Pineapple Puffs Recipe -
Pineapple Puffs Recipe
  • READY IN 30 mins

Pineapple Puffs

Recipe by  

"My grandma used to make these when I was a kid. They're very moist and very sweet. You can also add some coconut if you want to."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg; beat well. Stir in the crushed pineapple and its juice. In a large mixing bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Add this mixture to the pineapple mixture; stir well. Scoop batter into prepared muffin cups.
  3. Bake 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes in the pans before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2003

I really liked these muffins a lot, but I just didn't really taste the pineapple as much as I was hoping. Maybe add some pineapple extract?

Most Helpful Critical Review
Aug 08, 2003

These muffins tasted nothing like pineapple and that is what I was looking for, a really good bread recipe with a pineapple flavor. I agree, they did have taste of their own, they were alright, but they shouldn't be called pineapple puffs. Perhaps more pineapple or pineapple juice would do the trick.


22 Ratings

Mar 19, 2012

These tasted really great, but fell apart really easily. I used fresh pineapple instead of canned so maybe that was my problem. But everyone loved the taste, so I'd do it again.

Mar 28, 2003

I absolutely love these muffins! The pineapple gives it a sweet flavor-heck, if you really want to taste pineapple, eat it plain! The muffins have their own unique taste, and I give it an all around thumbs up.

Jul 12, 2006

These were wonderful! So light and fluffy. I think the key here as to what type of pineapple flavor one ends up with is the quality of the pineapple used. I had a fresh pineapple that was about 2 weeks old and in need of being used it. Wt. was 4 oz. on my kitchen scale once I got it cut up. It was not real juicy and since recipe stated to use undrained pineapple, I just threw it in my food processor and rough cut. Did add 1 tsp. vanilla and used 1:1 brown/white sugar. The pineapple was very sweet and even with the 1 cup total sugar, it was not sickening sweet. Very full flavor of pineapple. If using canned, I think I would use pineapple tidbits. I did add 1/4 tsp. nutmeg and could not taste the cinnamon really. I suppose that is a good thing, as it did not overpower the flavor of the pineapple.

Mar 28, 2003

Made these because my kids love pineapple. They wouldn't touch them. There was no flavor of the pineapple. A waste of my time.

Mar 28, 2003

I added 14/ cup chopped pecans really added to a special crunch to this recipe.

Mar 28, 2003

Nice and sweet with a soft texture. However, their was very little pineapple flavor. I gave it 4 stars because this is in the kids recipe section and it is easy enough for kids to do most of the work and is kid-sweet. They don't care about the pineapple flavor but just enjoyed being part of the team. I would make it again because of them.


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 251 mg
  • 10%

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

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