12 Delicious Pineapple Muffins Amazing

Baking up a storm just got sweeter with our roundup of 12 Delicious Pineapple Muffins! Perfect for home cooks looking to add a tropical twist to their baking repertoire, these recipes promise to bring a burst of sunshine to your kitchen. Whether you’re craving something moist, fluffy, or packed with flavor, we’ve got you covered. Dive in and discover your next favorite treat!

Pineapple Coconut Muffins

Evenings like these call for something sweet, something that carries the warmth of the sun and the whisper of the tropics. Pineapple coconut muffins, with their tender crumb and bursts of fruity flavor, are just the thing to bake when the world outside slows down.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 cup diced pineapple
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 3/4 cup milk, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Fold in 1 cup diced pineapple and 1/2 cup shredded coconut, distributing evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Soft and moist, these muffins are a delightful contrast of textures, with the juicy pineapple pieces and the slight chewiness of the coconut. Serve them warm with a dab of butter or alongside a cup of tea for a comforting treat.

Tropical Pineapple Muffins

Just imagine the warm, sweet aroma of pineapple filling your kitchen, a gentle reminder of sunnier days. These Tropical Pineapple Muffins are a tender embrace of flavors, perfect for those moments when you crave a little sweetness with a hint of adventure.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup diced pineapple

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup milk, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Fold in 1 cup diced pineapple, distributing evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Offering a moist crumb and bursts of juicy pineapple, these muffins are a delightful treat. Serve them warm with a dollop of whipped cream or enjoy them as they are, letting the tropical flavors shine.

Pineapple Upside-Down Muffins

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where a bowl of fresh pineapple chunks sits, waiting to be transformed into something sweet and comforting. Today, we’re turning the classic pineapple upside-down cake into delightful, individual muffins, perfect for sharing or savoring slowly with a cup of coffee.

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1 cup pineapple chunks, drained
• 6 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. In a small bowl, mix melted butter and brown sugar until well combined. Spoon 1 tablespoon of this mixture into the bottom of each muffin cup.
3. Arrange pineapple chunks and cherry halves over the butter-sugar mixture in each cup.
4. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
5. In another bowl, beat together milk, egg, and vanilla extract until smooth.
6. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to tough muffins.
7. Divide the batter evenly among the muffin cups, covering the pineapple and cherries.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before inverting onto a wire rack. Serve warm for the best flavor.

As you take your first bite, the caramelized pineapple and cherries offer a juicy burst of flavor, perfectly complemented by the tender, buttery muffin. These muffins are a delightful twist on the classic, ideal for a brunch spread or a sweet afternoon treat.

Honey Glazed Pineapple Muffins

Floating through the quiet morning, the thought of baking something sweet and tropical feels like a gentle escape. Honey glazed pineapple muffins, with their golden tops and tender crumb, promise a little slice of sunshine in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup diced pineapple
• 1/4 cup honey

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in 1 cup diced pineapple, distributing it evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins are still warm, brush the tops with 1/4 cup honey for a glossy, sweet glaze.

Kindly let these muffins cool slightly before serving; the honey glaze will set into a delicate sheen. The pineapple pieces offer juicy bursts of flavor against the soft, fluffy texture, making them perfect for a leisurely breakfast or a sweet afternoon treat with a cup of tea.

Pineapple Cream Cheese Muffins

Creamy and comforting, these pineapple cream cheese muffins bring a tropical twist to your morning routine, blending the tangy sweetness of pineapple with the rich, smooth texture of cream cheese in every bite.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup milk
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup crushed pineapple, drained
– 4 oz cream cheese, cubed

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins light.
5. Fold in the drained crushed pineapple evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about halfway.
7. Place a cube of cream cheese in the center of each muffin cup, pressing it slightly into the batter.
8. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the muffin part comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Unbelievably moist and fluffy, these muffins offer a delightful contrast between the sweet pineapple and the creamy, slightly tangy center. Serve them warm for a gooey cream cheese surprise or at room temperature for a firmer texture that’s perfect with your afternoon tea.

