Pineapple Muffins
Pineapple Muffins are light and fluffy muffins with sweet bursts of pineapple throughout. Perfect for breakfast or brunch!
Servings: 12 Muffins
Calories: 277kcal
Ingredients
- ½ Cup and 2 Tbsp. Butter, Softened (130g)
- 1 Cup Sugar (200g)
- 2 Large Eggs
- 1 teaspoon 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
- ¼ teaspoon Salt
Instructions
- 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 ¾ 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.
Video
Nutrition
Serving: 1Muffin | Calories: 277kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 247mg | Potassium: 47mg | Fiber: 1g | Sugar: 21g | Vitamin A: 45IU | Calcium: 84mg | Iron: 2mg