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Easter pineapple muffins topped with coconut flakes on a decorative plate.

Easter Pineapple Muffins

Delightful muffins packed with juicy pineapple goodness, perfect for springtime celebrations.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup crushed pineapple, drained
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil for added flavor.
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted with a gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Optional Ingredients
  • 1/2 cup chopped nuts Toasted for extra crunch, if desired.
  • 1/2 cup shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the crushed pineapple, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chopped nuts and shredded coconut.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  2. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For serving, dust with powdered sugar and pair with whipped cream or coconut yogurt. Store leftovers in the fridge for about 3 days or freeze for up to 3 months.