Spiced Pineapple Muffins

Just imagine the warmth of your kitchen filling with the sweet, tangy aroma of pineapple mingled with warm spices, a comforting embrace on a quiet morning. These spiced pineapple muffins are a tender, moist treat, perfect for savoring with a cup of tea as the day slowly unfolds.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup crushed pineapple, drained
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
3. In another bowl, mix 1 cup crushed pineapple (drained), 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup buttermilk, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Soft and fluffy, these muffins boast a delightful balance of sweet pineapple and warm spices, with a texture that’s perfectly moist. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Pineapple Banana Muffins

Fondly remembering the warm, comforting aroma of baked goods filling the kitchen, these Pineapple Banana Muffins bring a tropical twist to a classic favorite. The combination of ripe bananas and sweet pineapple creates a moist, flavorful treat that’s perfect for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup melted unsalted butter
• 1 large egg
• 2 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1/3 cup melted unsalted butter, 1 large egg, 2 ripe bananas (mashed), 1/2 cup crushed pineapple (drained), and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

After baking, these muffins boast a golden top with a soft, fluffy interior speckled with bits of pineapple. The natural sweetness of the bananas and pineapple means they’re delightful on their own, but a drizzle of honey or a sprinkle of toasted coconut can add an extra layer of flavor.

Pineapple Zucchini Muffins

Fondly remembering the warmth of summer mornings, these Pineapple Zucchini Muffins bring a sweet and savory harmony to your table, blending the tropical zest of pineapple with the subtle, earthy tones of zucchini.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1/2 cup crushed pineapple, drained

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
3. In another bowl, beat 1 egg lightly, then mix in 1/2 cup vegetable oil and 1 tsp vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Gently stir in 1 cup grated zucchini and 1/2 cup crushed pineapple, drained, until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Now, these muffins emerge with a moist crumb, punctuated by the juicy bursts of pineapple and the tender shreds of zucchini. Perfect for a leisurely breakfast or a sweet afternoon pick-me-up, they’re best enjoyed with a dollop of cream cheese or a drizzle of honey for an extra layer of indulgence.

Pineapple Carrot Muffins

Remembering the warmth of summer mornings, these Pineapple Carrot Muffins bring a sweet, tangy twist to your breakfast table, blending the earthy sweetness of carrots with the tropical zest of pineapple.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/4 cup milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Gently stir in 1 cup grated carrots, 1/2 cup crushed pineapple, and 1/4 cup milk until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Perfectly moist and fluffy, these muffins boast a delightful contrast between the sweet pineapple and the subtle spice of cinnamon and nutmeg. Serve them warm with a dollop of cream cheese frosting for an extra indulgent treat.

Pineapple Almond Muffins

Delving into the quiet morning, the kitchen becomes a sanctuary where the sweet aroma of pineapple almond muffins begins to unfold, a gentle reminder of the simple joys that baking brings into our lives.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup diced pineapple
• 1/2 cup sliced almonds

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup milk, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to tough muffins.
5. Gently fold in 1 cup diced pineapple and 1/2 cup sliced almonds.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Fresh from the oven, these muffins boast a moist crumb interspersed with juicy pineapple bits and a satisfying crunch from the almonds. Enjoy them warm with a dab of butter or alongside your morning coffee for a truly comforting start to the day.

Pineapple Oatmeal Muffins

Lingering in the quiet of the morning, the thought of baking something sweet yet wholesome feels like a gentle embrace. Pineapple oatmeal muffins, with their tender crumb and tropical whispers, offer a comforting start to any day.

Ingredients

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup crushed pineapple, drained
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup crushed pineapple, 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Crumbly yet moist, these muffins carry the sunny sweetness of pineapple balanced by the earthy tones of oats. Serve them warm with a dab of butter or alongside your morning coffee for a delightful treat.

Pineapple Chocolate Chip Muffins

On a quiet morning like this, the thought of baking something sweet and slightly tropical brings a gentle warmth to the heart. Pineapple chocolate chip muffins, with their moist crumb and bursts of flavor, seem like the perfect companion to a reflective moment.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Gently stir in 1 cup drained crushed pineapple and 1/2 cup chocolate chips for a sweet and tangy flavor contrast.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty pineapple and rich chocolate chips create a delightful contrast in these muffins, making them irresistibly moist and flavorful. Serve them warm with a dollop of whipped cream for an extra indulgent treat, or enjoy them as they are for a simple, satisfying bite.

Conclusion

Vibrant and varied, our roundup of 12 Delicious Pineapple Muffins offers something for every taste and occasion. From classic to creative, these recipes promise to delight your palate and brighten your baking routine. We’d love to hear which muffin stole your heart—drop a comment below! And if you found inspiration here, why not spread the joy? Share this article on Pinterest and let others in on the pineapple perfection!