Pineapple Muffins - light, moist, slightly sweet, and deliciously refreshing
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 oz) crushed pineapple, undrained
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
Powdered sugar for dusting (optional)
Preheat the oven to 350°. Line a 12-count muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a separate bowl, combine crushed pineapple (with juice), eggs, vanilla extract, and melted butter.
Add the wet ingredients to the dry ingredients, stirring until just combined.
Divide the batter evenly among the muffin cups.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the tops are a light golden brown.
Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Delicious once cooled with a light dusting powdered sugar (add immediately before serving) if desired or even better the next day. Leftover muffins can be stored in an airtight container in the refrigerator and they also freeze nicely for later use. Enjoy!
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26 авг 2024
