Pineapple Nut Muffins

Pineapple Nut Muffins are filled with crushed pineapple, raisins, and pecans! They are delicious pineapple muffins and I 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.

I pondered on whether or not to include nuts in this recipe. Sometimes we like them in recipes, sometimes we don't. I happened to have a bag of pecans in the drawer and went ahead and added them. I am glad I did. Of course, they are completely optional.

I went through the same thing with raisins. My daughter hates them, but the rest of us love them. Since there really aren't too many in this recipe I just figured she could pick out what she didn't want.

Other recipes you might like

• Glazed Lemon Bread
• Banana Chocolate Chip Muffins
• Lemonade Cake with Marshmallow Frosting
• Orange Pecan Bread
• Chocolate Chip Orange Muffins

Ingredients needed

• All-purpose flour
• Baking powder
• Salt
• Baking soda
• Raisins
• Chopped pecans or other nuts
• Brown sugar
• Butter or margarine
• Eggs
• Crushed pineapple

How to prepare

Get the ingredients all together for the Pineapple Nut Muffins. A couple of notes, I had a large can of pineapple. Luckily I have a kitchen scale and was able to measure out 8 ounces. Next time I think I will just buy the small cans for this recipe.

Also, my mom's recipe said to "plump the raisins in boiling water". I skipped this part because, well, I guess I was just lazy. The raisins came out fine.

However, I was reading as I write this post as to why you would plump the raisins. I learned that by soaking the raisins in water (or juice or Brandy) they actually get sweeter. I might try it next time.

Here are the steps to make the pineapple nut muffin batter,

1. Add the baking soda, baking powder, and salt to the flour and sift together.
2. Cream together the butter and brown sugar.
3. Add the eggs, one at a time, mixing thoroughly after each one.
4. Next, add the nuts and raisins to the brown sugar mixture and stir well.
5. Add ½ of the flour mixture and stir until combined.
6. Stir in the crushed pineapple.
7. Now, add the remaining flour and stir until mixed, but do not over stir.
8. Fill muffin cups as shown above. Use muffin papers if you like, or spray the muffin pan with non-stick spray.
9. Bake.

The pineapple nut muffins will take between 16 and 20 minutes to bake. A toothpick will come out clean when they are done.

I noticed after I was done that my mom had put a sprinkle of cinnamon and sugar on top of her bread before baking. I totally missed that part and will put it in the notes of the recipe.

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.

Pineapple Nut Muffins

Pineapple Nut Muffins are filled with crushed pineapple, raisins, and pecans! They are delicious and I love them for a quick breakfast.

4.50 from 2 votes

Print Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 12 muffins

Calories: 219kcal

Author: Keri Hix

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.

Notes

For added sweetness, you can plump the raisins in water in juice before using if desired. Let them soak for about 10 minutes or so and drain. 

You can sprinkle the batter with a cinnamon-sugar mixture before baking if desired. 

Click here to add your own private notes.

Nutrition

Calories: 219kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 135mg | Fiber: 2g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

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