Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk the sugar, eggs, vegetable oil, crushed pineapple, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients. Stir until just combined; be careful not to overmix.

Use a spoon or an ice cream scoop to fill each muffin cup about 2/3 full with batter.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely.