Pineapple Coconut Muffins

I absolutely love these Pineapple Coconut Muffins! They transport me to a tropical paradise with every bite. The sweet pineapple chunks and flaky coconut create the perfect balance of flavors that will brighten any morning. I’ve perfected this recipe through countless test batches, and I’m thrilled to share it with you today!

Why You’ll Love These Pineapple Coconut Muffins

These Pineapple Coconut Muffins are my go-to when I need a quick tropical escape! The moist, tender crumb is packed with juicy pineapple pieces and coconut flakes that crisp up beautifully on top. They’re not too sweet, making them perfect for breakfast, but satisfying enough for dessert. Plus, they’re super simple to make with ingredients you might already have in your pantry!

Recipe Ingredients

• 8 tablespoons (4 ounces) unsalted butter, very soft
• 1 cup (7 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk
• 1 1/4 cups sweetened, flaked coconut, divided
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup (6 ounces) drained pineapple cubes, chopped

How To Make Pineapple Coconut Muffins

1. I start by adjusting my oven rack to the upper-middle position and preheating to 375°F (190°C). Then I line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, I stir the butter with sugar and salt until creamy and well combined.
3. Next, I whisk in the eggs one at a time until fully incorporated.
4. I add the coconut milk and 3/4 cup of the flaked coconut, whisking until mixed.
5. Then I add the flour and baking powder to the bowl and whisk until just combined. I’m careful not to overmix!
6. Gently, I fold in those juicy pineapple cubes.
7. I divide the batter evenly between the muffin cups and sprinkle the tops with the remaining coconut.
8. I bake until they’re golden and just set, which takes about 20 minutes in my oven.
9. After baking, I let the Pineapple Coconut Muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Expert Tips

• Don’t overmix the batter once you add the flour this keeps your Pineapple Coconut Muffins tender!
• Make sure your pineapple is well-drained to prevent soggy muffins.
• Softened butter works best for creating that perfect crumb texture.
• Toast a small portion of the coconut before sprinkling on top for extra flavor and crunch.
• The muffins are done when a toothpick inserted comes out with a few moist crumbs but no wet batter.

Recipe Variations & Possible Substitutions

I sometimes like to change things up with my Pineapple Coconut Muffins recipe! Try adding 1/2 teaspoon of vanilla extract or a touch of rum extract for extra flavor. You can swap fresh pineapple for the canned if you have it just make sure to drain it well. Brown sugar can replace white sugar for a deeper flavor. If you’re avoiding dairy, coconut oil works great instead of butter. For a healthier version, I’ve successfully used whole wheat flour for half of the all-purpose flour.

Serving and Pairing Suggestions

I love serving these Pineapple Coconut Muffins slightly warm with a pat of butter that melts into all the nooks and crannies. They pair wonderfully with a cup of coffee or tropical-flavored tea. For brunch, I serve them alongside scrambled eggs and fresh fruit for a balanced meal. For a dessert twist, try topping a warm muffin with a small scoop of vanilla ice cream!

Storage and Reheating Tips

My Pineapple Coconut Muffins stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, I freeze them in a ziplock bag for up to 3 months. To reheat, I pop them in the microwave for 15-20 seconds or in a 350°F oven for about 5 minutes. The toasted coconut on top might lose some crispness over time, but the flavor is still amazing!

Recipe FAQs

Can I use light coconut milk? Yes! I’ve used light coconut milk and the muffins still turn out delicious, just slightly less rich.

Can I make mini Pineapple Coconut Muffins? Absolutely! I reduce the baking time to about 12-15 minutes for mini muffins.

Is fresh or canned pineapple better? Both work well! I prefer canned for convenience, but fresh gives a more vibrant flavor.

Why did my coconut topping burn? If your coconut is browning too quickly, cover the muffins loosely with foil for the last few minutes of baking.

Can I make these dairy-free? Yes! Replace the butter with coconut oil for delicious dairy-free Pineapple Coconut Muffins.

Troubleshooting Tips

If your muffins are sinking in the middle, your oven temperature might be too high or the muffins need a bit more baking time. When my Pineapple Coconut Muffins turn out too dense, it’s usually because I’ve overmixed the batter. If the coconut topping falls off, try gently pressing it into the batter before baking.

You might have measured too much flour I recommend using a kitchen scale for precision. If they stick to the liners, let them cool completely before peeling.

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