

Stir the mixture just until all the ingredients are combined; be careful not to overmix as this can affect muffin texture.

Step 4: Fill Muffin Tins

Using an ice cream scoop or a spoon, divide the batter evenly among the 12 prepared muffin cups.

If you’ve reserved some pineapple, sprinkle a bit onto the tops of each muffin for added flavor and texture.

Step 5: Prepare and Add Crumb Topping

In a small bowl, prepare the crumb topping by cutting the butter into the topping’s dry ingredients.

This should result in a crumbly mixture.

Generously sprinkle this crumbly topping onto each muffin, which will give them a delightful crunch after baking.

Step 6: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 25 to 30 minutes.

To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.

Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious, pineapple-topped treats!