Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, I stir the butter with sugar and salt until creamy and well combined.
- Next, I whisk in the eggs one at a time until fully incorporated.
- I add the coconut milk and 3/4 cup of the flaked coconut, whisking until mixed.
- Then I add the flour and baking powder to the bowl and whisk until just combined. I’m careful not to overmix!
- Gently, I fold in those juicy pineapple cubes.
- I divide the batter evenly between the muffin cups and sprinkle the tops with the remaining coconut.
- I bake until they’re golden and just set, which takes about 20 minutes in my oven.
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 206 kcal
- Sugar: 19g
- Sodium: 56mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 14mg