These luscious pineapple and zucchini muffins are so good that they won’t last long. Simply put, my entire family adores them. Depending on your preference, you can use both zucchini and carrots. I prepare a batch of each and store some in freezer bags with a seal to keep them fresh for a short while, normally.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 4 ½ cups all-purpose flour
- 2 ½ cups white sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons salt
- 2 cups vegetable oil
- 6 eggs
- 3 cups shredded zucchini
- 1 (20 ounce) can crushed pineapple, drained
- 3 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
- Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center. Pour in oil and eggs, then add zucchini, pineapple, and vanilla. Mix until smooth. Pour batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 177 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I baked a half batch, reducing the oil by ~1/3 to 1/4 cup per others’ reviews. I also added a tsp of coconut extract per others’ reviews. And then as per the recipe’s suggestion, I substituted some finely grated carrot for some of the zucchini to up the vitamin and mineral punch. The muffins were outstanding. My 6-year-old and 40-something-year-old critics love the muffins. We call them piña colada muffins. My child wants them in her lunch every day, not just Fridays.
I’ve always included pineapple in my zucchini bread/muffins but really had no set recipe to share when friends requested it. This is recipe is spot-on and easy to follow with a delicious end result.
I love this recipe. I use whole wheat flour, reduce the oil by 30%, and add some chocolate chips so my kids will eat it. They’re really good. I would definitely have the recipe though. Even if they’re that good, do you have space for 48 muffins?
Very good! Use the Allrecipes scaling tool, the pie chart above the recipe, to scale down to 16. That was the perfect amount for us plus leftovers. Made exactly as per the recipe, except added 1 teaspoon coconut extract in addition to the vanilla extract. Also used 8 oz. crushed drained pineapple. Perfect! Will definitely make again.?
So good. I made half a batch and made as mini muffins. Cooked just right at 15 minutes. Delish!
These muffins were very moist. As per some of the other reviews, I cut the oil (used 3/4 cup for half a recipe). They were a little bland. The recipe is a keeper, but next time I’ll add more cinnamon, a little nutmeg, more pineapple, and use butter instead of oil.
I thought this recipe was really good! I was experimenting and made around 70 muffins. I used orange extract and it was delicious. I suggest 4 times the amount of vanilla extract.
Loved it! This recipe has made its way into my family’s favourite muffins category.
Very moist! Easy to make and delicious. The Kid’s loved it- they have no idea there is a veggie in there.
Easy and yummy! I made these for Easter 🙂
I cut the recipe down to 16 servings, but it still made 24 small muffins. I probably had too much pineapple, because I was just using up an open can. I don’t think you CAN overdo the pineapple. Very delicious!
OH MY GOODNESS GOOD!!! Thank you!! Skipped on the baking soda and everything still came out great and tasty!!
My go-to, never fails to please recipe.
These were so moist. They were a hit!
My first two pans are in the oven, and I will try one to see if I want more spices, but this recipe looks pretty good. Lots of oil, but that’s only a half cup per 12 muffin pan and five eighths cup of sugar. My banana muffins for twelve muffin s take 1/3 cup butter and 3/4 cups of sugar. I don’t recommend flouting the time with self-rising flour. I am kicking in more cinnamon and nutmeg and cloves. I had no crushed pineapple so I put a 20 ounce can of rings through the food processor. They took 28 minutes.
I absolutely loved this recipe. However, I found that two cups of oil were too much. I reduced the oil to 1/2 cup and added 1 1/2 cups of unsweetened applesauce. Also, I reduced the sugar to 2 cups.
The only reason it’s not 5 stars is that the instructions for cook time are a bit off. I’ve made it three times now, the second time I kept increasing the cook time until they were ACTUALLY done (so they didn’t fall in the middle and remain mushy) – took about 35 minutes, not 25, and that was the key. Other easy adjustments made the third time – subbed 1 cup of unsweetened applesauce for 1 cup of the oil, and added about 1/2 cup of shredded coconut. I’ve also put about 1/2 tsp of mini choc chips on the top of about half of the muffin batter before baking – tap them down a teensy bit with a fork and they cook in the batter without sinking to the bottom.
Enjoyed recipe — no changes needed!
Love these muffins but of course made it healthier. Used the 22 serving adjustment so it came out to exactly half a can of pineapple. I used 3/4 coconut oil, no eggs at all, 2 ripe mashed bananas, some wheat germ and a pinch of water and used a bit of the pineapple juice to sweeten. Also, only used 3/4 cup of sugar and that was plenty. Chopped a handful of pecans since I was out of walnuts. Taking these along on a road trip for my kiddos. Thank you for the great recipe!
I halved this recipe. I would definitely make this recipe again, delish!
Fabulous. I added 1/2 cup grated carrot, just for the colour.