Why You’ll Love This Recipe
- Bursting with tropical flavors: The combination of pineapple and coconut is refreshing and delicious.
- Quick and easy: Simple ingredients and minimal prep time make these muffins perfect for any occasion.
- Soft and moist texture: Thanks to the pineapple juice and melted butter.
- Perfect for breakfast or snacking: Enjoy them fresh or on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple (drained, reserve juice)
- ½ cup milk
- ¼ cup pineapple juice
- ¼ cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven: Set your oven to 350°F (180°C) and line a muffin pan with 12 paper liners.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, shredded coconut, baking powder, and salt.
- Add wet ingredients: Stir in the crushed pineapple, milk, pineapple juice, melted butter, egg, and vanilla extract. Mix until just combined—avoid overmixing.
- Fill the muffin cups: Divide the batter evenly among the 12 muffin liners.
- Bake: Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Bake time: 18-22 minutes
- Total time: 30 minutes
Variations
- Crunchy topping: Sprinkle some toasted coconut or chopped nuts on top before baking.
- Extra sweetness: Add ½ cup white chocolate chips or raisins.
- Gluten-free: Use a gluten-free flour blend for a wheat-free version.
- Dairy-free: Swap milk for coconut milk and butter for melted coconut oil.
- Coconut lovers: Add a few drops of coconut extract for a stronger coconut flavor.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Freeze muffins for up to 3 months. Thaw at room temperature before eating.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Just chop it finely and use fresh juice in place of canned pineapple juice.
How do I keep the muffins moist?
Don’t overmix the batter, and be sure not to overbake them.
Can I add nuts to this recipe?
Absolutely! Chopped macadamia nuts or pecans add a nice crunch.
What if I don’t have pineapple juice?
You can substitute orange juice or additional milk.
Can I make mini muffins instead?
Yes! Reduce the baking time to about 12-15 minutes.
How do I make these muffins vegan?
Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and swap the dairy for plant-based alternatives.
Can I toast the coconut before adding it?
Yes! Toasted coconut adds a deeper, nuttier flavor to the muffins.
Why did my muffins turn out dense?
Overmixing the batter can lead to dense muffins. Stir just until combined.
Can I add a glaze on top?
Yes! A simple powdered sugar and pineapple juice glaze would be delicious.
Are these muffins freezer-friendly?
Yes! Wrap them tightly and freeze for up to 3 months.
Conclusion
Pineapple coconut muffins are an easy, flavorful treat that brings a taste of the tropics to your table. With a soft, moist texture and a hint of sweetness, they make the perfect breakfast or snack. Try different variations, store them for later, and enjoy this simple yet delicious recipe!
Print
Pineapple Coconut Muffins
- Total Time: 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Pineapple Coconut Muffins are soft, moist, and packed with tropical flavors! Made with shredded coconut, pineapple, and a hint of vanilla, they are perfect for breakfast, snacks, or a sweet treat. Quick and easy to bake in just 30 minutes!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup shredded coconut
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup crushed pineapple (drained)
- 1/2 cup milk
- 1/4 cup pineapple juice
- 1/4 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
- Combine wet ingredients: Add pineapple, milk, pineapple juice, melted butter, egg, and vanilla. Stir until just combined.
- Fill muffin cups: Divide the batter evenly between the 12 muffin liners.
- Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, sprinkle toasted coconut on top before baking.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 2 months and thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
