Hawaiian Pineapple Cake Muffins Recipe
These Hawaiian Pineapple Cake Muffins are moist, flavorful treats bursting with tropical pineapple, subtle coconut, and crunchy macadamia nuts. Perfect for breakfast, snacks, or dessert, they offer a delightful blend of sweet and nutty flavors that transport you to the islands.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
- Mix wet ingredients: In a separate bowl, lightly beat the two large eggs. Then add the crushed pineapple with its juice, vegetable oil, and vanilla extract, mixing until well combined.
- Blend wet and dry: Pour the wet mixture into the bowl with the dry ingredients, stirring gently just until combined to avoid overmixing and tough muffins.
- Add optional ingredients: If desired, fold in shredded coconut and chopped macadamia nuts evenly throughout the batter for extra texture and flavor.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Using fresh pineapple can enhance flavor but ensure to drain excess juice to avoid soggy muffins.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Shredded coconut and macadamia nuts are optional but add authentic Hawaiian texture and taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Hawaiian muffins, pineapple muffins, tropical cake, coconut muffins, macadamia nut muffins, breakfast muffin, tropical dessert
