Pineapple and Coconut Muffins are a tropical treat that combines the sweetness of pineapple with the rich flavor of coconut. They’re perfect for breakfast, a snack, or a light dessert. Here’s a recipe to make these delicious muffins:
Ingredients:
For the Muffins:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter (melted and cooled)
- 1/2 cup (120ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120g) crushed pineapple (drained)
- 1/2 cup (50g) sweetened shredded coconut
For the Coconut Topping (optional):
- 1/4 cup (25g) sweetened shredded coconut
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
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Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
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Mix Wet Ingredients:
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well combined.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
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Fold in Pineapple and Coconut:
- Gently fold in the crushed pineapple and shredded coconut.
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Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Prepare and Add Coconut Topping (Optional):
- If using the coconut topping, sprinkle a bit of shredded coconut over the top of each muffin before baking.
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Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
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Cool:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- Pineapple: Make sure to drain the crushed pineapple well to avoid adding too much moisture to the batter.
- Coconut: Toasting the shredded coconut before adding it to the batter can enhance its flavor. To toast, place it in a dry skillet over medium heat and stir frequently until golden brown.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Pineapple and Coconut Muffins offer a delightful tropical flavor that’s sure to brighten your day. Enjoy them fresh out of the oven or toasted for an extra touch of warmth!
