A moist muffin with a brown sugar and cinnamon topping.

Delicious Pineapple Muffins

all-purpose flour

white sugar

baking powder

salt

(8 ounce) can crushed pineapple

egg, beaten

milk

butter, melted

cinnamon

brown sugar

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, milk, and 1/4 cup melted butter. Mix just until blended.


In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter 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.


I love the concept of this muffin!  In fact, I assumed the pineapple was in the batter until I read the reviews.  Making this even better, I had fresh ripe, sweet pineapple.  I put it in my food processor and then squeezed it out using 2 coffee filters and that worked better than the collander.  I used 1 packed cup of pineapple.  I added to the batter:  1 tsp. vanilla, 1/2 tsp. rum extract, and 1/2 tsp. nutmeg.  This made 6 Texas-size muffins baked at 37 minutes.  *careful though, these really poof up, so next time I will use less batter and make 7 giant size muffins.  This would also be great with a few marichino cherries chopped with the pineapple, almost like an upside downcake concept.  The streusel topping is great.  I didn't have enough butter for both topping and batter, so used oil in the batter.  They were not dry at all.  They look oh so gourmet.  I also didn't melt the margarine for the streusel, just cut it in with a pastry blender. These really have a bakery look.

I made this a little healthier by using whole wheat white flour and organic ingredients. I did not bother saving the pinapple to spoon over the top, I folded the pineapple in the muffin batter with the rest of the wet ingredients. This recipe turned out a very pretty muffin that was quite moist, though a little on the sweet side for us. The crumb topping was quite good with the pineapple flavor, we just didn't care for the combination of cinnamon and pineapple. That's not the recipe's issue, it's our own personal taste. I'd like to play with this recipe a bit and see if I can't cut back on the sugar, add a little more pineapple and maybe make this a little healthier as we all really liked pineapple in a muffin. It was quite tasty! EDITED: I have made this three times now without the cinnamon the last two times and we really love these muffins. The flavor is almost like an upside down pineapple cake only without all the work!

I loved these muffins and my husband hasn't stopped raving about them! They tasted like the came from a bakery. Mine turned out having almost the texture and taste of a cupcake. I didn't change much but after reading the other reviews, I sliced about 2 Tbsp pineapple chunks which I added to the batter and didn't melt the butter for the topping but used room temp instead. Thanks!   **Update - I made these again and without thinking, I melted the butter for the topping like the instructions say. The tops of the muffins came out hard and crunchy but when I used room temp butter the next time, the tops were soft and came out just perfect. So it's the melted butter that makes the difference.**

Yes! Finally, a real, no nonsense muffin and not a heavy, sweet cake posing as one! Given some of the reviews that led me to think these muffins might be mediocre, I was unsure of what I'd end up with but I needn't have worried - I was pleased. Also given that some reviewers had a problem with these being dry and/or sticking to the muffin liners, I added a tablespoon of vegetable oil to the batter which apparently took care of the problem because the liners peeled off easily to reveal a light and fluffy muffin that was moist, pleasantly sweet and delicately pineapple flavored. I did add the pineapple to the batter as I didn't like the idea of plopping it on the top, preferring the pineapple flavor to be in the muffin itself.  The topping is a little different, crunchy but not hard. Next time, however, I think I'll skip melting the butter.  A really delightful muffin and quite refreshing for "I'm Sick of Winter" malaise.

I followed Tunisianwife's suggestion and added pineapple to the batter along with nutmeg and vanilla.  I also did not melt the butter for the topping but used room temperature butter.  Baked the large muffins for 37 minutes, regular size for 30 minutes and they were all gone in minutes.  Delicious! I am so glad that I added the extra pineapple to the batter as it was a light, sweet flavor.  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 !

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.

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. (?) :-( 

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!)

I made them last week on a whim, didn't drain the crushed pineapple just opened the can right into the batter and mixed it in. There was pineapple right through every single muffin, I also like other reviewers didn't melt my butter for the topping. Absolutely delightful muffin recipe thanks. 

