Crushed Pineapple Muffins! (2024)

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These pineapple muffins are a sweet soft muffin recipe that is so easy to make. My entire family love them.

Why This Recipe Works

An easy recipe made with a can of crushed pineapple
Loaded with delicious sweet fruit
Soft texture
Dairy-free

Ingredients you will need

To make my pineapple muffins you will need:

425 gram can of crushed pineapple
Plain flour
Sugar
Baking soda
Eggs
Oil
Ground ginger

Ingredient Notes and Substitutes

Oil: I use a mild olive oil, any mild oil will work as would melted butter
Ground ginger: This can be left out, but I do find it enhances the flavour of the pineapple in the muffins.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used plain flour, mellow olive oil, and crushed pineapple from their range in this recipe.

Step by step instructions

Below are illustrated step-by-step instructions to make my Pineapple Muffin Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat your oven to 180 degrees Celsius (360 Fahrenheit)

Step one: Sift all the dry ingredients (flour ginger, baking soda and sugar) into a large bowl.

Step two: In a second mixing bowl whisk together the eggs and oil.

Step three: Add the whisked egg mixture and the entire can of crushed pineapple to the dry ingredients.

Top Tips

Here is how you can make these pineapple muffins perfectly every time!

These pineapple muffins are very easy to make so I don't have a lot of tips

Look for crushed pineapple canned in juice rather than syrup. You can make this recipe with pineapple canned in syrup but the muffins become heavier/stodgier and are quite sticky. (you may like them this way though).
I find baking soda is the best rising agent for this recipe due to the acidity of the pineapple, however, be sure to sift it well as lumps of baking soda in baking are no fun for anyone.
If you want to make these pineapple muffins more decadent try topping them with a cream cheese frosting.

FAQs

How to store pineapple muffins?

These muffins will store in an air-tight container in the pantry for 3-4 days.

Can I freeze pineapple muffins?

Yes, pineapple muffins freeze and defrost well.

Other simple fruit muffin recipes for you

If you liked these pineapple muffins then these other muffin recipes might be perfect for your family too.

Pear muffins
Blueberry Muffins
Berry Muffins
Feijoa Muffins
Banana Bran Muffins

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Pineapple Muffins

These easy pineapple muffins are deliciously soft and fruity, made with a can of crushed pineapple they couldn't get more simple!

Print Pin Rate

Course: Baking

Cuisine: New Zealand

Keyword: Pineapple Muffins, Pineapple Muffin Recipe, Pineapple and ginger muffins

Servings: 12 muffins

Calories: 226kcal

RATE THIS RECIPE

4.52 from 49 votes

Ingredients

240 grams plain flour 2 cups
1 teaspoon ground ginger
1 teaspoon baking soda
100g sugar ½ cup
120 mililitres oil ½ cup
2 eggs
425 gram crushed pineapple (can)

Instructions

Preheat yout oven to 180 degrees celsius (360 Fahrenheit)
Sift all the dry ingredients (flour ginger, baking soda and sugar) into a large bowl.
In a second mixing bowl whisk together the eggs and oil.
Add the whisked egg mixture and the entire can of crushed pineapple to the dry ingredients.
Fold everything together until the mix is just combined. (It's ok for it to look a little lumpy).
Bake at 180 degrees Celsius for 15-20 minutes. The muffins are cooked when they spring back when gently pushed in the centre.

Nutrition

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