There are plenty of things that I’ve made only once. Challenging desserts I just wanted to prove to myself I could bake and dishes I cooked up for a special person or event.

And then there are recipes I revisit again and again… and again. These muffins are one of those.

This recipe originally came from my middle school home ec class – the only formal cooking training I’ve ever had, incidentally. Over the years, I’ve tweaked it fit what we normally have in our pantry and make the measurements a bit easy – but the taste stays the same.

For me, these are nostalgic comfort food.

Jump to:

• Ingredients
• Directions
• Other great muffins
• Recipe

Ingredients

• 1 1/2 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• Pinch of baking powder
• 1/4 cup butter
• 1 egg
• 1/2 cup sugar
• 1/4 cup milk
• 1/4 cup pineapple juice
• 1/2 tsp. vanilla
• 1/2 cup. crushed pineapple, well drained

Directions

• Preheat oven to 400 F degrees.
• In a large mixing bowl, whisk together flour, baking powder, salt and baking soda. Make a well.
• In another mixing bowl, cream together butter, egg and sugar with a hand mixer until light and fluffy. Add milk, pineapple juice, vanilla and crushed pineapple and beat until well blended.
• Pour wet ingredients into large mixing bowl and mix until dry ingredients are just moistened. Be careful not to over mix.
• Fill lined muffin tins 3/4 of the way full.
• Bake for 15-20 minutes or until a knife inserted comes out clean.

The key to making these muffins fluffy and awesome is to not over-mix. Make sure your dry ingredients are really well mixed before adding them to the dry ingredients and then mix until just all moistened. The more you mix here, the denser the muffins will be!

More muffins we love

We love muffins! They’re a great snack and also frequently served as part of breakfast here. My all-time favorite muffins are Cranberry Orange. The kids like to go with something sweeter (and smaller!) – Chocolate Zucchini Mini Muffins and Mini Doughnut Muffins are some of their favs!

Recipe

Pineapple Muffins

Yield: 12 Muffins

These fluffy smaller-batch muffins are fun for brunch!

Print

Ingredients

• 1 1/2 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• Pinch of baking powder
• 1/4 cup butter
• 1 egg
• 1/2 cup sugar
• 1/4 cup milk
• 1/4 cup pineapple juice
• 1/2 tsp. vanilla
• 1/2 cup. crushed pineapple, well drained

Instructions

1. Preheat oven to 400F degrees.
2. In a large mixing bowl, whisk together flour, baking powder, salt and baking soda. Make a well.
3. In another mixing bowl, cream together butter, egg and sugar with a hand mixer until light and fluffy. Add milk, pineapple juice, vanilla and crushed pineapple and beat until well blended.
4. Pour wet ingredients into large mixing bowl and mix until dry ingredients are just moistened. Be careful not to over mix.
5. Fill lined muffin tins 3/4 of the way full.
6. Bake for 15-20 minutes or until a knife inserted comes out clean.