Print

Pineapple Muffins With Crumb Topping

A close-up, appetizing photo of a single Pineapple Muffins With Crumb Topping featuring a thick, sugary cinnamon crumb topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake moist, flavorful pineapple muffins topped with a sweet, crunchy streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained well
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the melted butter, egg, buttermilk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the drained crushed pineapple.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Remove the crumb topping from the refrigerator and sprinkle a generous amount over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, use fresh pineapple instead of canned, ensuring you drain it thoroughly.
  • If you prefer a richer topping, substitute 2 tablespoons of the cold butter with 2 tablespoons of cold cream cheese.
  • To make these ahead, you can store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/pineapple-muffins-with-crumb-topping/