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Easter Pineapple Muffins

Delicious muffins bursting with pineapple and coconut flavors, perfect for spring celebrations.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup crushed pineapple, drained
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Optional Add-Ins
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup shredded coconut (optional)

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.
  5. If desired, fold in the chopped nuts and shredded coconut.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  3. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, possibly with powdered sugar on top. They can be stored in an airtight container for 3-4 days at room temperature or refrigerated up to a week.