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Best Easter Pineapple Muffins

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Delightful muffins infused with sweet pineapple and coconut, perfect for Easter brunch and family gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/2 cup shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the butter, sugar, and brown sugar until light and fluffy in a large bowl.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the drained crushed pineapple, vanilla extract, and coconut extract if using.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in shredded coconut if desired.
  8. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Equipment

Notes

For a healthier option, consider using sugar substitutes. Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/easter-pineapple-muffins/