These Pineapple Muffins are filled with crushed pineapple, raisins, and pecans! They are delicious pineapple muffins and we love them for a quick breakfast.
The original recipe is from my mom. Her recipe card was actually for Pineapple Nut Bread.
I was curious to try it but to be honest, I didn't want to wait an hour for the bread to cook. So, I decided to make muffins instead. Baking time was now less than 20 minutes.
Recipe Ingredients
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Raisins
- Chopped pecans or other nuts
- Brown sugar
- Butter or margarine
- Eggs
- Crushed pineapple
Recipe Directions
Make the muffin batter.
- In a bowl, add the baking soda, baking powder, and salt to the flour and sift together. Set aside.
- In a mixing bowl, cream together the butter and brown sugar.
- Add the eggs, one at a time, mixing thoroughly after each one.
- Next, add the nuts and raisins to the brown sugar mixture and stir well.
- Add ½ of the flour mixture and stir until combined.
- Stir in the crushed pineapple.
- Now, add the remaining flour and stir until mixed, but do not over stir.
- Fill muffin cups as shown above. Use muffin papers if you like, or spray the muffin pan with non-stick spray.
Baking the muffins
The pineapple nut muffins will take between 16 and 20 minutes to bake. A toothpick will come out clean when they are done.
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Try Pineapple Nut Bread
If you prefer to make Pineapple Nut Bread, use a standard bread pan and bake for 50 - 60 minutes or until a toothpick comes out clean when poked into the center of the bread.
Other recipes you might like
- Glazed Lemon Bread
- Banana Chocolate Chip Muffins
- Lemonade Cake with Marshmallow Frosting
- Orange Pecan Bread
- Chocolate Chip Orange Muffins
- Apple Cinnamon Muffins
Mom Tip
My mom's original recipe said to "plump the raisins in boiling water". I skipped this part and the recipe worked fine. However, by soaking the raisins in water (or juice or Brandy) they actually get sweeter. I might try it next time.
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Printable Recipe
Pineapple Muffins
Ingredients
- 1 ¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- ½ cup Raisins (plump in juice or water if desired)
- ½ cup Pecans or other nuts, chopped - optional
- ¾ cup Brown Sugar firmly packed
- 4 tablespoons Butter or margarine, softened
- 2 Eggs
- 8 ounces Pineapple crushed
Instructions
- Preheat the oven to 350 degrees.
- Prepare a muffin pan by adding liners or spraying with nonstick spray.
- Add the baking soda, baking powder, and salt to the flour and sift together. Set aside.
- In another bowl, cream together the butter and brown sugar. Add the eggs, one at a time, mixing thoroughly after each one.
- Next, add the nuts and raisins to the brown sugar mixture and stir well.
- Add ½ of the flour mixture and stir until combined.
- Stir in the crushed pineapple. Now, add the remaining flour and stir until combined but do not over mix.
- Fill muffin cups.
- Bake the muffins for 16 - 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
- Cool slightly.
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