Easy Pineapple Muffins [Multiple Ways]

These easy pineapple muffins are super soft, tender, moist, and studded with sweet & juicy pineapple throughout – + naturally egg-free and dairy-free (not that anyone would know!) and ready in just 30 minutes!

Quick, Easy, and Versatile Recipe for Pineapple Muffins

Amongst classics like vegan banana muffins and vegan blueberry muffins, have you ever tried a tropical pineapple muffins recipe? These muffins are sweet and super moist, loaded with a whole 20oz can of pineapple (or fresh!), ready in 30 minutes, and perfect as a wholesome breakfast, snack, or dessert.

This recipe requires just one bowl, 30 minutes, and a handful of simple, inexpensive pantry ingredients with no eggs or dairy for muffins that suit several dietary types – and no one will miss those ingredients! They’re moist, soft, sweet, somehow ‘buttery’, and truly delicious. You can even freeze leftovers (if you have any!) for a crowd-pleasing meal-prep snack.

Best of all, this recipe for pineapple muffins is super adaptable. We added crunchy walnuts this time, but keep reading for more favorite flavor add-ins and toppings. Looking for more simple muffin inspiration? Try our peach blueberry muffins, carrot cake muffins, chocolate chocolate chip muffins, or vegan apple muffins!

The Ingredients and Substitutes

For an even stronger pineapple flavor, add ½-1 teaspoon of pineapple extract.

Flavor Variations

• Cinnamon: Add a pinch to the batter (or a cinnamon sugar topping).
• Carrot and pineapple muffins: Add 1 cup of grated carrots + a pinch of cinnamon.
• Coconut pineapple muffins: Add ¼ cup unsweetened shredded coconut (raw or toasted) for flavor and texture. Optionally, add a little natural coconut extract for more flavor.
• Banana pineapple muffins: Use 50/50 crushed pineapple + mashed banana.
• Mango pineapple muffins: Use 8oz tin pineapple + 1 medium diced mango.
• Orange pineapple muffins: Add the zest of 1 orange and 1 teaspoon orange extract for brightness and zing. Optionally, add orange glaze, too.
• Dried fruit: Add ¼-⅓ cup raisins, sultanas, cranberries, blueberries, etc.
• Vegan chocolate: Add a handful of regular or white vegan chocolate chips.
• Toppings: Sprinkle with cinnamon sugar, a glaze (similar to this this pumpkin spice glaze or 1 cup powdered sugar + 2-3 tbsp pineapple/orange/lemon juice), or vegan buttercream frosting.

How to Make Crushed Pineapple Muffins

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

Step 3: Divide the mixture between the muffin tin cups, filling almost to the top. Then, reduce the oven heat to 350F/175C, and bake the muffins for 25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.

If the tops are browning too much while the middle remains raw, tent the top with foil.

FAQs

Pro Recipe Tips

• Measure the flour correctly: Fluff it up in its bags, then spoon it into the measuring cup before leveling it with the back of a knife. That way, you won’t use too much and end up with dense muffins.
• Don’t over-mix the batter: Or the vegan pineapple muffins may be dense and/or gummy.
• Adjust the sweetness: You can slightly reduce (or increase) the sugar content.
• Top money–saving tip: Canned pineapple often goes on sale around the holidays, so it’s the perfect time to stock up.

Serving Suggestions

These easy crushed pineapple muffins make a delicious breakfast, snack, or dessert, either alone or with lashings of vegan butter, dairy-free cream cheese, a dollop of plant-based yogurt (or vegan whipped cream), or even served warm with a scoop of banana ice cream.

Storage Instructions

Once baked, leave the muffins to cool, then store any leftovers in a paper towel-lined, airtight container at room temperature for 2 days or in the refrigerator for 5-7 days.

They also freeze well for two months when flash-frozen and stored in a Ziplock/Stasher. Leave them on the counter (for several hours) or in the fridge (overnight) to thaw.