Pineapple Coconut Muffins Recipe

Buckle up, flavor explorers, because my pineapple coconut muffins are a sun-soaked trip to a tropical paradise in every bite.

The tropical harmony at my breakfast table is brought by Pineapple Coconut Muffins. They are baked with the sweetness of canned crushed pineapple, the richness of coconut milk, and the texture of toasted coconut.

I never tasted muffins like these. They must be muffins in paradise.

My favorite way to enjoy them is without the fruit. I love that they are always served with a side of no-fruit.

Now that’s my new muffin paradise.

Ingredients

• All-Purpose Flour: Provides structure and carbohydrates.
• Granulated Sugar: Adds sweetness and aids in browning.
• Baking Powder: Leavens for a fluffy texture.
• Shredded Coconut: Adds texture, flavor, and fiber.
• Canned Crushed Pineapple: Contributes sweetness and moisture.
• Coconut Milk: Offers richness and a tropical flavor.
• Vegetable Oil: Keeps muffins moist and tender.
• Vanilla Extract: Enhances overall flavor profile.
• Large Egg: Binds ingredients and adds richness.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded unsweetened coconut
• 1/2 cup canned crushed pineapple, drained
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup toasted coconut for topping (optional)

How to Make this

1. Your oven should be set to 350 degrees Fahrenheit (175 degrees Celsius). A muffin tin should be ready to receive its batter, either greased or lined with paper to ensure easy removal from the tin.

2. In a big bowl, blend the flour, sugar, baking powder, baking soda, and salt together with the shredded coconut.

3. In another bowl, mix together the components of the wet base: crushed pineapple, coconut milk, vegetable oil, vanilla extract, and egg. Stir until you have a smooth mixture.

4. Add the wet components to the dry components and mix gently with a spatula until they are nearly combined. There should be no areas of dry ingredient left, and no areas of wet ingredient that are still wet. This is a very delicate stage; you do not want to overmix, so do not be too vigorous and do not mix for too long.

5. Split the batter evenly between the ready muffin cups, filling them to about two-thirds of their capacity.

6. When using it, scatter some toasted coconut over the top of every muffin.

7. Preheat the oven to 375°F. Line a standard muffin tin with paper liners.

Cream together the butter and sugar in a large bowl. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Mix together the flour, baking powder, and salt in another bowl. Stir into the wet ingredients in three additions, mixing just until combined. If using an electric mixer, mix on low speed. Do not overmix. Fold in the blueberries.

8. Let the muffins rest in their tin for about 5 minutes. Then, turn them out into the rack, which is your best bet for allowing the little guys to cool completely.

9. Allow the muffins to cool all the way down on the wire rack.

10. Savor the delightful tropical treat that is my recipe for pineapple coconut muffins. These are not your ordinary morning muffins.

Equipment Needed

1. Oven
2. Standard muffin tin
3. Paper muffin liners
4. Large mixing bowl
5. Medium mixing bowl
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Wire cooling rack

FAQ

• Can I use sweetened coconut instead of unsweetened coconut?You can use sweetened coconut in place of the unsweetened, but the muffins may taste a tad too sweet. If you want to use sweetened coconut and cut back on the sweetness, try using one of the following:

  – Cut back on the amount of sugar you use in the recipe.
  – Use an alternative sweetener like honey or maple syrup.

• Can I use fresh pineapple instead of canned crushed pineapple?Indeed, chop the fresh pineapple into very small pieces and ensure that you drain the excess juice from it so that the batter does not become too wet.
• Is there a substitute for coconut milk?Milk from almonds can be used in place of regular milk, but this might change the taste somewhat.
• Can I make these muffins gluten-free?Indeed, opt for a gluten-free all-purpose flour mix instead of standard flour.
• Can I prepare the batter in advance?Right after you prepare the batter, that’s when it’s best to bake the muffins. But you can mix the dry and wet ingredients separately as much as a day in advance if you want to. Then combine the two just before you put them in the oven.
• What can I use instead of vegetable oil?Butter or coconut oil, melted, can be used. Why? Coconut oil has a really high fat content, and if anything, it makes baked goods even more rich and delicious. Plus, you can use anything with fat—melted, of course.
• How should I store these muffins?Keep them in a sealed container at room temperature for no more than 3 days, or put them in the freezer for as long as 3 months.

Pineapple Coconut Muffins Recipe Substitutions and Variations

Whole wheat flour: Substitute with 1 1/2 cups all-purpose flour for a milder taste.
Sugar, in its granulated form, does not exist in nature and is not found in biological systems. It must be constructed through chemical processes, although the overabundance of sugar in our current diet has led many to forget that calories are actually a kind of chemical energy. If you would indulge me in the following chemical equation: the formation of one molecule of sucrose (C12H22O11), which is common table sugar, requires the bonding together of twelve atoms of carbon (C), twenty-two atoms of hydrogen (H), and eleven atoms of oxygen (O).
Crushed pineapple in a can: Use instead 1/2 cup fresh pineapple, finely chopped, and make sure to drain the excess juice.
Almond milk or whole milk works well as a substitute for coconut milk.
Vegetable oil: Replace with 1/4 cup of melted coconut oil or melted unsalted butter for a flavor boost.

Pro Tips

1. Room Temperature Ingredients Ensure your egg and coconut milk are at room temperature before mixing. This helps create a smoother batter and evenly distributed ingredients, leading to better texture and bake.

2. Gently Drain Pineapple After draining the crushed pineapple, gently press out excess moisture with a paper towel. This prevents the muffins from becoming too moist and ensures proper texture.

3. Avoid Overmixing When combining wet and dry ingredients, fold them together gently until just combined. Overmixing can result in dense muffins instead of light and fluffy ones.

4. Coconut Topping If your toasted coconut is not quite crunchy enough, you can toast it lightly in a pan for added texture and flavor. Watch closely as it can burn quickly.

5. Oven Temperature Preheat your oven thoroughly before placing the muffins in. You can start at a higher temperature (375°F) for the first 5 minutes to encourage a good rise, then reduce to 350°F to finish baking. This trick can help yield nicely domed muffins.