White Chocolate Pineapple Muffins – Guest Recipe

Sandy beaches, sunshine, and fresh pineapple, sounds delightful right? I went to Hawaii a few years back and was spoiled by all the fresh pineapple. When I returned I can now hardly eat pineapple because it does not compare to the taste of Hawaiian pineapple.

This past week, I took the pineapple plunge, and purchased a pineapple from our local grocery store. It was good, not Hawaii good, but still good. I started to think of how I could fix the pineapple and different recipes to include it in. One of those recipes turned into White Chocolate Pineapple Muffins, which is now my new favorite muffin.

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White Chocolate Pineapple Muffins


  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Cup Milk
  • 1 Egg
  • 1 Tsp Vanilla
  • 1 Cup Pineapple Chunks
  • ½ Cup White Chocolate Chips


  • Preheat the oven to 375*.
  • Mix the milk, egg, and vanilla then slowly stir in all remaining ingredients until mixed well.
  • Spray the muffin pans with non stick cooking spray and add a tablespoonful of the batter to each. This makes about 1 ½ dozen muffins.
  • These will bake for about 15 minutes.

Take a bite and dream about sunshine and sandy beaches!

Kristy blogs about her love/hate relationship with cooking at Mommy Hates Cooking. She posts recipes
daily and shares the good, the bad, and the ugly of learning to cook. She is a part-time working mom to
an energized toddler, and wife to a husband who is enjoying all her cooking.

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  1. Caitlin says

    These sound delicious!!! I’ll have to get to work on coming up with an egg-free version for my son because he is in love with pineapple! Thank you:)

  2. Ann M says

    Has anyone made these without any oil? Seems some oil or butter or applesauce was left out of the recipe. Also, do you really only add 1 tablespoon of batter? Are these made in the mini-muffin tin or regular sized muffin tin??

    • says

      I make most of my muffins without oil, you could most likely add it. I prefer not to and they always turn out well, so I’ve never seen a purpose for it. I used the regular muffin tins for these.

    • says

      I have also just done about a tablespoon of batter when making most of the muffins and spread it out in the muffin tin. You can use more or less to fill the muffins. If you use a bit more you will most likely come out with exactly a dozen.

  3. LisaE says

    These do sound great! I have been on a muffin-baking kick lately so I know I will be trying these soon;- Pineapple is such a great ingedient to use…yum.

  4. AnnieM says

    I made these for an event at our library last week. They were a HUGE hit and these ladies can have selective tastes. This is definitely a keeper.

  5. Becca says

    I am confused as to if you drain the pineapple juice or not. I just baked them after straining the juice and they came out white in color, not yellow like the picture. I even tried baking them a little longer than 15 minutes. Did I do something wrong, or is this correct?

  6. iris says

    They sound really awesome! Do you think I can replace the white chocolate chunks with milk chocolate buttons? I have some left in my cupboard, and I still haven’t used them for anything…


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