Pineapple Pecan Muffins
Bursting with tropical sweetness and nutty crunch, these Pineapple Pecan Muffins are the perfect combination of fruity and wholesome flavors, ready to brighten up any breakfast or snack table. This easy, one-bowl recipe features crushed pineapple (juice included) for incredible moisture and natural sweetness, while chopped pecans add a delightful texture to every bite. With simple pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla extract, these muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Ideal for busy mornings or leisurely brunches, they’re best enjoyed warm or at room temperature, making them a crowd-pleasing treat that’s as versatile as it is delicious. Plus, they’re a fantastic make-ahead option, staying fresh for up to three days!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups crushed pineapple (with juice)
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped pecans
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
Step 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix together until well blended.
Step 3
In a separate bowl, whisk together the crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract until smooth and well combined.
Step 4
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix—it's okay if there are a few small lumps.
Step 5
Gently fold in the chopped pecans until evenly distributed throughout the batter.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffin pan from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (948.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3214.2 |
| Total Fat 177.8g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 2265.7mg | 0% |
| Total Carbohydrate 382.3g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 180.7g | |
| Protein 46.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 179.2mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 992.3mg | 0% |
Source of Calories