Moist pineapple muffins

    45 min

    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.

    198 people made this

    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 & ratings
    Average global rating:

    Reviews in English (147)


    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


    I love the concept of this muffin! In fact, I assumed the pineapple was in the batter until I read the reviews. Making this even better, I had fresh ripe, sweet pineapple. I put it in my food processor and then squeezed it out using 2 coffee filters and that worked better than the collander. I used 1 packed cup of pineapple. I added to the batter: 1 tsp. vanilla, 1/2 tsp. rum extract, and 1/2 tsp. nutmeg. This made 6 Texas-size muffins baked at 37 minutes. *careful though, these really poof up, so next time I will use less batter and make 7 giant size muffins. This would also be great with a few marichino cherries chopped with the pineapple, almost like an upside downcake concept. The streusel topping is great. I didn't have enough butter for both topping and batter, so used oil in the batter. They were not dry at all. They look oh so gourmet. I also didn't melt the margarine for the streusel, just cut it in with a pastry blender. These really have a bakery look.  -  07 Mar 2006  (Review from Allrecipes US | Canada)


    I made this a little healthier by using whole wheat white flour and organic ingredients. I did not bother saving the pinapple to spoon over the top, I folded the pineapple in the muffin batter with the rest of the wet ingredients. This recipe turned out a very pretty muffin that was quite moist, though a little on the sweet side for us. The crumb topping was quite good with the pineapple flavor, we just didn't care for the combination of cinnamon and pineapple. That's not the recipe's issue, it's our own personal taste. I'd like to play with this recipe a bit and see if I can't cut back on the sugar, add a little more pineapple and maybe make this a little healthier as we all really liked pineapple in a muffin. It was quite tasty! EDITED: I have made this three times now without the cinnamon the last two times and we really love these muffins. The flavor is almost like an upside down pineapple cake only without all the work!  -  04 Feb 2011  (Review from Allrecipes US | Canada)