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Because the Midwest needs a little sunshine too
I know this sounds dramatic, but these muffins kind of saved a Tuesday for me once.
It was one of those gray Midwest mornings — damp socks, nowhere to be, laundry multiplying like rabbits. I was staring at a can of crushed pineapple in the pantry and remembered this old recipe scribbled on a recipe card from a church bake sale years ago. The original was for pineapple sheet cake, but I wasn’t in the mood to fuss with frosting or slicing. So I turned it into muffins. And I swear — within an hour, the whole house smelled like something good was finally happening.
They’re soft. Warm. A little sweet, but not too much. The kind of thing you make for no reason except that you want to. And maybe that’s reason enough.
Why You Might Fall in Love With These
Let me put it this way: if banana bread is the dependable old friend who always shows up, these muffins are the friend who shows up in flip-flops and brings sunshine.
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Everything goes in one bowl. No mixer, no weird steps.
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They’re breakfast… or dessert… or a snack. They don’t judge.
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Not too sweet. Just right. Like cake’s chill cousin.
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A little tropical, a lot comforting. Midwest heart, island soul.
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They freeze well. If they make it that far.
The Stuff You’ll Need
Here’s what’s going in. Nothing fancy. You probably have most of this already:
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2 cups all-purpose flour
If you want to be a bit wholesome, swap in some whole wheat for half. I won’t tell. -
1 cup sugar
I’ve made them with ¾ cup and nobody noticed. Go with what feels good. -
1 tsp baking powder + 1 tsp baking soda
That little combo makes them rise up just right. -
½ tsp salt
Don’t skip it. Brings everything else to life. -
2 eggs
Straight from the fridge is fine. We’re not on a cooking show. -
1 cup crushed pineapple, juice and all
That juice is the secret — don’t drain it. That’s your moisture and your flavor. -
½ cup oil
Vegetable, canola, or even melted coconut oil if you’re feelin’ beachy. -
1 tsp vanilla
Real or not. You’re the boss. -
Optional but fun:
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½ cup shredded coconut (adds a chewy, sweet touch)
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½ cup chopped macadamia nuts (if you’re fancy, or just have a bag leftover from something else)
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How To Make ‘Em Without Breaking a Sweat
You can be half-asleep and still pull these off. Ask me how I know.
1. Preheat your oven to 350°F
And line a muffin tin with paper liners. Or just spray the heck out of it with nonstick spray if you’re out of liners (we’ve all been there).
2. Mix your dry stuff
Grab a big bowl. Dump in the flour, sugar, baking powder, baking soda, and salt. Whisk it around a bit.
3. Add the wet stuff
Crack in your eggs, pour in the pineapple (juice included!), oil, and vanilla. Stir gently. It’ll look kind of weird at first — trust the process.
4. Stir just until it looks like batter
Don’t overthink it. Don’t overmix it. If you’re using coconut or nuts, toss them in now.
5. Scoop into muffin tins
Fill them about ⅔ full. No need to be perfect. You’re making muffins, not launching rockets.
6. Bake 20–25 minutes
They’re done when the tops spring back and a toothpick comes out clean. Your kitchen will smell like something good is happening.
Let them cool in the tin for 5 minutes (they keep cooking a little). Then pop them out onto a wire rack — or a plate if you’re impatient like me.
Ways to Switch It Up (aka Muffin Mischief)
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Add spice: A little cinnamon or ginger in the batter? Very cozy.
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Add crunch: No macadamias? Try walnuts or pecans.
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Get extra: White chocolate chips. Enough said.
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Go healthier: Swap half the flour with whole wheat, cut the sugar a bit.
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Make it dessert: Split one warm, top it with vanilla ice cream. Thank me later.
What to Do With Leftovers (If That’s Even a Thing)
Store:
Room temp, airtight container, 2–3 days. After that? Fridge or freeze.
Freeze:
Wrap individually and freeze. Defrost on the counter or pop in the microwave for 15 seconds.
Reheat:
A few seconds in the microwave brings back that fresh-baked softness. Add butter if you’re having a day.
Last Little Thought Before You Go
I know it’s just a muffin. But sometimes a muffin is more than a muffin.
It’s a memory. Or a little bit of normal on a weird day. It’s something you made with your own two hands that smells good and tastes like effort — even if it only took 10 minutes to mix.
So yeah. Make the muffins. Share them or don’t. Eat one standing at the counter with a cup of coffee or pack it in your kid’s lunch with a sticky note. Just make them.
And hey — if you try these and love them, I’d really love to hear about it. Tell me what you added, what you left out, or what music you were playing while they baked. That’s the stuff I like best.
Here’s to muffins that make Tuesdays better.
Hawaiian Pineapple Cake Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup shredded coconut optional
- 1/2 cup chopped macadamia nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs lightly, then add the crushed pineapple (with juice), vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir just until combined. If using, fold in the shredded coconut and chopped macadamia nuts.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition