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Old Fashioned Pineapple Muffins

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.

Pineapple muffins are easy to make and always a delicious treat. Make these muffins with a few simple ingredients and some crushed pineapple. These muffins are moist and flavorful with sweet bursts of pineapple in every bite.

Pineapple muffins are always a big hit and they get eaten up very quickly. These muffins are great for breakfast or a sweet snack during the day. Serve them warm with melted butter for a decadent treat.

Pineapple Muffins

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:

More Delicious Muffins:

Is fresh or canned pineapple better for muffins?

Crushed canned pineapple is preferred for this muffin recipe. the crushed pineapples are smaller and more tender than fresh cut pineapple. The crushed pineapple smoothly incorporates into the batter leaving small juicy pieces in the muffins.

If you don’t have crushed pineapple on hand, you can make your own using fresh pineapple and a blender. Simply rough chop the fresh pineapple and add it to a blender. Put the blender on the chop setting and chop for 30 seconds until the pieces are small.

What does baking with Greek Yogurt in muffins do?

Greek yogurt is a great addition in muffins. The greek yogurt helps baked goods stay properly moist throughout the baking process. Greek yogurt can also add a hint of tanginess into the muffins. The combination of sweet and tangy is perfect for the pineapple muffins.

Greek yogurt is a common substitute for sour cream in baking. It has nearly the same consistency and tangy taste as sour cream.

Pineapple Slices

Coconut Oil in Muffins

The coconut oil serves as a fat substitute. In this recipe we replaced the shortening with healthier coconut oil. This oil can also be used to replace vegetable oil or butter in baking recipes. Coconut oil has a very high smoke point and can also be used to grease the muffin tins.

If you don’t have coconut oil on hand, you can substitute the oil with some unsalted butter. Just make sure the butter is melted before it is added into the batter.

How do I make fluffy muffins?

Muffins can be made fluffy and light by using room temperature dairy ingredients, and carefully mixing the ingredients. Room temperature dairy products will mix easier into the batter. They also trap air while baking which helps the batter rise and not condense.

Another way to make fluffy muffins is to not over mix the batter. Don’t be tempted to set the mixer on and leave it. Carefully mix the ingredients until they are just incorporated. Over mixing ingredients in muffins can cause the air pockets to fall, leaving you with a dense muffin.

Pineapple MuffinsOld 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. The shortening is replaced with coconut oil in this recipe.

This version is more moist, tender and flavorful. Perfect with butter and jam for breakfast or dinner.

Pineapple Muffin With Butter
Pineapple muffin with butter


  1. 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.
  2. Mix until all the ingredients are Just moistened and combined. Overmixing will cause these muffin to be dense.
  3. 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:

  1. 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.
  2. Label and date the bag.
  3. Stores well in freezer at least 2 months.

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Your Printable Recipe Card:

Pineapple Muffins
Yield: 18 muffins

Old Fashioned Pineapple Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
cooling time: 10 minutes
Total Time: 40 minutes

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!


  • 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


  1. Preheat oven to 400 degrees F.
  2. Grease muffin tins
  3. 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.
  4. Stir just enough to dampen the ingredients.Pineapple Muffin Batter
  5. Pour into greased muffins tins(DO NOT USE CUPCAKE LINERS!)
  6. Bake for 15 to 20 minutes or until toothpick comes out clean
  7. Cool on a cooling rackPineapple Muffins Cooling
  8. Serve warm with butter or pineapple jam

Nutrition Information



Serving Size


Amount Per Serving Calories 147Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 182mgCarbohydrates 24gFiber 1gSugar 10gProtein 3g

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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.


Monday 31st of May 2021

My muffins collapsed into tiny little bowls. I guess I’ll serve fruit and whipped cream in them


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?


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.


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. :)


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!


Thursday 5th of November 2020

Can I substitute the coconut oil with butter or olive oil? Thanks


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.


Saturday 27th of June 2020

Hi, I love this recipe, can I change the canned pineapple for fresh?


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!

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