Pineapple Coconut Muffins: The Ultimate Tropical Muffin Recipe
Introduction to Pineapple Coconut Muffins
Pineapple Coconut Muffins are a delightful way to bring a taste of the tropics into your kitchen. Bursting with sweet pineapple and coconut flavors, these muffins are perfect for breakfast, snacks, or any time you crave a bit of sunshine. They’re easy to make and even easier to enjoy, making them a favorite for families and friends alike.
A Personal Story Behind My Pineapple Coconut Muffins Journey
I first discovered Pineapple Coconut Muffins during a family vacation in Hawaii. The moment I took a bite, I was transported to a sunny beach, with the gentle sound of waves in the background. Since then, I’ve made it my mission to recreate that tropical joy at home. Each time I bake these muffins, I’m reminded of the warmth and happiness of that vacation, and I love sharing that experience with my loved ones.
What Makes This Pineapple Coconut Muffins Recipe Special?
This recipe is special for several reasons. First, it features crushed pineapple, which adds natural sweetness and moisture. The combination of granulated and brown sugar gives the muffins a rich flavor, while the coconut flakes add a delightful texture. Additionally, the use of cinnamon elevates the taste profile, making these muffins not only delicious but also comforting. Perfect for any occasion, these muffins are sure to become a beloved staple in your baking repertoire.
The Full Pineapple Coconut Muffins Recipe
Ingredients
- 1 20-ounce can crushed pineapple, drained
- 3 cups plus 3 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes, divided
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin pan with liners or nonstick cooking spray for easy removal.
- In a small bowl, mix the drained pineapple with 3 tablespoons of flour. This will help prevent the pineapple from sinking to the bottom of the muffins. Set aside.
- In another bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of the dry ingredients. Set aside.
- In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined. This mixture should be smooth and creamy.
- Add the reserved pineapple juice to the wet mixture and stir. Gradually mix in the flour mixture until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the crushed pineapple and half of the coconut flakes. This adds flavor and texture to your muffins.
- Spoon the batter into each muffin cup, filling them to the top for a generous muffin. Sprinkle the remaining coconut flakes over the muffins for a beautiful finish.
- Bake full-sized muffins for 18-22 minutes or mini muffins for 12-15 minutes, or until a toothpick inserted in the center comes out clean. This is a great time to enjoy the wonderful aroma filling your kitchen!
- Once baked, let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Serving Suggestions and Variations for Pineapple Coconut Muffins
These Pineapple Coconut Muffins are delicious on their own, but there are several ways to enjoy them even more. Serve them warm with a pat of butter or a drizzle of honey for a sweet treat. For an extra tropical twist, consider adding chopped macadamia nuts to the batter before baking. You can also pair these muffins with a tropical fruit salad or a refreshing glass of iced tea for a perfect brunch spread.
Frequently Asked Questions About Pineapple Coconut Muffins
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just make sure to chop it finely and drain any excess juice.
Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend. Just ensure it includes xanthan gum for the best results.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply reheat them in the microwave for a quick snack.
Pineapple Coconut Muffins
Ingredients
Main Ingredients
- 20 ounce crushed pineapple drained
- 3 cup all-purpose flour divided
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes divided
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin pan with liners or nonstick cooking spray for easy removal.
- In a small bowl, mix the drained pineapple with 3 tablespoons of flour. Set aside.
- In another bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Add the reserved pineapple juice to the wet mixture and stir. Gradually mix in the flour mixture until just combined.
- Fold in the crushed pineapple and half of the coconut flakes.
- Spoon the batter into each muffin cup, filling them to the top. Sprinkle the remaining coconut flakes over the muffins.
- Bake full-sized muffins for 18-22 minutes or mini muffins for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.