For the Hawaiian muffins, place sugar and eggs in a bowl and beat until fluffy. Place butter in a microwave-safe jar in the microwave to make it runny. (Better microwave longer at low wattage or it may spatter out of the jar).
Add the liquid butter to the bowl with the other ingredients. Add the milk and flour. Stir carefully with the mixer. Add vanillin sugar and baking powder.(You can use less baking powder, but then they may not rise quite as much and more ingredients would be needed).
Mix again briefly, add the pineapple chunks and mix well one last time. Preheat the oven to 200 °C. Pour the batter into the muffin tins and bake at 200 °C for 20 minutes. (watch the color in the last 2 minutes).
Preparation Tip:
It is best to bake the Hawaiian muffins without convection, as they will darken slightly with convection. In the last ~2 minutes keep an eye on the color. The pineapple is ideal that it remains juicy but you can also use another fruit. If you like, cover the muffins with white chocolate and sprinkle with coconut sprinkles.
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