Sweet Pineapple Muffins
Total TimePrep: 5 min. Bake: 20 min. + cooling
Makesabout 20 muffins
- 2 cups 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.
Nutrition Facts1 each: 185 calories, 6g fat (1g saturated fat), 21mg cholesterol, 90mg sodium, 31g carbohydrate (21g sugars, 0 fiber), 2g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 14, 2015
Feb 4, 2017 edited....I wish the Taste of Home Test Kitchen would RE Test this recipe and Post their Picture of the Finished muffins. I made them again tonight, again this recipe is still in the Needs Work file. These overflowed the (unsprayed) muffin tins, then fell so flat that I am considering filling the center with cool whip to keep them usable. I will look for another Pineapple Muffin Recipe as this one is terrible.I had made the originally published recipe back in 1995, and my Son LOVED these and asked for them all the time. I also found them too sweet, and when I cut back on the sugar He noticed and complained. I had misplaced the original recipe and found this today, made them this morning. I did cut back on the sugar by 1/2 cup. And because of the other Reviews saying they were flat, I increased the Baking Powder by 1 level tsp. I drained my 20 oz can of Crushed Pineapple very well, and measured that to use one cup. I only added 2 tbls of the juice. I used a pan coating for my Silicone Muffin Pan and filled the cups about 3/4 full. I used the remaining pineapple to lightly top the muffins and sprinkled on a little bit of Turbinado Sugar for added crunch. Well this made exactly 20 muffins. They stuck like crazy and as I do remember they stuck back in 1995 and I found using Paper liners was better than fighting the mess of removing them. Like I said, I had trouble with this recipe back when published and the same problem now. I do feel this recipe is too wet and possibly has too much oil in it. Or it is too much fruit, to the amount of flour. The finished muffins were holey or airy...and browned all over (largely due to the amount of sugar in the recipe). I had to place them back in the oven after I got them removed from the muffin cups as all were browned but still wet on the outside. Now I have a Crunchy outter muffin and something that looks like a yellow sponge. On my copy of this recipe I made my notes and added NEEDS WORK.
Sep 28, 2014
I found 2 cups sugar too sweet. I reduced sugar to 1-1/2 cup. I used 1 large can crushed pineapple less 1/4 cup juice and added 3/4 tsp nutmeg for flavoring with dry ingredients. I also add 1/2 cup walnuts. These are our favorites. I think the complaints of these muffins being flat may be too much juice is added.
Apr 22, 2014
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!
Feb 2, 2014
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.
Dec 2, 2011
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???