Imagine biting into a moist, golden muffin that instantly transports you to a sunny tropical paradise – without even leaving your kitchen! These Pineapple Breakfast Muffins are not just another boring morning pastry, but a burst of sweet, tangy flavor that will revolutionize your breakfast routine. Packed with juicy pineapple and warm cinnamon, these muffins are about to become your new morning obsession, guaranteed to make even the most reluctant morning person jump out of bed with excitement!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup crushed pineapple, drained
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Drain the crushed pineapple thoroughly using a fine-mesh strainer, pressing gently to remove excess liquid. Set aside.
- In a large mixing bowl, whisk together sugar, vegetable oil, and egg until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix the batter.
- Fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the batter.
- Using a cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Drainage is Key: Make sure to thoroughly drain the crushed pineapple to prevent soggy muffins. Use a fine-mesh strainer and gently press out excess liquid.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: For the best texture, try to use eggs and other ingredients at room temperature.
- Customize Your Muffins: Consider adding a sprinkle of chopped nuts or a streusel topping for extra crunch.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to a month and reheat for a quick breakfast.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when the muffins are perfectly baked.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 20mg
