These are actually quite good. I used a 14 oz can of pineapple, half of which I added to the batter and half of which I used to top the muffins. I ran out of baking powder, so I didn't wuite use a full tablespoon- but there was no real difference. My sister was over when they came out of the oven and she proclaimed 'These are actually quite addictive!" (only after her 4th one!)

As a whole, these are pretty good, but they are more or less just a basic muffin. I could only taste a hint of the pineapple now and then in the ones I've eaten. If I make them again, I think I will try stirring the pineapple right into the batter. Also, at least for me, I found the recipe rather time-consuming, but it was a nice project for a chilly, wet mid-April Saturday afternoon. I doubled the recipe and used a 20-ounce can of crushed pineapple, which resulted in 30 cupcake-sized muffins. I used paper liners, but next time will probably spray the cups with non-stick cooking spray instead. The liners tended to stick to the muffins when I sampled them the same day I baked them, especially to the bottoms. However, after refrigerating them overnight, the paper peeled off a lot easier. There was also too much butter in the topping, so I added some extra flour and brown sugar to make it more "sprinkleable."

I’m an absolute muffin addict, and I couldn’t have been more impressed by these muffins. It’s a wonderful, light and easy to make recipe – and also surprisingly healthy as regards sugars levels. I didn’t bother making the topping, and mine turned out just lovely. I mixed in a dash of cinnamon to the main mixture, and also put in ½ cup of pineapple juice – this turned out great. I’ll definitely bake it again!

There is too much butter for the topping and the topping ran all over the oven. Muffins are soggy.

could barely taste the pineapple. Baked the amount of time specified and had burnt muffins.. will not make again

Actually, I was a bit disappointed with these. There were so many rave reviews, while I felt they were just "good." They were pretty, but the muffin itself was a bit blah. I am willing to take the blame on this one, as I am infamous for following recipes and getting abnormal results. I'd make these again if I had the excess pineapple laying around the house that I did this time, but I probably wouldn't make them with the intention to impress anyone. Okay. That's all.

I give this 5 star and I bake alot. I cut the baking powder down to teaspoon..it was fine..That must have been misprint...Yummmy

I made a few changes to this recipe to make it a bit healthier. I added 1/4 cup of wheat germ and replaced the butter in the batter with unsweetened applesauce. I made 12 large muffins. Thanks!

For me they were just okay taste-wise, but I gave them 4 stars because I think if I would have just listened to some other reviews and mixed the fruit right into the batter they would have been very good. The texture was wonderful but the batter was bland. DEFINITELY mix the fruit into the batter !

I actually thought these were bland and did not have a very good muffin consistancy. Also, the topping was not sweet enough and did not go well with the muffin itself. Sorry.

Well, I was hesitant to make these because of the mixed reviews, but they looked and sounded so good. I probably should have listened to my gut! I made the recommended changes - added the pineapple to the batter, didn't melt the butter for the topping. I didn't have any problem with sticking to the pan (greased pan with crisco). However this just doesn't taste like a muffin! It has a weird dense texture and hardly tastes like pineapple (as others have said). The crumbly topping, I have to say, is great! And the end product looks delicious, but it just doesn't live up in taste. I won't be making this again.

Everyone in the family loved these. I did add pineapple into the batter as well. They did turn out nice and moist. I will make them again in the future.

Something went very wrong with this recipe. I thought the topping was tasty but, the body of the muffin was very bland and almost chewy in texture. I thought the amount of baking soda was a bit excessive. A TABLEspoon? Really? Also, it didn't seem to cook evenly. The edges were overdone and stuck to the muffin cups big time. A real disappointment! Maybe this recipe could be salvaged by adding applesauce, crushed pineapple, more butter/oil and/or turning the temperature down to 350. (?) :-(

This muffin had a great flavor and crumb. I mixed 1/2 of the pineapple into the batter, added 1/2 t nutmeg and 1 t vanilla. For the topping, I had butter that was melted, but back to room temp, and it was perfect for the topping. I baked these 27 minutes for 12 muffins. Excellent!

I'd give this 4 and a half if i could. They were tasty but just a tad dry. May have been something I did wrong though.

this was great!!! it was hard to drain the juice from the pineapple, so i just added the pineapple and a little more to make up for the juice. i mixed the pineapple into the batter. it was moist and not bone crushingly sweet...just how i like a quick bread

These muffins were alright, I found them a little bland or doughy tasting. The topping makes them better. They stuck like crazy to the paper cups even though I sprayed them with non stick spray before pouring the batter in. We had to eat these muffins off of the paper! Any other suggestions to avoid this in the future would be appreciated.

These muffins were pretty good, though I did make several changes. I stirred the pineapple into the batter, doubled the amount of juice, and also used room temp butter for the topping, not melted. They came out quite moist with a nice pineapple flavor. My only problem was with them sticking badly to the paper liners.

Tastes like pineapple upside down cake. Everyone will love these!!