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+ servings
a container of baked pineapple muffins

Pineapple Muffins

These moist and tropical muffins are the perfect grab-and-go breakfast.
5 from 4 votes
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Course: Breakfast
Cuisine: American, Hawaiian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 181kcal
Cost: $2.39 / $0.19 per muffin


  • 2 cups all purpose flour ($0.30)
  • ½ cup sugar ($0.16)
  • ¼ cup shredded coconut ($0.31)
  • 1 ¾ teaspoons baking powder  ($0.10)
  • ¼ teaspoon salt ($0.20)
  • 1 cup crushed pineapple  ($0.30)
  • cup (160ml) milk ($0.30)
  • cup (80ml) pineapple juice reserved from the crushed pineapple - ($0.00)
  • ¼ cup (60ml) butter melted, cooled -  ($0.40)
  • 1 egg ($0.20)
  • 1 tsp vanilla extract ($0.30)


  • Preheat the oven to 350F / 180C / gas mark 4 and line a muffin pan with 12 paper liners.
  • In a large mixing bowl, combine flour, sugar, shredded coconut, baking powder, and salt.
  • Then mix in pineapple, milk, pineapple juice, melted butter, egg and vanilla and stir until the ingredients are just combined.
  • Divide the mixture equally between the 12 muffin cups and bake in the preheated oven for 18-22 minutes until an inserted skewer comes out clean.


  • 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.
  • 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.
  • 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. 


Calories: 181kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 161mg | Potassium: 86mg | Fiber: 1g | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg