Moist pineapple muffins

    Moist pineapple muffins


    163 people made this

    About this recipe: For a tropical change, try these pineapple muffins. If you don't have a tin of crushed pineapple, use a tin of pineapple pieces; drain them first and then puree till almost smooth.

    Makes: 16 muffins

    • 1 (225g) tin crushed pineapple
    • 250g plain four
    • 100g caster sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 egg, beaten
    • 175ml milk
    • 60g butter, melted
    • Topping
    • 1/4 teaspoon ground cinnamon
    • 5 tablespoons brown soft sugar
    • 60g plain flour
    • 60g butter, melted

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 190 C / Gas 5. Grease and flour 16 muffin cups or line with paper cases. Drain pineapple, reserving 60ml juice.
    2. Stir together 250g flour, 100g caster sugar, baking powder and salt in a large bowl. Make a well in the centre of flour mixture and pour in reserved pineapple juice, egg, milk and 60g melted butter. Mix until just blended.
    3. In a separate bowl, stir together cinnamon, brown sugar, 60g flour and 60g melted butter. Spoon muffin mixture into prepared muffins cases; spoon crushed pineapple over the muffins and sprinkle with cinnamon topping.
    4. Bake in the preheated oven until a skewer inserted into the crown of a muffin comes out clean, about 30 minutes.

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    Reviews (1)


    Tweaked recipe slightly following reviews on for similar muffin and mixed pineapple in but still not really impressed. Taste not bad but appearance poor and sticks to cases. Also don't know if I did something wrong but the topping ended up a big blob. - 25 Apr 2014

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