Pineapple Muffins
These moist Pineapple Muffins are so delicious with just the right amount of pineapple and a hint of brown sugar flavor. They come together in no time. If you love pineapple, put these on your must-bake list!
How to Make Pineapple Muffins
You can find the full, printable recipe for Pineapple Muffins at the bottom of this post. Here is a quick look at the steps!
- Preheat the oven to 375 degrees F. Add cupcake liners to muffin pan.
- In a large bowl, cream the butter and brown sugar until lightened and fluffy. Beat in the egg, sour cream, and vanilla.
- Next, combine the flour, baking powder, baking soda and salt. Gradually stir it into the creamed mixture just until moistened. Fold in the drained, crushed pineapple and chopped pecans.
- Scoop the batter into the paper liners in the muffin pan. (About 1/4 cup batter per cupcake). Bake at 375 degrees F for 22-25 minutes or until a toothpick can be inserted and comes out clean or with just a few crumbs attached.
Vanilla Glaze
We used a simple, vanilla glaze for our muffins to dress them up a bit! This is an optional step. We often use this glaze on our pound cakes and bundt cakes too. It is a combination of powdered sugar, a bit of vanilla, a pinch of salt, and splash of milk.
Drizzle it over your cooled cupcakes with a spoon, or you can use a disposable piping bag (or ziploc bag) with the tip snipped away.
Pineapple Muffins
These delicious Pineapple Muffins are so moist and simple to make.
Ingredients
- ½ stick unsalted butter, softened (1/4 cup)
- ½ cup light brown sugar
- 1 large egg
- 1 cup sour cream, full fat
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 oz can of crushed pineapple, drained
- â…“ cup chopped pecans (optional)
Easy Sugar Glaze (optional)
- 1 cup powdered sugar
- 2-3 teaspoons milk
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 375 degrees F. Add cupcake liners to muffin pan.
- In a large bowl, cream the butter and brown sugar until lightened and fluffy. Beat in the egg, sour cream, and vanilla.
- Next, combine the flour, baking powder, baking soda and salt. Gradually stir it into the creamed mixture just until moistened. Fold in the drained, crushed pineapple and chopped pecans.
- Scoop the batter into the paper liners in the muffin pan. (About 1/4 cup batter per cupcake). Bake at 375 degrees F for 22-25 minutes or until a toothpick can be inserted and comes out clean or with just a few crumbs attached.
- We like to remove the cupcakes from the pan just after baking. Allow to cool on a wire rack. Once completely cool, add glaze if you'd like, and store in an airtight container, under a cake dome, or in a bakery box.
Vanilla Glaze (optional)
- Add powdered sugar, vanilla, and salt to a bowl. Add 2 teaspoons milk and stir. If too thick, add another teaspoon and stir. Continue until desired consistency is reached. Should be fairly thick but also thin enough to easily drizzle with a spoon or pipe through a piping bag. Add glaze to muffins once they've cooled.
Notes
These cupcakes can be frozen for up to three months. Line them up on a cake board, cover with plastic wrap, and then cover tightly with aluminum foil. Freeze. To thaw, move to the kitchen counter, still wrapped. Remove the wrapping after 15-20 minutes (so that condensation forms on the foil rather than the cupcakes), and then continue bringing to room temperature.
Tried this recipe?Let us know how it was!
