These Hawaiian Pineapple Cake Muffins are like sunshine in every bite—soft, moist, and packed with tropical flavor. Fresh pineapple brings a juicy sweetness, while a hint of coconut and vanilla adds that vacation-vibes touch. Perfect for breakfast, brunch, or a sweet snack, they’re easy to make and even easier to enjoy. You don’t need a mixer—just mix, bake, and let the island flavors do the rest!
Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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2 large eggs
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1 cup crushed pineapple with juice (8 oz can)
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½ cup vegetable oil
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1 tsp vanilla extract
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½ cup shredded sweetened coconut (optional)
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½ cup chopped walnuts or pecans (optional)
For Topping (optional):
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2 tbsp shredded coconut
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2 tbsp brown sugar
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
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In another bowl, beat eggs lightly, then stir in crushed pineapple (with juice), oil, and vanilla extract.
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Pour the wet ingredients into the dry mixture and stir until just combined. (Do not overmix.)
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Fold in coconut and nuts if using.
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Divide the batter evenly into the muffin cups. Sprinkle the optional topping of coconut and brown sugar over each muffin.
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool for 5 minutes in the pan before transferring to a wire rack.
These muffins taste fantastic warm or at room temperature—and they get even better the next day as the pineapple flavor deepens.
If you’d like, I can also give you a cream cheese glaze to drizzle over these for a bakery-style finish. That would take them from “delicious” to “dangerously addictive.”
