Pineapple Coconut Muffins

Enjoy a taste of the tropics for breakfast! Crushed pineapple and sweet coconut flakes give these moist muffins a sunny taste.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 22

Cooling Time (estimate) 19

Total Time 51

Servings regular muffins or 48 mini muffins

Calories 212kcal

Author Toni Dash

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.

Notes

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.

Nutrition