I've also used this recipe with canned apricot, peach, pear and apples (added cinnamon to the batter) each one is just as good as the other.

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

I came on the net in search just for a pineapple muffin and this is the first one i found. 
I just ate two of them. They are very yummy. I added a lil bit of vanilla, i dunno if it made a difference. 
When ever i make more, i will probably add more pineapple. I love warm baked pineapple. mmmmm.
Thank you very much for the recipe :}

I wish the directions had been more specific regarding the crushed pineapple and the topping. I made 3 different pans of 12 (I doubled the recipe). The first time, I filled the muffin cups just over half full. I added a scant tablespoon of pineapple and a scant tablespoon of topping. That was not nearly enough! So the next batch, I added a HEAPING tablespoon of pineapple and then of topping. Still, I wasn't really satisfied. For the third batch, I mixed the rest of the pineapple (and I ended up needing more than called for) in the batter, filled the cups 2/3 full and added almost 2 tablespoons of topping. These were PERFECT, absolutely perfect. Unlike the first two batches, the muffin was MOIST, and I could taste the pineapple. The topping was perfect at that amount. I would definitely recommend using more pineapple and adding it straight to the batter.

I omitted the topping, mostly due to lack of brown sugar, and to skip on extra fat and calories (used Splenda instead of sugar too). I also added the pineapple to the batter. With that said, These came out great! I will make again and maybe experiment with more flavors.

I love pineapples. I had a nice sweet ripe "candy" pineapple, which is only available here in Hawaii. When cutting it, a lot of the natural sweet juices flowed from the pineapples. I used buttermilk for the 3/4 cup of milk called for in the recipe. Batter was easy to put together. I added the fresh pineapple bits, with juices, to the batter and reserved a little pineapple bits for the cinnamon/sugar topping mixture. I ended up with 18 muffins. I noticed that the batter rises up. The closer it got to 30 minutes, the top start to get very dark brown so I took it out of the oven. The muffin was moist. The pineapples were delicately sweet and juicy. I loved biting into the pineapple tidbits. The inside was a nice pretty color with specks of fresh pineapple baked right in. As for the topping, I used softened, room temperature, butter to make the topping. The cinnamon/sugar topping tasted fine thou it was a little on the dark brown color. It was quite different - it had a crunch-kind of a hard topping, whereas the muffin underneath was light and fluffy. I could do without the topping next time where all I have is the pineapple muffins baked inside and sprinkled on top. A very light and refreshing treat.

This recipe calls for way too much baking powder.
you only need one teaspoon of baking powder per every two cups of flower. Definitely no more than 2 teaspoons of baking powder per two cups of flour. This is a good recipe minus all the excessive baking powder.

Family enjoyed these alot. I added little nutmeg.

This needed some changes for it to be a good muffin.  First of all I used veg oil instead of melted butter in the batter. Next I added 1tsp vanilla essence. Only used 2tsp baking powder so I don't get a cakey texture. Placed one cup of crushed pineapple in the batter also used 1/2 cup pineapple juice next time will use all in juice and leave out the milk. Also used the pineapple on the top of the muffin batter with the topping.  This turned out well DH and youngest son like this alot I however thought it could be a bit sweeter.  Also baked for 25min so it would not dry out. Still I think I will check it after 20min. I made the topping with room temperature butter. Came out crunchy and we all liked it. I will make it again but with these changes.

I added 1 tablespoon of Vanilla Extract and put the pineapple in the batter. I also added some blueberries. They came out really moist and the topping added the perfect amount of sweetness. I imagine they would come out rather bland without the pineapple and vanilla added to the batter.

