Pineapple Muffins
These Pineapple Muffins are soft, moist, and bursting with pineapple flavor. Finished with a sweet pineapple glaze, they're perfect for breakfast, brunch, or snacks.
Servings: 12
Calories: 212kcal
Ingredients
- ¼ cup butter softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 2 large eggs room temperature
- ¼ cup full fat sour cream or coconut cream
- ½ cup mashed banana 1 banana
- 1 cup crushed pineapple drained really well, but reserve juice, Use your hands to squeeze the pineapple if you must.
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons coarse sugar or regular granulated sugar
Topping
- 1 tablespoon reserved pineapple juice from the can
- 1 cup powdered sugar
Options
- ½ cup sweetened shredded coconut to the batter.
- ¼ cup After glazing, sprinkle toasted sweetened coconut over the icing before it sets.
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and creamy. Add the eggs, sour cream, mashed banana, well-drained crushed pineapple, and vanilla extract, mixing until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. The batter will be thick but smooth. Avoid overmixing.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops evenly with the coarse sugar for a lightly crisp, sweet topping.
- Bake for 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when gently touched.
- Allow the muffins to cool in the pan for 5 minutes, then carefully transfer them to a wire rack placed over a sheet of parchment paper. The parchment catches any excess glaze and makes cleanup easy while the muffins continue cooling.
Pineapple Glaze
- While the muffins cool, whisk together the reserved pineapple juice and powdered sugar in a small bowl until smooth. The mixture will seem dry at first, but continue stirring and it will quickly become a smooth glaze. If you'd like a thinner icing, whisk in a little more pineapple juice, a teaspoon at a time.
- Drizzle the pineapple glaze evenly over the completely cooled muffins and allow it to set for 10 to 15 minutes before serving.
Notes
- Prepare the pineapple properly: Drain the crushed pineapple extremely well before measuring, gently squeezing out any excess liquid with your hands or pressing it with paper towels if necessary. Too much moisture can make the muffins dense instead of light and fluffy. Reserve 1 tablespoon of the pineapple juice for the glaze. If using fresh pineapple, simply reserve 1 to 2 tablespoons of the natural juice released while cutting or crushing the fruit.
- Use quality ingredients and mix gently: Use room temperature butter, eggs, and full-fat sour cream for the softest texture. Sour cream can be replaced with an equal amount of coconut cream, plain Greek yogurt, heavy cream, canned coconut milk (well shaken), or buttermilk. Stir the batter just until the ingredients are combined to keep the muffins light and tender.
- Bake for bakery-style muffins: Fill each muffin cup about three-quarters full and sprinkle the tops generously with coarse sugar for a crisp bakery-style finish. If you don't have coarse sugar, regular granulated sugar works well too. Bake just until a toothpick inserted into the center comes out clean to keep the muffins soft and moist.
- Perfect the pineapple glaze: Let the muffins cool in the pan for 5 minutes, then transfer them to a parchment-lined wire rack. Whisk the pineapple juice and powdered sugar until smooth and drizzle the glaze over the slightly warm muffins so it soaks into the tops while allowing any excess glaze to drip onto the parchment for easy cleanup.
- Customize your muffins: Make these pineapple muffins your own by adding chopped pecans, macadamia nuts, white chocolate chips, shredded coconut, or warm spices like cinnamon or ginger for even more flavor and texture.
Nutrition
Calories: 212kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 222mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg