Pineapple Coconut Muffins

My son loves muffins so much that my parents have nicknamed him Muffin Man. His favorites are bran and oatmeal muffins but I’m trying to introduce him to more flavors. He doesn’t like chocolate so anything with chocolate has been crossed off my must-try list. Since he loves pineapple on pizza, I thought I’d try a tropical muffin flavor like Pineapple Coconut Muffins. These were a hit with my picky eater! I loved them too and I may have eaten 3 in one afternoon. Strictly for blog research purposes, of course.

The best part about the pineapple coconut muffin recipe is that they are easy to make and they are easy to store as well. Sometimes I even make a few batches and store them in the freezer then just thaw them out when we are ready to eat them.

Ingredients for Pineapple Coconut Muffins:

One of the reasons that I love these muffins is that it doesn’t take a lot to make them. If you do much baking at all you probably have everything but the coconut and pineapple on hand.

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup & 1/2 cup sweetened shredded coconut (separated)
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 cup milk
• 1 cup pineapple (bite-sized pieces, drain juice from can)

Pineapple Coconut Muffins:

These muffins are really easy to make and take just minutes to prepare and only twenty minutes to cook. No mixer required – just two bowls, a whisk, and a spoon. This recipe makes 12 muffins. Everytime I get the ingredients out to make these now my kids are anxiously waiting to get to eat one shortly after I pull them from the oven.

The first step in making the pineapple coconut muffins are to prepare your muffin tin with non-stick cooking spray. Then preheat oven to 350F.

In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.

In a medium bowl, whisk 3 eggs with a fork. Make sure yokes are fully beaten.

Add milk to the egg mixture and whisk until fully combined.

Pour egg & milk mixture into dry ingredients and stir until well mixed.

Stir in pineapple into the wet and dry mixture. Remember you are more so folding in the pineapple as you don’t need to over mix this part. As over mixing can have your Pineapple coconut muffins come out dense.

Pour your pineapple coconut muffin mixture evenly into 12 muffin tins. I used two muffin pans as mine only holds 6.

To ensure that coconut flavor isn’t overpowered by the pineapple I sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin. Then Bake the pineapple coconut muffins for 20 minutes or until done.

Let cool in the pan for 10 minutes then remove from tin to finish cooling on a cooling rack. Now it is time to enjoy one, or two of your freshly baked muffins. I know I always at least eat one even before they fully cool because they are so good.

Store the pineapple coconut muffins in a sealed container in the fridge to ensure maximum freshness. You can even use a Ziploc bag if you like to store them in. I know in my house they are only stored for 2-3 days because any longer than that and the muffins are gone.

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Yield: 12

Pineapple Coconut Muffins

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Delicious Pineapple Coconut Muffins that bring that tropical flavor to your mouth. Easy to make and are sure to please those who enjoy coconut and pineapple.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup & 1/2 cup sweetened shredded coconut (separated)
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 cup milk
• 1 cup pineapple (bite-sized pieces, drain juice from can)

Instructions

1. Prepare your muffin tin with non-stick cooking spray.
2. Preheat oven to 350F.
3. In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
4. In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
5. Pour egg & milk mixture into dry ingredients and stir until well mixed.
6. Stir in pineapple.
7. Pour into 12 muffin tins.
8. Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
9. Bake 20 minutes or until done.
10. Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
11. Store in a sealed container in the fridge.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 267mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 3g

These values are automatically calculated and all nutritional information provided is simply a guideline. For exact nutritional information, consult your dietitian.

For more tasty muffin recipes, check out a few of my favorites…

Raspberry White Chocolate Muffins – great for breakfast or dessert!

Stud Muffins with bacon, cheese, garlic and green onions.

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