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Delicious Pineapple Muffins

Rated as 3.89 out of 5 Stars

"A moist muffin with a brown sugar and cinnamon topping."
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Ingredients

45 m servings 183 cals
Original recipe yields 16 servings (16 muffins)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
  2. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
  3. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
  4. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
  5. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Nutrition Facts


Per Serving: 183 calories; 6.5 g fat; 28.6 g carbohydrates; 2.9 g protein; 28 mg cholesterol; 187 mg sodium. Full nutrition

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Reviews

Read all reviews 144
  1. 172 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

For me they were just okay taste-wise, but I gave them 4 stars because I think if I would have just listened to some other reviews and mixed the fruit right into the batter they would have been ...

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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...

I loved these muffins and my husband hasn't stopped raving about them! They tasted like the came from a bakery. Mine turned out having almost the texture and taste of a cupcake. I didn't change ...

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 w...

Yes! Finally, a real, no nonsense muffin and not a heavy, sweet cake posing as one! Given some of the reviews that led me to think these muffins might be mediocre, I was unsure of what I'd end u...

I followed Tunisianwife's suggestion and added pineapple to the batter along with nutmeg and vanilla. I also did not melt the butter for the topping but used room temperature butter. Baked the...

For me they were just okay taste-wise, but I gave them 4 stars because I think if I would have just listened to some other reviews and mixed the fruit right into the batter they would have been ...

These muffins were pretty good, though I did make several changes. I stirred the pineapple into the batter, doubled the amount of juice, and also used room temp butter for the topping, not melte...

Something went very wrong with this recipe. I thought the topping was tasty but, the body of the muffin was very bland and almost chewy in texture. I thought the amount of baking soda was a bit ...

These are actually quite good. I used a 14 oz can of pineapple, half of which I added to the batter and half of which I used to top the muffins. I ran out of baking powder, so I didn't wuite use...