Deliciously Moist Pineapple Muffins Recipe - Allrecipes.com
Deliciously Moist Pineapple Muffins Recipe
  • READY IN 40 mins

Deliciously Moist Pineapple Muffins

Recipe by  

"These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
  3. Pour batter into lined muffin cups to about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
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Footnotes

  • Cook's Note:
  • To turn these into pina colada muffins, add 1 teaspoon coconut extract to the wet ingredients and be sure to add the optional shredded coconut.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2013

I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina!

 
Most Helpful Critical Review
Aug 18, 2013

Didn't care for these at all. A little chewy on the outside & flavor was just "off". Not sure how to explain it just didn't like them.

 

9 Ratings

Apr 29, 2013

I made these exactly as stated except I cut back the sugar to 1 cup. They were moist and delciousl It made 12 decent size muffins, I only needed to bake the for 20 minutes and they were done. Everyone in my house loved them. Next time I might cut sugar to 3/4 cup and see what happens. They were a great muffin. I loved taht there was no oil in them! Thanks for sharing.

 
Apr 17, 2013

I cut the sugar back by half and added in one teaspoon coconut extract, as the recipe submitter suggested for Pina Colada Muffins. I made no other changes. I did get 11 muffins out of one recipe that were a bit on the smaller side. Baked at 350*, these muffins were done at exactly twenty minutes. Seriously moist muffins, the pineapple and coconut combination was really a nice combination. The kids raved about them--they each at three a piece this morning!

 
Jun 02, 2014

1c sugar was plenty as another reviewer noted. I was out of oat bran and/or wheat germ, so I simply ground up the same amount of rolled oats and it worked just fine. We did leave out the coconut as a family member doesn't care for the texture of it - but I'm glad to have another different muffin recipe in the rotation!!

 
Jan 05, 2014

I added the coconut making this a pina colada muffin, used Truvia Baking Blend instead of sugar, and sub'd Egg Beaters for eggs. I made larger muffins (got a dozen), and the only criticism that I have is the muffins were slightly overcooked. I checked at 25 minutes (not even 30), but will check at 20 minutes in the future. This must be a very old recipe because I haven't seen crushed pineapple in a 14-oz can for MANY years (always 8 or 20 oz these days). Chopped pecans would be a nice addition. This made a very nice breakfast muffin, and I definitely will make again.

 
Jul 10, 2013

too sweet

 
Apr 19, 2013

Very moist, and tasty! I ended up with 15 cupcake size muffins. These were quick and easy to make. I will be making these again soon! I did use whole wheat flour, and next time I might cut the sugar back by a 1/2 cup just to make them a little healthier.

 

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Nutrition

  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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