This old Fashioned Pineapple muffin recipe is a Vintage recipe. I updated this gem with a coconut oil twist. This muffin recipe makes moist slightly sweet muffins with a pineapple burst in every bite.
Old Fashioned Pineapple muffins are quick and easy to make. Pineapple muffins compliment many meals and make a great snack or breakfast.
This pineapple muffin recipe is an adaptation. I found the original recipe in my Great grandma Anderle’s American Woman’s Cookbook published in 1947.
This book will teach you LOTS of stuff. Like how to cook game meats, make sweetbreads, and bake lots of yummy recipes. In the old ways.
Watch Kayti Make Old Fashioned Pineapple Muffin Recipe:
Looking for more Delicious Recipes? Check out All of our Bread and muffin Recipes!
Grandma Anderles’ Story
Whenever I use G. Grandma Anderle’s cookbook I remember… she made the BEST hash and she always had baking powder biscuits! My brother and I went to visit her once in awhile when we were kids. Grandma Cash took us over there.
When you came to Grandma Anderle’s house you were expected to eat. A lot! Insulting the cook wasn’t done. In her house Grandma Anderle ruled the kitchen with a cast iron skillet. And she knew just how to use it!
A farm wife all her life; Great Grandma Anderle took her duty to feed the family very seriously indeed! A tiny, five foot nothing, round little woman, she bustled contentedly about her kitchen; serving her family and working the farm with Great Grandpa. She was a wood cook stove master!
Grandma Anderle came over to Whatcom County, Washington around the turn of the 20th century, at the behest of my Czechoslovakian Great, Great Grandpa. He bought and paid for her passage, sight unseen, to bring her over from Czechoslovakia to marry his son.
Grandma Andrles kitchen was the center of her world. She spoke Czech her whole life. Her children grew up in English and always translated for her.
She wanted nothing to do with changing her ways. To her, love was about feeding her family. It was her job. Her identity. Refusing the food she prepared never went well. 🙂
We LOVED eating at Great Grandma Anderles house. She was an amazing cook. These light soft pineapple muffins have excellent flavor and texture.
Old Fashioned Pineapple Muffins Recipe:
These homemade muffins reflect the era they were made in. I adapted this recipe to replace the milk with fresh Greek yogurt. Shortening is an awful fat. So I replaced it with coconut oil.
The result? This version is moister, more tender and flavorful. Perfect with butter and jam for breakfast or dinner. Enjoy!
Pineapple muffin with butter
TIPS:
- Oil your muffin tins. Cupcake liners are NOT recommended for these muffins. They will pop right out of a well oiled muffin tin once baked.
- Mix until all the ingredients are Just moistened and combined. Overmixing will cause these muffin to be dense.
- Baking time is about 15 minutes to 20 minutes. It depends on how full your muffin tins are and how hot your oven is. Bake until a toothpick inserted into the center of the muffins comes out clean.
Freezing Pineapple Muffins:
- These muffins Freeze great in ziplock Freezer bags with as much air sucked out as you can. The main thing is keep air off them so they don’t dry out in the freezer.
- Label and date the bag.
- Stores well in freezer at least 2 months.
If you purchase Items from our Affiliate Links we may receive a small commission at no extra charge to you. Thank you for supporting Homemade Food Junkie.
Your Printable Recipe Card:
Old Fashioned Pineapple Muffins
This Vintage recipe with a modern coconut oil twist makes moist, slightly sweet muffins with a pineapple burst in every bite! Old Fashioned Pineapple muffins are quick and easy to make. Pineapple muffins compliment many meals and make a great snack or breakfast!
Ingredients
- 2-1/2 Cups sifted all purpose flour
- 1/2 tsp. salt
- 1/3 Cup Sugar
- 4 Tsp. baking powder
- 1 Cup nonfat greek yogurt
- 1 egg
- 1/3 cup coconut oil-melted
- 1-20 oz. can crushed pineapple
Instructions
- Preheat oven to 400 degrees F.
