If you love tropical flavors these delicious Pineapple Coconut Muffins are going to be a new favorite! Brimming with crushed pineapple and shredded coconut in a moist, delicious muffin.
This breakfast option will transport you to a tropical island with pineapple and coconut flavor. Coconut pineapple muffins have the flavor of an alcohol-free pina colada (pina colada lovers take note!). They can be made as regular sized muffins or mini muffins; baking times are included for both.
There are many favorite muffins recipes: White Chocolate Raspberry muffins, Morning Glory muffins, Coffee Cake muffins, Lemon muffins, Peanut Butter Banana muffins and more.
This pineapple coconut muffin recipe will be right in there with classic muffin recipes you love. Add a bit of the tropics to your breakfast table. No travel required.
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Recipe Ingredients Notes
- Canned crushed pineapple. You’ll use one 20-ounce can of crushed pineapple. Drain and reserve the juice.
- All purpose flour. Regular all-purpose flour or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use Bob’s Red Mill gluten-free 1-to-1 flour blend.
- Rising agents. Both baking powder and baking soda are used to get the perfect muffin.
- Sugar. Both brown sugar and granulated sugar are used. This gives the muffins a delicious sweetness.
- Vegetable oil. This keeps the muffins moist.
- Sweetened coconut flakes. You’ll use 1 cup divided. Half will go into the muffin batter and the rest on top. Be sure to use sweetened coconut.
How to Make it
This recipe can make full size muffins or mini muffins. The different baking times are included below.
STEP 1. Preparation
Preheat the oven to 350 degrees F and line a muffin tin with muffin liners or spray with nonstick cooking spray.
STEP 2. Make the batter
In a small bowl, stir together the drained pineapple pieces and 3 tablespoons flour. Set aside (photo 1). This helps the pineapple incorporate into the batter instead of dropping to the bottom of the muffins.
In a separate bowl, whisk the dry ingredients: remaining flour, baking powder, baking soda, cinnamon and salt until well combined (photo 2). Set aside.
In a third bowl combine the wet ingredients and sugars. Whisk together the oil, sugar, eggs, and vanilla extract until well combined (photo 3). Add the reserved pineapple juice and stir to mix (photo 4).
Stir in the flour mixture into the wet ingredient until just combined (photo 5). Fold in the crushed pineapple and half the coconut flakes.
STEP 3. Scoop and Bake
Spoon the mixture into each muffin cup until the cup is full (photo 6). Sprinkle the remaining sweetened coconut over the top of each muffin.
Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.
STEP 4. Cool
After baking allow the muffins to cool for 10 minutes in the pan then remove to fully cool on a cooking rack (photo 7 are mini muffins and photo 8 are full sized muffins). These homemade pineapple coconut muffins are best enjoyed when they are slightly warm or at room temperature.
Recipe Tips
Do not overmix the batter. Overmixing causes the muffins to be tougher and more dense. Mix just until the ingredients are combined.
Do not overbake. Using the toothpick insertion method to check for doneness. If some crumbs stick to the toothpick that’s ok it just should not be wet indicating uncooked batter.
How to Store
Store in an airtight container with paper towels lining the container for 3-4 days at room temperature or 5 days in the refrigerator. The paper towels absorb extra moisture. NOTE: chilling muffins will change their texture slightly.
Freezing: allow the muffins to fully cool then place in a freezer-safe airtight container and freeze for up to 3 months. Thaw in the refrigerator.
Frequently Asked Questions
We recommend crushed canned pineapple due to the moisture content. Its small pieces mix into the batter well and the juice will also be used. Using fresh pineapple doesn’t allow the extra moisture from the juice to be added to the batter.
Coconut flour absorbs moisture differently than all purpose flour and isn’t a direct one-to-one swap for regular flour.
Yes if you prefer a less sweet muffin. Be sure to use shredded coconut and not unsweetened coconut flakes which are much larger.
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Recipe
Pineapple Coconut Muffins
Ingredients
- 1 20-ounce can crushed pineapple drained with juice reserved
- 3 cups plus 3 tablespoons all purpose flour divided. Regular or gluten-free measure-for-measure flour can be used.
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes divided
Instructions
- Preheat the oven to 350 degrees F. Prepare a muffin pan(s) with muffin liners or spray with nonstick cooking spray.
- In a small bowl, stir together the drained pineapple pieces and the 3 tablespoons flour. Set aside.1 20-ounce can crushed pineapple
- In a separate bowl, whisk the remaining flour, baking powder, baking soda, cinnamon and salt until well combined. Set aside.3 cups plus 3 tablespoons all purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- In a third bowl, whisk the oil, sugar, eggs, and vanilla extract until well combined.1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the reserved pineapple juice and stir to mix. Then, stir in the flour mixture until just combined.
- Fold in the crushed pineapple and half the coconut flakes.1 20-ounce can crushed pineapple, 1 cup sweetened coconut flakes
- Spoon the mixture into each baking cup until the cup is full. Sprinkle the remaining sweetened coconut over the top of each muffin.
- Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.
- Remove the muffin pan from oven. Allow muffins to cool for 5-10 minutes in the pan then transfer to a wire rack to cool completely.
bakingdancer says
These are very very delicious! Moist along with great flavour. And a simple recipe. Everyone loved them.