Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 20 oz. canned crushed pineapple, drained
- ½ cup (120 ml) neutral oil (such as vegetable or canola oil)
- ¾ cup (150 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla bean paste
- 2 tablespoons (30 ml) pineapple juice (reserved from the crushed pineapple)
Optional Glaze
- 1 cup (120 g) powdered sugar
- 1 – 2 tablespoons (15 – 30 ml) pineapple juice (reserved from the crushed pineapple)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) for at least 30 minutes to ensure even baking. Line two 12-cup muffin pans with cupcake liners to prepare for the batter.
- Strain the pineapple: Place a mesh strainer over a bowl and pour the entire can of crushed pineapple into it. Stir gently every 5 minutes for about 10-15 minutes to release the juices. Reserve 2 tablespoons (30 ml) of pineapple juice for the muffin batter and optionally 2 more tablespoons if you plan to make the glaze.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside for later.
- Prepare wet ingredients: In another large mixing bowl, whisk together the neutral oil and light brown sugar until they are well incorporated. Add eggs one at a time, then whisk in the vanilla bean paste and the reserved pineapple juice until the mixture is smooth and uniform.
- Combine batter: Gradually stir the dry ingredients into the wet ingredient mixture until just combined; it’s okay if a few flour streaks remain. Carefully fold in the drained crushed pineapple to distribute it evenly without overmixing.
- Fill muffin pans: Using a 3-tablespoon cookie scoop, fill muffin liners in an alternating pattern—one filled, one empty—to create bakery-style muffins with defined shapes and edges.
- Bake muffins: Bake in the preheated oven at 375°F (190°C) for 18-22 minutes. The muffins are done when a toothpick inserted in the center comes out with a few moist crumbs or when the top springs back gently when pressed.
- Cool muffins: Allow the muffins to cool in the pan for 5-10 minutes. Then carefully transfer them to a wire rack to cool completely to room temperature.
- Prepare glaze (optional): If desired, whisk together 1 cup (120 g) powdered sugar with 1-2 tablespoons (15-30 ml) of reserved pineapple juice until reaching a drizzle-able consistency. Drizzle the glaze over the cooled muffins for added sweetness and pineapple flavor.
- Serve: Enjoy your moist, flavorful pineapple muffins as a perfect breakfast or snack option!
Notes
- Use neutral oils like vegetable or canola oil to keep the flavor balanced.
- Do not overmix the batter to maintain tender muffins.
- The reserved pineapple juice can be used for the batter and optional glaze to enhance pineapple flavor.
- Room temperature eggs incorporate better and create a smoother batter.
- Alternate filled and unfilled muffin wells for better baking texture and muffin shape.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
