Imagine biting into a warm, golden muffin that bursts with tropical sweetness and fills your kitchen with an irresistible aroma. These Old Fashioned Pineapple Muffins aren't just another breakfast treat – they're a nostalgic journey back to classic American baking that will make your taste buds dance and your family beg for seconds. Perfectly moist, subtly spiced with cinnamon, and packed with juicy pineapple chunks, these muffins are about to become your new morning obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup crushed pineapple, drained
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Drain the crushed pineapple thoroughly using a fine-mesh strainer, gently pressing out excess liquid to prevent soggy muffins.
- In a large mixing bowl, whisk together sugar, vegetable oil, and egg until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking powder, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Be careful not to overmix, as this can result in tough muffins.
- Fold in the drained crushed pineapple, distributing it evenly throughout the batter.
- Using a standard ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving for extra sweetness.
Tips
- • Drain the pineapple thoroughly to prevent soggy muffins – use a fine-mesh strainer and gently press out excess liquid. • Don't overmix the batter! Stir just until ingredients are combined to keep muffins tender and light. • For extra moisture, you can substitute some of the vegetable oil with the pineapple juice. • Use room temperature egg and ingredients for better incorporation and consistent texture. • Check muffins a minute or two before the recommended baking time – ovens can vary. • For a gourmet touch, sprinkle some raw sugar on top before baking for a crispy, caramelized finish. • These muffins freeze beautifully – store in an airtight container for up to 3 months for a quick breakfast or snack.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 20mg
