Imagine biting into a warm, fluffy muffin that bursts with the tropical flavors of pineapple and coconut—it's a little slice of paradise in every bite! These Pineapple and Coconut Muffins are not just your average breakfast treat; they’re a delightful way to elevate your morning routine or impress guests at brunch. With just 30 minutes from prep to plate, you’ll be savoring the sweet, moist goodness in no time. Ready to whisk up some sunshine? Let’s dive into this delicious recipe that’s sure to become a family favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- Drain the crushed pineapple thoroughly, pressing out excess liquid using a fine-mesh strainer or cheesecloth to prevent the muffins from becoming too wet.
- In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until fully combined and smooth.
- Create a well in the center of the dry ingredients and pour in the wet ingredient mixture. Gently fold the ingredients together using a spatula, being careful not to overmix. Stop when the ingredients are just combined.
- Fold in the drained crushed pineapple and shredded coconut, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle additional shredded coconut on top of each muffin for extra texture and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Prep Your Ingredients: Before you start mixing, measure out all your ingredients. This will streamline the process and ensure you don’t miss anything important!
- Drain the Pineapple Well: To avoid soggy muffins, make sure to drain the crushed pineapple thoroughly. Press it with a fine-mesh strainer or cheesecloth to remove excess liquid.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Add Extra Coconut: For an appealing finish, sprinkle additional shredded coconut on top of the muffins before baking. This adds texture and a beautiful golden color.
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the suggested baking time. A toothpick inserted into the center should come out clean when they’re ready.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container. They can last up to 3 days at room temperature, or you can freeze them for longer storage!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: g
Cholesterol: 35mg
