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Moist Easter Pineapple Muffins

Moist Easter Pineapple Muffins for an Irresistible Brunch

These Moist Easter Pineapple Muffins are a delightful treat, perfect for any day of the year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with gluten-free flour if desired.
  • 1 cup sugar Consider reducing for a less sweet option.
  • 2 teaspoons baking powder Always check for freshness.
  • 1 teaspoon salt Enhances flavor.
  • 1 cup canned crushed pineapple Opt for pineapple packed in juice.
  • 1/2 cup milk Use almond milk as a dairy-free alternative.
  • 1 large egg Replace with flax egg for vegan version.
  • 1/3 cup melted butter Coconut oil works as a dairy-free substitute.
For the Optional Crumb Topping
  • 1/4 cup cold butter Don't substitute for margarine.
  • 1/4 cup sugar Adjust according to taste.
  • 1/2 cup flour

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • measuring cups
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare the muffin pans.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine drained pineapple, reserved juice, milk, egg, and melted butter.
  4. Gently mix wet ingredients into dry ingredients until just combined; batter will be lumpy.
  5. Divide batter into muffin cups, filling each about two-thirds full.
  6. Combine cold butter, flour, and sugar to create crumb topping.
  7. Sprinkle crumb topping over each muffin.
  8. Bake for 25-30 minutes until a toothpick comes out clean.
  9. Cool muffins in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 2 days, refrigerated for a week, and frozen for up to 3 months. Reheat in the microwave for 10-15 seconds.

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