Introduction
If you’re looking for a delightful treat that combines the tropical sweetness of pineapple and the rich flavor of coconut, this muffin recipe is perfect for you. These Pineapple Coconut Muffins are moist, flavorful, and incredibly easy to make. Great for breakfast, snacks, or dessert, they are sure to become a favorite in your household.
Detailed Ingredients with measures
1 can (20 ounces) crushed pineapple
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sweetened coconut flakes, plus extra for topping
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 18 to 22 minutes
Total Time: 35 to 37 minutes
Yield: Approximately 12 muffins
Enjoy these delightful Pineapple Coconut Muffins that are bursting with flavor. They are perfect for sharing or enjoying all by yourself!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Prepare a muffin pan by lining it with paper liners or lightly greasing the cups.
Step 2: Drain the Pineapple
Place a colander over a bowl and pour the can of crushed pineapple into it. Let the pineapple drain for a few minutes while you reserve the juice in the bowl below.
Step 3: Coat the Pineapple
In a small bowl, toss the drained pineapple with 1 tablespoon of all-purpose flour. This will help prevent the pineapple from sinking in the batter during baking.
Step 4: Mix Dry Ingredients
In a medium bowl, whisk together the remaining all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
Step 5: Combine Wet Ingredients
In a large bowl, mix together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk or an electric mixer to mix until the mixture is smooth.
Step 6: Add Pineapple Juice
Add ½ cup of the reserved pineapple juice to the wet mixture and stir to combine thoroughly.
Step 7: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, taking care not to overmix.
Step 8: Fold in Pineapple and Coconut
Carefully fold in the floured pineapple and 1 cup of sweetened coconut flakes, ensuring not to overmix the batter.
Step 9: Fill Muffin Cups
Spoon the batter into the prepared muffin cups, filling each cup about ¾ full to allow for rising.
Step 10: Add Coconut Topping
Sprinkle a small amount of coconut flakes on top of each muffin for added texture and flavor.
Step 11: Bake the Muffins
Bake the muffins in the preheated oven for 18 to 22 minutes. They are done when a toothpick inserted into the center comes out clean.
Step 12: Cool the Muffins
Allow the muffins to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely.
Notes
Storage
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Serving Suggestions
These muffins can be enjoyed as a breakfast treat or as a snack. They pair well with a light spread of butter or cream cheese.
Customization
Feel free to add nuts, chocolate chips, or dried fruit to the batter for additional flavors and textures.
Cook techniques
Draining Pineapple
Place a colander over a bowl and pour the crushed pineapple into it. Allow the pineapple to drain for a few minutes to remove excess moisture, reserving the juice.
Flouring Pineapple
Toss the drained pineapple with 1 tablespoon of flour in a small bowl. This step helps prevent the pineapple from sinking to the bottom of the muffins during baking.
Mixing Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to combine the dry ingredients evenly.
Mixing Wet Ingredients
In a large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and homogenous.
Combining Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the muffins remain light and fluffy.
Folding in Pineapple and Coconut
Gently fold the floured pineapple and sweetened coconut flakes into the batter. Be cautious not to overmix, as this could affect the texture of the muffins.
Filling Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about ¾ full. This helps achieve a good rise during baking and prevents overflow.
Sprinkling Topping
Sprinkle a small amount of coconut flakes on top of each muffin before baking. This adds a decorative touch and enhances the coconut flavor.
Baking Muffins
Bake the muffins in a preheated oven at 350°F (175°C) for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling Muffins
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. This ensures they set properly and maintains their shape.
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush and drain it thoroughly before using.
What can I substitute for vegetable oil?
You can substitute vegetable oil with melted coconut oil, canola oil, or melted butter if desired.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
Can I freeze the muffins?
Yes, these muffins freeze well. Place them in a freezer-safe container or bag and store for up to 3 months.
Can I reduce the sugar in the recipe?
You can reduce the sugar slightly, but keep in mind that it may affect the sweetness and moisture of the muffins.
Conclusion
These delightful coconut pineapple muffins are a tropical treat that can brighten up any day. Bursting with flavor and texture, they make for a wonderful breakfast or snack. The combination of crushed pineapple and coconut flakes provides a moist and tender crumb, making each bite a delicious experience. Enjoy them fresh, and share with friends for a taste of paradise!
More recipes suggestions and combination
Pineapple Coconut Cake
Transform the muffin recipe into a moist cake by adjusting the baking time and using a bundt pan. Drizzle with a pineapple glaze for an extra touch of sweetness.
Tropical Smoothie Bowl
Blend together pineapple, banana, coconut milk, and a dash of spinach for a refreshing smoothie bowl. Top with granola, coconut flakes, and fresh fruit for added texture.
Pineapple Coconut Overnight Oats
Mix rolled oats with crushed pineapple, coconut flakes, and almond milk. Let them sit overnight for a delicious and nutritious start to your day.
Pineapple Coconut Popsicles
Blend crushed pineapple with coconut milk and a touch of honey. Freeze in molds for a refreshing summer treat.
Coconut and Pineapple Energy Bites
Combine oats, crushed pineapple, coconut flakes, chopped nuts, and honey. Roll into balls for a quick energy-boosting snack on the go.