Good recipe, but I agree with other reviewers that it needs some major modification.  The idea of placing the pineapple on top of the batter is unique, but unfortunately results in a much less flavorful muffin.  As per others suggestions, I highly recommend adding the pineapple directly to the batter.  Using canned pineapple, I found that the muffin wasn’t as sweet as I normally like it, even with the addition of the crumb topping.  To compensate, I sprinkled extra white sugar on the tops of the muffins and got rave reviews from hubby’s coworkers.  I also added vanilla, cinnamon, a pinch of nutmeg, and rum extract.  The muffins are truly beautiful, regardless of taste, they are very visually appealing.  

These were nice. After reading the reviews I added half a can of pineapple to the muffin mixture and used the rest for the topping. I thought the pineapple flavour wasn't strong enough but my husband said he liked the subtle flavour.

The cake itself so flavorless (even even I added pineapple like other reviewers) If I was to make this better I would mix brown sugar with the pineapple and butter on top like a pineapple upside down cake.

I'm not sure if it's just the way I made them, but DO NOT MAKE THESE!!! They taste like batter and the pineapple just made it worse. I do not recommend.

I just tried this recipe out today and they are very delicious! I did what others suggested and used room temp. Butter for the topping and I added a whole cup of freshed chopped pineapple in the batter. I did not used muffin cups and poured directly into the muffin pan, but used real butter to grease the pan and they came right out without any problems! I know that different ovens vary on baking time and mine only took about 22 mins to bake or else they would have burned.

I made this after the good reviews. I did everything as said, only used fresh pineapple I crushed. They didn't rise at all and tasted bad, weird. I cook frequently from this website, it's my first bad experience.

I thought these were great. I used fresh pineapple putting it through the food processer to "crush" it.  I thought the 1/4 cup of butter was a bit much for the crumble mixture...mine came out more like a paste than a crumble, about half that would have been plenty.

I used 10 ounces of pineapple and added it right to the mixture.  I also did not melt the butter for the topping as people suggested.  I also baked the muffins at 375 for 25 minutes.  Do not use cupcake liners!!!!!  The muffins will stick bad - though if you wait a few days they will gather enough moisture from the air and come out easier.  I found it to be much easier to just grease and flour the muffin pan.  Definitely go with 12 larger muffins.  I made two batches the first time I tried and made two more the next day.  Everyone loves them!  So easy to make.  Don't worry about adding pineapple to the top of the muffins - it is unnecessary work.

pretty good. personal notes (not paying for subscription) added 1/2 c. diced strawberries, substituted buttermilk, mixed fruit in, added coconut to topping. only baked 20 minutes.

Mmmm these were pretty yummy! I liked that they were moist.

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

Maybe it was me or maybe the recipe, but mine didn't turn out. I even added fresh pineapple to the batter in addition to the juice. Looked yummy, but not much flavor . . .

Very moist and tasty recipe.  Cut to 12 servings for normal muffins.  I did mix 1 tsp vanilla and 1/2 tsp nutmeg plus a little extra pineapple into the batter as well as put pineapple on top, will use more pineapple in batter next time, but still like the pineapple on top.  When they mounded up, my pineapple and crumb topping were not evenly distributed, not sure what to do about that, but will have to experiment.

Being in Hawai'i and all, we used not-totally-ripe (although that wasn't my fault) white pineapple, white chocolate chips, and dropped the cinnamon.  It's good to fill the cups all the way, then they pouff up nicely.  Best muffins ever!  And of course we broiled them.

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.    

These were quite awful. I added extra juice, even extra pineapple. They were dense and I could not even taste the pineapple. I didn't have the topping ingredients on-hand, but that was ok by me since I didn't want the added sugar. Had I had them, perhaps the saving grace would have been strictly the taste of brown sugar, with the muffin simply acting as a vehicle to get it to my mouth. Will not be making again.

I'd give this recipe 1 star but since my 4 year old really likes them I bumped it up to 3.  I found these muffins pretty but very bland.  It turned to mush in your mouth.  I don't think I'll be making these ones again.  Thanks though.

Made as written - tasted weird and nobody liked them.  Disappointed.

