Pineapple Muffins

Pineapple muffins are an easy, tropical treat made in one bowl with simple pantry ingredients. Families love these for breakfasts and lunchboxes.

Post includes Weight Watchers points.

If you have a busy family, you know how hectic the mornings can be. Getting everyone dressed, fed, and off to school on time isn’t always easy. That’s why I love to have simple breakfast options on hand that are ready to eat.

Like these Cookie Dough Overnight Oats, these pineapple muffins are the perfect grab-and-go breakfast or snack. They are individually portioned so everyone gets exactly what they need. Plus, they are moist and buttery, and the coconut and pineapple gives these muffins an unexpected tropical flavor. 

The batter for these pineapple coconut muffins is made from wholesome ingredients, loaded with fruit, and can be mixed up and in the oven in seconds. Plus, muffins store well, so you can make this early in the week and not have to worry about breakfast again. 

Why Make This Recipe

• Kid-Friendly  – Kids will love how sweet these muffins taste. It’s like a tropical vacation.
• Easy – The batter is easy to make. These pineapple muffins bake quickly and store well in the fridge or freezer. 
• Grab-And-Go – No more stressing over breakfast! Just grab a muffin and go. 

Ingredient Notes

• All-purpose flour – Do not substitute self-rising flour. 
• Sugar – Use regular white sugar. 
• Shredded coconut – Use sweetened or unsweetened. 
• Baking powder – Baking powder helps the muffins to rise. 
• Salt – Adding salt to baked goods can bring out the flavor of the ingredients. 
• Crushed pineapple – Canned pineapple works great. Strain off the juice and reserve for later. 
• Milk – Use whatever kind of milk you have on hand. 
• Pineapple juice – Use the juice reserved from the crushed pineapple.
• Butter – Melt the butter and allow it to cool. 
• Egg – Room temperature eggs will mix into the batter more easily. 
• Vanilla extract – Use pure vanilla extract rather than vanillin or vanilla flavor. 

How To Make Pineapple Muffins

Get full ingredients list and instructions from the recipe card below.

1. Combine the dry ingredients in a large mixing bowl.
2. Stir in the wet ingredients until just combined. 
3. Pour the batter into a muffin tin lined with wrappers. 
4. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Tips For Success

• For light muffins, don’t overmix the batter.
• Use cupcake liners for easy cleanup.
• For ease and consistency, use a cookie or ice cream scoop when filling the muffin tin.

Variations

• Add Banana – I love adding banana to these muffins. Simply replace half of the pineapple with equal amounts of mashed banana.
• Add Orange Zest – Add the zest of an orange to the batter before baking to give the muffins a hint of citrus flavor. 
• Add Nuts – For added crunch, toss in chopped walnuts, pecans, or macadamia nuts. 
• Add White Chocolate – These muffins are pretty sweet, but add a few white chocolate chips to each muffin before baking for an added treat.

Budget-Friendly Tips 

• Make Extra – It’s easy to make extras and store them for later. 
• Use Leftover Fresh Pineapple – These muffins are perfect for using up leftover fresh pineapple. Just toss some chunks in a blender and pulse until it reaches the consistency of crushed pineapple.
• Freeze Pineapple – Freeze leftover pineapple from other recipes until you have enough to make a batch or two of pineapple muffins.  
• Watch for Sales – Canned pineapple and coconut often go on sale around the holidays. Stock up and store until needed. Canned pineapple keeps for a long time in the pantry, and shredded coconut will keep in the freezer for 6 months or longer. 

Make Ahead And Storage

• Prep Ahead – These are perfect for making ahead and serving for breakfast or snacks all week long. 
• Store – Muffins can be stored in a ziplock bag or an airtight container. They will last about 4 days at room temperature or an entire week in the fridge. 
• Freeze – Make a double batch of pineapple muffins and freeze the extras!Allow muffins to cool completely. Place into a single layer in a freezer bag. Remove as much air as possible. Freeze for up to 2 months.
• Thaw – Remove as many muffins as you need and thaw overnight in the freezer.
• Meal Prep –
  • Double or triple the recipe and store extras in the freezer. 
  • Use some of our suggestions for variations, so you don’t get bored with this recipe. 
  • Toss one in your kid’s lunchbox for an easy snack option. 

FAQs

More Recipes You May Like

• Cookie Dough Overnight Oats.
• Churros.
• Peanut Butter Jelly Baked Oats.
• Smores Stuffed Croissants.
• Pineapple Salsa.
• Pineapple Upside Down Cupcakes.
• Air Fryer Buff Pasty Breakfast Bites.

Serving Suggestions

• Easy Copycat Starbucks Pink Drink.
• Iced Boba Coffee.
• Caramel Frappuccino.
• Rainbow Fruit Spritzer.
• Strawberry Sweet Tea.

Tools To Make This

• Mixing bowls.
• Measuring cups and spoons.
• Vanilla extract.

Subscribe to my Newsletter and follow me on Facebook and Pinterest for more tasty recipes!

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Pineapple Muffins Recipe: