Pineapple Muffins are light and fluffy muffins with sweet bursts of pineapple throughout. Perfect for breakfast or brunch!
I am in love with these muffins!
They are light and fluffy, sweet and perfect for summer. Or if its winter, they’re perfect to remind you of the warmer months!
Not only are they delicious but they are incredibly easy to make!
They use minimal ingredients and tinned crushed pineapple so you don’t have to worry if pineapple isn’t in season.
Perfect muffin tricks
I have a couple of tricks to ensure you achieve perfect muffins!
- Don’t over mix the batter. Once you have beaten the wet ingredients and you add the dry ingredients, mix them until just combined and no more. Over mixing muffin batter can create tough muffins.
- Bake the muffins at a high heat for the first five minutes. This ensures the muffins rise quickly in the beginning and then once we turn the heat down, the muffins cook all the way through.
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- 1/2 Cup and 2 Tbsp. Butter, Softened (130g)
- 1 Cup Sugar (200g)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 450 g Tin of Crushed Pineapple
- 1 Cup Pineapple Juice from the crushed pineapple (250ml)
- 3 Cups All Purpose Flour (375g)
- 1 Tbsp. Baking Powder
- 1/4 tsp Salt
- Preheat the oven to 210°C (410°F) and line a 12-hole muffin pan with muffin liners and set aside.
- Strain the juice from the crushed pineapple into a cup. Depending on each tin of pineapple will depend on how much juice you will get from the tin. If there is less than 1 cup of juice top up the cup with water.
- In a large bowl, cream the butter and sugar until light.
- Add in the eggs and vanilla extract and beat until light and fluffy.
- Add in the crushed pineapple and pineapple juice and beat that through.
- Sift in the flour, baking powder and salt and fold that through the wet ingredients until just combined. Don't over work the mixture.
- Spoon the muffin mixture into each muffin well. They should be 3/4 full. Place in the oven to bake.
- Bake for 5 minutes before turning down the heat to 180°C (350°F) to bake for a further 15-20 minutes. A skewer inserted in the middle should come out clean, they should be lightly golden on top and springy when touched.
- After five minutes, remove the muffins from the tray and place on a rack to cool. Serve warm with butter or enjoy cold.