The taste was great if you're looking for a plain, cakey muffin -- it definitely wasn't fruity enough.  My fruit-hating husband said - "These are great, you can eat fruit and not even taste it!"  Goes to show how much pineapple flavour there actually was!!  I also found these muffins very dry, in spite of adding the crushed pineapple right into the batter. Mind you, I was short 3 oz. of pineapple, but the muffins were such that 3 extra oz. would not have helped!  The muffins stuck to the papers terribly.  I may try these again with more pineapple and less cooking time, but I am not too hopeful.....

I followed some of the recommendations. I used a larger can of crushed pineapple and added some to the batter, along with a little vanilla extract.  They came out quite good and sweet.  I followed the rest of the recipe as written.

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

I found these to be neither flavorful or moist.

This was a good basic muffin recipe.  however I made some changes to my liking.  I used olive oil instead of the butter and honey instead of the white sugar.  I also like adding some pineapple into the recipe along with walnuts.  Not so much pineapple on the top,  Also added walnuts to the topping,  Made them good and they were moist the next day,

What a shame that these didn't turn out as expected.  They look fantastic, but like others mentioned, I felt they were very bland and dry.

These were ok. I do have to say, the more you ate it, the better it became. Not too much sweetness or flavor though.

Delish. I was looking for a recipe that I thought my elementary students would enjoy. Also, one that I would not be tempted to overeat, as I am watching my weight. This muffin is tasty and delicious and a perfect match! Not too sweet. Tomorrow my students will be giving me the final verdict.

I made several changes to the original recipe, largely based on other reviewers' suggestions (Tunisianwife and Sarah Jo, for example), and also because of the current ingredients I had available. 

For the batter: I substituted soy milk for cow milk;

Mine didn't turn out moist. I don't think I over mixed it.

Good base recipe.  I even tried my hardest to botch it and I didn't (I didn't add the milk and forgot the salt).  I did add all of the pineapple juice to the batter which is probably why the milk not being there didn't make a huge impact.  Can def tell the salt wasn't in there, but my mistake.    I rated this a 4 because I did have to sub things in otherwise it would have been a frighteningly bland muffin.  Added the pineapple to the batter, added cinnamon and nutmeg as well.  Also, on the topping, I didn't have room temp butter, so I melted it and subbed 1/4 cup quick oats and did 1/4 cup plus 1 tbsp flour.  This gave it the crumbly topping called for (also added a bit of fiber).  Oh, and I did add nutmeg to the topping as well.    Good base, otherwise!  I'm going to see how this works with peaches!  That will probably be absolutely outstanding!

Very moist and good.  The only thing that I did differently was add a teaspoon of vanilla to the batter.  I may change the streusel topping as well. Overall, very good!

I made a significant number of changes to this recipe and it turned out great: Whole wheat flour instead of white. Grape seed oil instead of melted butter. 1 tsp of baking soda. Additional 1/4 cup of spiced rum for flavour.  It's the topping that makes these muffins so good.  Body is boring.  Perhaps some cinnamon or apple sauce in the body.

We like the taste, not too sweet. I added the pineapple to the batter as others suggested.  Needed more pineapple IMO. They puffed up nicely.  I had no problem removing the paper liners.  Will make again. Thanks for sharing.

These were almost perfect.  Looked, smelled and tasted wonderful but a little on the dry side.

Yummy is the word to describe these muffins!  
Moist and tasty.  I put the pineapple in the batter.  That is why I believe the muffins were so moist.

Overall, a pleasant little muffin, though not exactly what I was looking for. I would have liked more pineapple in the muffin and a topping without the flour. The flour made the topping a bit dry and blander tasting than I like. But it mixed up easily into a very fluffy spongey batter that you have to carefully divide.

These were wonderful when they first came out of the oven.  They were a little dry the next day, but I'd make them again...they were quite easy.

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.

I added blueberries to them when it was a batter and that took the over powering sweetness out. They are perfect mixture of sweet and tangy. My husband loves them.

