Monday, April 18, 2011

Pineapple Muffins

Pineapple Muffins from
Today lovely Tina asked me for a recipe for pineapple muffins.  I've known Tina since the day she was born.  Her parents have been friends of mine since the beginning of time, and I watched Tina, her brother Bobby, and sister Teresa grow up.  Our children spent much of their childhood together, and there are priceless memories of that time.  Along the way, busy lives got in the way but we've reconnected and it is as if no time has passed (I love that). 

Tina's son Jackson (2 years old) is unable to digest milk or milk products which is very challenging.  I found a recipe for pineapple muffins from and adapted it so it would be safe for Jackson.  Water replaces milk, and canola oil replaces butter.  In baking world, canola oil works well as a butter substitute in muffins and cakes.  The moisture from the reserved pineapple juice and water more than make up for the milk, and the crowning of pineapple and a cinnamon struesel combine to make this a moist and delicious muffin.  The original recipe, linked here, rates very highly on  Jackson will be the judge, though.  I can't wait to hear how he liked them.

(milk and butter-free)

375 degrees F

2 cups AP flour
1/2 c. gran sugar
1 tbsp. baking powder
1/2 tsp. salt
1 8oz can crushed pineapple
1 egg, beaten
3/4 c. water
1/4 c. canola oil

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.

In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, water, and 1/4 cup canola oil. Mix just until blended.

In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup canola oil to make the topping.

Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.

Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Original recipe and photo:


  1. I've been looking for a really good recipe for these for a long time!! Can't wait to make them!!! Thanks! Hope you are doing well!!!

  2. Thanks again for the recipe!! I'm making them today and taking them out of town with us-I'll report back with the results!

  3. Can't wait to hear how he liked them...he IS a pineapple fiend lately!

  4. I make Henry little pineapple skewers with a chunk of fresh pineapple, a couple of blueberries, and a half a strawberry. He LOVES them!