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
