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Pineapple Muffins With Crumb Topping

Close-up of a Pineapple Muffins With Crumb Topping, showing a bite taken out to reveal moist texture and pineapple chunks.
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Bake moist, tropical pineapple muffins topped with a sweet, crunchy streusel crumb.

Ingredients

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  • 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, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, well drained
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed 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, mix 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 flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  6. Fold in the well-drained crushed pineapple and nuts, if using.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Remove the crumb topping from the refrigerator and sprinkle generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick 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

  • Drain the crushed pineapple thoroughly using a fine-mesh sieve to prevent the muffins from becoming too wet. Press down on the fruit to remove excess liquid.
  • For a bakery-style dome, fill the muffin cups slightly fuller, about three-quarters full.
  • You can substitute canned crushed pineapple with fresh, finely diced pineapple, ensuring you drain it well.

Nutrition

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