- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cans (8 ounces each) crushed pineapple, undrained
- 2 eggs
- 1/2 cup canola oil
- In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks. Yield: about 20 muffins.
Reviews for Sweet Pineapple Muffins(3)
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I've made these muffins many times, but I don't add about 1/3 of the pineapple juice. The muffins always come out a bit flatter than other muffins, but they are still attractive and they taste wonderful. My family and friends love them, they are one of our favorites!
I followed the recipe and mine didn't rise at all. In fact, they overflowed the muffin tins and sank in the centers. I, too, think it may have had something to do with the amount of juice except the batter wasn't runny to begin with.
The muffins tasted wonderful; however, they did not raise as they should. Has anyone else had that problem? Perhaps the pineapple should have been drained and only part of the juice added? Suggestions???