- Grease muffin tins
- Sift flour, salt, sugar and baking powder together in a large bowl. In a separate, medium bowl combine the remaining ingredients, and then add them quickly to the dry.
- Stir just enough to dampen the ingredients.
- Pour into greased muffins tins(DO NOT USE CUPCAKE LINERS!)
- Bake for 15 to 20 minutes or until toothpick comes out clean
- Cool on a cooling rack
- Serve warm with butter or pineapple jam
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 147Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 182mgCarbohydrates 24gFiber 1gSugar 10gProtein 3g
This old Fashioned Pineapple muffin recipe is a Vintage recipe. I updated this gem with a coconut oil twist. This muffin recipe makes moist slightly sweet muffins with a pineapple burst in every bite.
Nancilynn
Monday 31st of May 2021
My muffins collapsed into tiny little bowls. I guess I’ll serve fruit and whipped cream in them
Diane
Monday 31st of May 2021
Hi Nancy, lol. That's a good save. I'm sorry your muffins collapsed. For next time I'll offer a few possible reasons that may have happened. -Over mixing the batter is my chief suspect. If you are using a stand mixer of hand held electric mixer this is easy to do. If you see air bubbles forming in the batter stop mixing. It may already be over mixed. Muffins are best made by mixing just until the ingredients are 'Just combined'. -If your oven has convection please use it for a more even heating. -beware that adding too much baking powder or baking soda can also make your muffins bake too high and collapse prior to finishing. -Under baking can also can the muffins to collapse in the middle but your situation sounds more extreme.
I hope one of these tips helps you have a better outcome in the future. Thanks for the feedback. Have a good day.
Allison Knightly
Friday 12th of February 2021
My muffins rose only slightly, then collapsed. I used canola oil instead of coconut. I used fresh pineapple that I ground in a Ninja, measured in a Pyrex jug for 2 1/2 cups. Could this be the reason for the collapse? Were the measurements not equivalent?
Diane
Friday 12th of February 2021
Hi Allison, I'm sure it was the fresh pineapple. It made more Liquid than the canned and threw off the proportions. I hope you try this again. These are very tasty when made as directed.
wendy
Sunday 31st of January 2021
I wanted an easy muffin recipe that used up an entire 20oz can of crushed pineapple, and this fit the bill. (They also work just fine with unbleached parchment muffin liners, which is what I have around the house.) The first time I made them, though, they tasted a little too much of baking powder for my liking, and seemed not quite sweet enough without some extra jam. But my family still devoured the entire 18-muffin recipe - and I had another can of pineapple - so I thought I'd try again, this time reducing the baking powder to 3 tsp. and increasing the sugar to 1/2 c. I also threw in a cup of so of finely grated carrot (one large) for additional sweetness. Now they're just sweet enough, and without the baking powder interfering, the pineapple flavor really shines through! I would definitely recommend reducing the baking powder, if nothing else - but thanks for giving me such a great recipe to start from. :)
Diane
Sunday 31st of January 2021
Thanks for the great feedback on this muffin recipe. I'll try your changes and see how they work for us. I'm happy you're not afraid to tweak the recipe for your family preferences. That's the beauty of homemade food. Have a wonderful day!
sandra
Thursday 5th of November 2020
Can I substitute the coconut oil with butter or olive oil? Thanks
Diane
Friday 6th of November 2020
Hi Sandra, Yes you can use any unflavored oil or softened butter to replace the coconut oil. I'd use avocado oil if you have it or the butter rather than olive oil to avoid the flavor change. Coconut oil has a really nice flavor that enhances baked goods in my opinion. That's why I use it.
Esther
Saturday 27th of June 2020
Hi, I love this recipe, can I change the canned pineapple for fresh?
Diane
Saturday 27th of June 2020
Hi Esther, You can use fresh pineapple chopped fine or pulverized in your food processor. Might want to drain it though just watch the video to see how much liquid the canned pineapple has. You might need to drain the fresh some. Best of luck!