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Tropical Pineapple Muffins with Coconut Recipe

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4.3 from 31 reviews

  • Author: Chef
  • Total Time: 30 mins
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Moist, fruity pineapple muffins with a delightful hint of coconut, offering a perfect tropical breakfast or snack that’s easy to make and full of sunshine flavor.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 2 large eggs
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 1 cup crushed pineapple, drained
  • ¼ cup shredded coconut (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375 °F (190 °C) and line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined to ensure an even rise and sweetness throughout the muffins.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the milk and vegetable oil and whisk until the mixture is smooth and homogenous, creating the muffin batter base.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined; avoid overmixing to keep the muffins tender.
  5. Add Pineapple and Coconut: Fold in the drained crushed pineapple and shredded coconut (if using) evenly into the batter, distributing the tropical flavors throughout.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about ¾ full to give the muffins room to rise without spilling over.
  7. Bake the Muffins: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm for best flavor.

Notes

  • For an extra burst of tropical flavor, drizzle the muffins with a lime glaze made from lime juice and powdered sugar once cooled.
  • Be sure to drain the pineapple well to avoid making the batter too wet, which can affect the texture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American / Tropical

Find it online: https://kitchenmartha.com/tropical-pineapple-muffins-with-coconut-recipe/