Introduction
Indulge in the tropical flavors of these delightful Pineapple Coconut Muffins. Perfect for breakfast or a snack, these muffins are moist, fluffy, and bursting with sweetness. With crushed pineapple and shredded coconut in every bite, they’re a delightful twist on traditional muffins that will transport you straight to a sunny paradise. Baking these delicious treats is a breeze, and they’re 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 shredded coconut, plus extra for topping
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 18 to 22 minutes
Total Time: 35 minutes (including prep time)
Yield: 12 muffins
These Pineapple Coconut Muffins are not only easy to make but also deliciously satisfying. With their perfect blend of flavors and cozy aroma, they are sure to be a hit wherever you serve them!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or grease it lightly.
Step 2: Drain the Pineapple
Place a colander over a bowl and pour the crushed pineapple into it. Allow it to drain for a few minutes, collecting the juice in the bowl.
Step 3: Prepare the Pineapple
In a small bowl, toss the drained pineapple pieces with 1 tablespoon of flour to prevent them from sinking in the batter.
Step 4: Mix Dry Ingredients
In a medium bowl, whisk together the remaining flour, baking powder, baking soda, salt, and cinnamon.
Step 5: Combine Wet Ingredients
In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Step 6: Add Pineapple Juice
Add the reserved pineapple juice to the wet mixture and stir to combine.
Step 7: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 8: Fold in Pineapple and Coconut
Fold in the floured pineapple pieces and 1 cup of shredded coconut, being careful not to overmix.
Step 9: Prepare Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about ¾ full.
Step 10: Add Topping
Sprinkle a small amount of shredded coconut on top of each muffin.
Step 11: Bake the Muffins
Bake for 18 to 22 minutes, or until 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, then transfer them to a wire rack to cool completely.
Notes
Note 1: Muffin Variations
You can add nuts or chocolate chips for additional flavor and texture.
Note 2: Storage
Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Note 3: Coconut Topping
For an extra toasted flavor, you can lightly toast the shredded coconut before sprinkling it on top.
Note 4: Serving Suggestions
These muffins pair well with butter or cream cheese for added richness.
Cook techniques
Draining Pineapple
Place a colander over a bowl and pour the crushed pineapple into it. Allow it to drain for a few minutes to separate the juice from the fruit.
Tossing with Flour
Coat the drained pineapple pieces with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
Mixing Dry Ingredients
In a medium bowl, whisk together all dry ingredients such as flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution.
Combining Wet Ingredients
In a large bowl, mix the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and homogeneous.
Adding Pineapple Juice
Incorporate the reserved pineapple juice into the wet mixture, enhancing the flavor and moisture of the muffins.
Folding in Ingredients
When adding dry ingredients to wet ingredients, stir gently until just combined. Fold in the floured pineapple pieces and shredded coconut, being careful not to overmix.
Filling Muffin Cups
Spoon the batter into muffin cups, filling each about ¾ full to allow room for the muffins to rise while baking.
Tracking Baking Time
Bake the muffins for 18 to 22 minutes, checking for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.
Cooling Muffins
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they maintain the right texture.
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to chop it finely and drain it well to avoid excess moisture in the batter.
Can I substitute the vegetable oil?
Yes, you can substitute vegetable oil with other oils such as canola oil or melted coconut oil.
What can I use in place of eggs for a vegan version?
You can substitute eggs with applesauce, mashed bananas, or flaxseed meal mixed with water for a vegan version.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Can I freeze these muffins?
Yes, these muffins can be frozen. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Conclusion
The pineapple coconut muffins are a delightful treat that combines tropical flavors with a moist and fluffy texture. Perfect for breakfast or as a snack, these muffins are sure to please anyone who enjoys the sweet taste of pineapple and the chewiness of coconut. The combination of sugars adds depth to the flavor, while the spices create a warm, inviting aroma that fills your kitchen. Enjoy them fresh from the oven or toasted with a little butter for an extra indulgence.
More recipes suggestions and combination
Pineapple Coconut Cake
Transform the muffin recipe into a larger pineapple coconut cake by adjusting the baking time. Layer with cream cheese frosting for added richness.
Coconut Pancakes with Pineapple Syrup
Make fluffy pancakes infused with shredded coconut and serve with a warm syrup made from the reserved pineapple juice for a delectable breakfast.
Pineapple Coconut Smoothie
Blend together frozen pineapple, coconut milk, and shredded coconut for a refreshing and creamy smoothie that captures the flavors of your muffins.
Tropical Fruit Salad
Combine diced pineapple, shredded coconut, and other tropical fruits like mango and kiwi for a vibrant and nutritious salad that makes a perfect side dish.
Pineapple Coconut Oatmeal
Add crushed pineapple and shredded coconut to your morning oatmeal for a sweet, tropical twist that complements the traditional flavors beautifully.
