Moist, Tropical, and Wonderfully Easy

If there’s one muffin recipe that deserves a permanent spot in your baking rotation, it’s these Crushed Pineapple Muffins. Bursting with bright, fruity flavor and made in just one bowl, these muffins are moist, light, and absolutely irresistible.

Whether you’re hosting a brunch, packing school lunches, or simply craving a tropical twist with your morning coffee, these pineapple muffins deliver the perfect balance of tangy and sweet. No need for butter or jam—they’re plenty flavorful on their own!

🍍 Why You’ll Love These Pineapple Muffins

✅ One-bowl batter – Mix wet and dry separately, then combine—so simple!
✅ Super moist texture – Thanks to the crushed pineapple and oil
✅ No fancy equipment needed – No mixers, no special tools
✅ Bright tropical flavor – Perfect for spring, summer, or anytime you need sunshine on your plate
✅ Freezer-friendly – Make a double batch and save some for later

🌴 The Star Ingredient: Crushed Pineapple

The key to these muffins is crushed pineapple in juice, not syrup. The juice keeps the muffins tender and infuses them with flavor. Since the pineapple is undrained, its natural moisture eliminates the need for milk or additional liquids.

Bonus: Pineapple is a natural tenderizer, which helps give the crumb a soft, melt-in-your-mouth texture.

📝 Ingredients You’ll Need

Dry Ingredients:

2 cups all-purpose flour – Gives the muffins structure
1 cup granulated sugar – For sweetness
1 teaspoon baking powder – Helps the muffins rise
1/2 teaspoon baking soda – Reacts with the acidity of the pineapple
1/2 teaspoon salt – Balances the sweetness

Wet Ingredients:

1 can (20 oz) crushed pineapple, undrained – Provides moisture and tropical flavor
1/2 cup vegetable oil – Adds richness and softness
1 large egg – For binding
1 teaspoon vanilla extract – Adds aroma and warmth

Tip: You can substitute canola oil or even melted coconut oil for a more tropical flair.

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray or butter.

Lining the pan makes for easy cleanup, but greased cups give slightly crispier muffin edges.

2️⃣ Mix the Dry Ingredients

In a large bowl, whisk together:

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Set aside while you prepare the wet ingredients.

3️⃣ Mix the Wet Ingredients

In a separate bowl, combine:

1 can (20 oz) crushed pineapple, with juice
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract

Stir until fully combined.

4️⃣ Combine Wet and Dry

Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. The batter will be slightly lumpy, which is perfectly fine.

Be careful not to overmix—this can make the muffins tough.

5️⃣ Portion the Batter

Use a spoon or cookie scoop to divide the batter evenly among the 12 muffin cups. Fill each cup about 2/3 full.

Optional Add-Ins: Toss in 1/2 cup shredded coconut, chopped pecans, or white chocolate chips for extra flair!

6️⃣ Bake to Perfection

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Muffin tops should be lightly golden and spring back when touched.

7️⃣ Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve warm or at room temperature—with coffee, tea, or a tropical smoothie.

🍽 Serving Suggestions

These muffins are lovely on their own, but here are some ideas to elevate them:

Sprinkle powdered sugar over the tops
Serve with whipped cream and pineapple slices for brunch
Drizzle with lemon glaze for extra zing
Pair with coconut milk latte or a tall glass of iced tea

❄️ Storage & Freezing Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep chilled for up to 1 week.
Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.