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Deliciously Moist Pineapple Muffins
April 17, 2013

I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina!

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