Honestly, I could eat this every single day and still love it. It's just so amazing.
Hawaiian Pineapple Cake Muffins
Servings: 12 muffins
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup crushed pineapple (with juice)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional)
1/2 cup chopped macadamia nuts (optional)
Instructions
Preheat & Prepare – Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients – In a separate bowl, lightly beat the eggs, then mix in the crushed pineapple (with juice), vegetable oil, and vanilla extract until smooth.
Blend the Batter – Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing. If using, fold in the shredded coconut and chopped macadamia nuts for extra texture and flavor.
Fill the Muffin Cups – Evenly divide the batter among the muffin cups, filling each about two-thirds full.
Bake to Perfection – Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy – Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.