Pineapple Coconut Muffins
Delicious muffins filled with crushed pineapple and coconut flakes, perfect for breakfast or snacks.
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.
Notes
For an extra tropical twist, consider adding chopped macadamia nuts to the batter before baking.