I was trying to use up some leftover pineapple when I stumbled upon this recipe.  I wasn't in the mood to make 18 muffins, tho, so I decided to to coffee/cake style.  Made as directed (only change was adding a tbsp of vanilla/orange extract).  Baked in 9" pan for 35" and it was simply wonderful.  A little dry, perhaps, but I'm sure thats due to the way I baked it, but good eats with a cup of coffee.  Nice job!  I think tonight will serve with a small dollop of either whipped or ice cream on the side.  

i put the chopped pineapples in the mix and actually i think it made this recipe better. Also i put coconut shreds on top as well as the brown sugar topping i think the problem with this recipe is there needs to be a little bit more pineapple juice but besides that it is a decent recipe.

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.

I love this recipe because it works really well with whole wheat flour. I used  fresh pineapple, 1 1/2 cups of white flour and 1/2 cup whole wheat flour I also added a bit of pineapple and some brownsugar and cinnamon to the batter. I didnt make  the topping and the muffins didnt need it. Ill be making this again soon.

There is a lot  of salt in 1 tablespoon of baking powder,so I cut back

I loved these pineapple muffins, they are not very sweet and the pineapple brown sugar topping provided the right amount of sweetness and it got kind of crunchy on top.  I did substitute Vanilla Soy Milk for the whole milk which added nice flavor to the muffin.  Next time I may increase the sugar to 1 cup.  But everybody in my family loved them.  Thanks!

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

good texture, pretty muffins. mine were quite bland. Put butter and cinn on them to try to give them more taste. just ok

When will I learn to read the reviews before I make the recipe?  As others stated, these turned out dry, stuck to the muffin papers and were over cooked, even at 25 minutes.  I thought there was too much topping, and didn't use it all.  If I try these again, I will definitely mix the pineapple into the batter, undrained, and use some vanilla.  Has any one tried cooking these at a lower temperature?  Maybe 350 F?

Awesome 3 thumbs up, simple, can be modified and delicious!!

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!

I was so excited to try this recipe - used fresh pineapple, and added it to the batter.  They puffed beautifully, and suddenly completely collapsed, shrinking more and more as they baked.  Perhaps I should have used some baking powder to balance the acidity of the pineapple.  I think it could use more pineapple flavor, but I'm not sure the dough could handle any more.

Very good recipe! I did as others had suggested and added 1 cup pineapple to the batter. Will make again!

These were amazing!  I made them wrong the first time and put the pineapple in the mix.  The second time I made them right.  I doubled the recipe.  Living in Puerto Rico, things get wet in a hurry here, but these were gone before I had time to put any in the freezer. This one is a keeper.

These were good but I would definetly add more pineapple the next time I make them.

I've made these a few times now and they're a hit with everyone that's tried them. Thank you for sharing this recipe.

These were really good. My only problem was that the topping mixture came out king of pasty so it was hard to "sprinkle" it on the muffins. Other than that GREAT recipe once you dont melt the butter. 

This recipe is fantastic.  I read reviews and was worried, however I did a few things differently.  I followed all the ingredients as written, but made sure I didn't over mix the batter (which is key) used more crushed pineapple on some of the muffin tops (experimented) and it was even better and also only baked for 25 minutes.  (my tooth pick still came out clean)  Also, when I ran out of pineapple I shoved a few fresh blueberries into the the last ones and it was great.  We will for sure make these again!! My kids and husband loved them!!!  I'm thinking I'll use it as a dessert as well with some fresh whipped cream!!

I love these! So good - its like pineapple upside down cake for breakfast!

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!

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.

The family loved them!  Wouldn't change a thing!  Will make again.

Good recipe.  I made it without the topping and mixed the pineapple into the dry ingredients.  This will help ensure the fruit doesn't fall to the bottom.  Baked it in a heavy ceramic loaf pan.  You can do this with any muffin recipe.  Just remember to decrease the oven temp by 50 degrees and increase the baking time.  It turned out to be a dense almost pound cake texture.  It doesn't  have an intense pineapple flavor but makes a nice, filling snack.   I might double the pineapple next time. Thanks!

I was so excited to try this recipe and was really disappointed with the results.  Turned out like little rocks.

These are pretty darn good.  I didnt thing the recipe sounded good, but they really are. Thanks for posting this recipe!

Delicious! I didn't have milk on hand but I did have buttermilk.  I mixed in the pineapple. I mixed all the wet ingredients first before adding to dry. I omitted the topping.  The muffin is very fluffy! I'm learning to not over mix muffin batter so that my muffins won't turn out rubbery. This was a first success in a while.

these are great! pineapple muffins are my absolute favorite and now (thanks to this awesome recipe! (: ) my church youth group is a fan too! the only thing is, i use about twice as much pinapples, so that the entire tops are pineapple, it makes them more moist. (:

I added a teaspoon of vanilla extract and grated rind of one orange to the batter.   The brown sugar topping was too sweet for my taste.  Next time I'll add the pineapple directly to the batter.   If I want to add more sweetness, after the have baked I can dip the tops in melted butter and then in sugar or a cinnamon sugar mixture.   The muffins did stick to the papers.  Next time I'll just spray the muffin cups with Pam.  Will definitely make again with the changes as noted.

I made these in mini muffin tins with liners. They were ready in about 13 minutes and fantastic. I used some expired yogurt in place of some of the milk, but otherwise made as directed....sooooo good. Even my husband who isn't a big fan of pineapple, loved them.

I put all the ingredients together and mixed it. It was extremely tasty. I also oiled the bottom of the muffin tins. I didn't use the high temperture listed and my muffins fell. Maybe too much liquid or not enough heat.Will try again.

These muffins were OK; nothing special. I read the reviews and used room temp butter, along with folding the crushed pineapple into the batter for flavor and moisture. The taste was decent, although what really ruined these muffins for me was how they stuck to the muffin papers. Half of the muffin was stuck to the paper, which was a huge bummer. If these tasted more complex, I might consider trying to make them again and adding a tablespoon or two of oil to the batter, but I'm not motivated enough to do that considering that I like more complex, layered flavors.

Lite fluffy and simple. These would go great as an afternoon snack with a glass of iced tea. 

I would use cold not melted butter for the streusel unless you want a hard crust.

Don't expect pineapple upside down cake or you'll be disappointed.

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."   

Yum!  This recipe yielded 12 muffins for me, and they were moist and tasty.  Next time I'll also add a little pineapple to the batter, and only soften the butter to mix in the crumb topping to make it more crumbly.

Great tasting! I mixed the pineapple into the batter. I also added a large can of mandarin oranges. There was too much toppings.

This was my first time making pineapple muffins, but these were pretty easy to make and very tasty! The recipe is very similar to coffee cake with the crumb topping. I sliced some pineapple chunks instead of using crushed pineapple and they were delicious! Thanks for the great idea!

We really liked these muffins!  I made just as written, but next time, I would add the crushed pineapple to the batter and use soft, but not melted butter for the topping.  Melted butter for the topping leaves it thick and pasty, not "sprinklable."

We really liked this recipe. I would add some crushed pineapple into the cake part next time to drive home the pineapple.  I did use some of the juice and spooned over the top of each muffin while they were hot. 
This will be a repeated recipe !

Very good! Just as promised they are moist and very fluffy. I made some with and without pineapple since my husband does not like the fruit. I did make them in cupcake papers and they stuck to the papers. Both my 6 and 1 year old ate two when they first came out.

Ended up really crumbly. I used fresh pineapple, added most of the pineapple into the batter. Reserved a small amount for topping. Would add more reserved pineapple next time, otherwise really great taste-wise.

delicious pineapple muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 16

Cost: $2.21 /serving

Author : ACPHIFER

Ingredients

Instructions

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