Ultimate Moist Pineapple Muffins with Cream Cheese Swirl
You can make bakery style pineapple muffins at home with this easy recipe. These homemade pineapple muffins from scratch are incredibly moist and feature a simple, optional cream cheese swirl for extra flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained well
- 1/2 cup chopped fresh or canned pineapple chunks
- 4 ounces cream cheese, softened (for swirl)
- 1 tablespoon granulated sugar (for swirl)
- 1 teaspoon vanilla extract (for swirl)
Instructions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Fold in the drained crushed pineapple and the chopped pineapple chunks.
- Prepare the cream cheese swirl: In a small bowl, beat the softened cream cheese, 1 tablespoon sugar, and 1 teaspoon vanilla until smooth.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Drop small spoonfuls of the cream cheese mixture onto the top of the batter in each cup. Use a toothpick or knife to gently swirl the cream cheese into the batter once or twice.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, make sure you drain the crushed pineapple very well before adding it to the batter. Excess liquid makes muffins dense.
- If you want a glazed pineapple muffins finish, whisk 1 cup powdered sugar with 2 tablespoons of pineapple juice and drizzle over cooled muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days for moist results.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg