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These Pineapple Yogurt Muffins are a nostalgic riff on the ones my mom used to make for us growing up. They are the muffin that everyone loves; including my sweet dad who used to love them & now they are a favorite of my kids.
The original recipe called for sour cream (which you can absolutely still use), but I’ve swapped in yogurt for a lighter touch and an extra boost of protein. I’ve also reduced the cream cheese slightly to keep things on the lighter side, while still holding on to that rich, tangy flavor we all love.
These muffins are incredibly moist, gluten-free friendly, and they freeze beautifully—making them perfect for quick breakfasts, or a great addition to any brunch spread.
I can’t wait for you to try these favorites of mine!
😍 Why You’ll Love my Pineapple Yogurt Muffins
Imagine biting into a muffin that transports you straight to the comfort of your childhood. This was one of those favorite recipes as a kid and it continues to this day! There is just something about the crushed pineapple that will forever be a favorite of mine! The real secret to their phenomenal texture? That’s thanks to the dream team of yogurt and cream cheese, working together to create a muffin that’s ridiculously moist and satisfying. Dare I say we have reached muffin perfection?! I certainly think so, and can’t wait for you to try them!
🗒️ Ingredients
Eggs – The secret to a light, fluffy crumb. Be sure they’re at room temperature—it makes a noticeable difference!
Sugar – Add just the right amount of sweetness to balance the tangy pineapple and creamy dairy.
Vanilla – A warm, fragrant note that rounds out the tropical flavor.
Plain Greek Yogurt – Adds richness, moisture, and a subtle tang for tender texture.
Plain Cream Cheese (⅓ less fat or regular) – Gives the muffins body and a creamy, satisfying bite.
Crushed Pineapple (canned, with juice) – The star of the show—sweet and juicy!
Flours – Use either a gluten-free flour blend or regular all-purpose flour—both bake up beautifully light.
Baking Powder & Baking Soda – This dynamic duo ensures the perfect rise and soft crumb.
👩🍳 How to Make my Pineapple Yogurt Muffins
- Line a 12 count muffin tray with paper liners and spray the insides with nonstick baking spray. If you have a reliable nonstick muffin pan and prefer not to use liners, don’t use them. Set aside.
- To a small bowl, mix the drained pineapple and yogurt. Set aside.
- In the bowl of a stand mixer, cream together the sugar and cream cheese for one minute. Add the egg and mix again for 30 seconds.
- In a medium bowl, sift together the flour, salt, baking powder, and baking soda with a fork.
- To the bowl of the stand mixer, add half of the flour mixture and half of the pineapple-yogurt mixture and mix on low, gradually turning the speed to medium as it mixes in.Add the last half of the flour and pineapple mixtures and beat together until just mixed in and no streaks of flour remain.
- Pour the batter into the prepared pans, filling to ½ inch from the top.
- Bake for 5 minutes, then with the muffins in the oven, turn the oven temperature down to 350 Degrees F and bake for another 18- 20 minutes or until the top is golden. Test with a cake tester, until it comes out clean!
🎩 Tips and Tricks
- Room temperature eggs aren’t just a suggestion – they’re the key to achieving that bakery-style rise. Forgot to take them out? Just pop them in a bowl of warm water for five minutes before you start.
- Once you combine the wet and dry ingredients, stir until just combined. Overmixing can lead to dense muffins instead of the soft, airy crumb you’re aiming for.
- If you want that classic domed top, don’t be shy when filling your muffin tin. This recipe is designed to rise beautifully without spilling over.
- Ovens can vary, so start checking for doneness around the 22-minute mark. A toothpick should come out clean, and the tops should spring back when lightly pressed.
🤲 Substitutions
- Flour: Swap the gluten-free blend for regular all-purpose flour if you don’t need them to be gluten-free. It works cup for cup.
- Cream Cheese: I call for the reduced fat Cream Cheese in my recipe, but you can use the full fat for an even richer result.
- Sour Cream: The original recipe my mom used to make used Sour Cream instead of yogurt. You can easily swap these two if you prefer! The yogurt just gives more of a lighter, tang to th muffin
- Yogurt: For dairy-free, use coconut or almond yogurt. Just make sure it’s unsweetened to keep the balance right.
- Sweetener: To go refined sugar-free, substitute honey or maple syrup. The flavor will be slightly deeper, and the crumb a little more moist.
- Eggs: Need an egg-free option? Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The texture will be slightly denser but still delicious.
📓 Best served with
- Coffee or tea
- On a table for Brunch with my Canadian Bacon Egg Cups
- Afterschool snacks
👝 How to Store your Muffins
Store them in an airtight container at room temperature for up to three days, making sure they’re completely cool before sealing to avoid condensation. If you’d like to extend their shelf life, refrigerate them for up to a week, though the crumb might firm up slightly. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container—they’ll keep beautifully for up to three months.
This recipe was developed specifically with canned crushed pineapple, drained in a colander, in mind. Canned crushed pineapple has a different moisture content and texture than fresh, which is crucial for the muffins’ tenderness and the “childhood comfort” flavor. Using fresh pineapple would likely alter the moisture balance and overall texture, so it’s not recommended for this particular recipe.
Either full-fat or ⅓ less fat plain cream cheese will work beautifully in this recipe. Both contribute to the rich, tender crumb. Using full-fat might result in a slightly richer muffin, but the difference is minimal. Avoid fat-free cream cheese, as it can significantly change the texture.
Yes! The recipe is written to accommodate both. You can use either your favorite gluten-free all-purpose flour blend or regular all-purpose flour with excellent results.
The best way to check for doneness is to insert a cake tester or toothpick into the center of a muffin. It should come out with just a few moist crumbs attached, or completely clean. The tops should also be golden brown.
Store cooled muffins in an airtight container at room temperature for up to 2-3 days. This recipe freezes beautifully! Once completely cool, place them in a single layer in an airtight freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for a quick treat.
Pineapple Yogurt Muffins
Ingredients
- 3/4 Cup Granulated Sugar
- 3 Ounces 1/3 reduced fat Cream Cheese
- 1 Lg Egg
- 2 Cups Gluten Free or All Purpuse Flour
- 1 tsp Kosher Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 Cup Plain Greek Yogurt
- 1 20 oz Crushed Canned Pineapple
Instructions
- Preheat the oven to 425 Degrees F.
- Line a 12 count muffin tray with paper liners and spray the insides with nonstick baking spray. If you have a reliable nonstick muffin pan and prefer not to use liners, don’t use them. Set aside.
- In a small bowl, mix the drained pineapple and yogurt. Set aside.
- In the bowl of a stand mixer, cream together the sugar and cream cheese for one minute. Add the egg and mix again for 30 seconds.
- In a medium bowl, sift together the flour, salt, baking powder, and baking soda with a fork.
- To the bowl of the stand mixer, add half of the flour mixture and half of the pineapple-yogurt mixture and mix on low, gradually turning the speed to medium as it mixes in.
- Add the last half of the flour and pineapple mixtures and beat together until just mixed in and no streaks of flour remain.
- Pour the batter into the prepared pans, filling to ½ inch from the top.
- Bake for 5 minutes, then with the muffins in the oven, turn the oven temperature down to 350 Degrees F and bake for another 18- 20 minutes or until the top is golden and a cake tester comes out just clean.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these using fresh pineapple and added blanched slivered almonds. Absolutely disgusting. Really bitter taste. I thought maybe almonds reacted to pineapple but apparently the two go together quite well. Not sure what happened.
Hi Larry- The recipe calls for canned pineapple, fresh pineapple will not work here. Also, definitely does not suggest to mix with slivered almonds.I would say, give it another chance! Just make sure to use canned pineapple 🙂