Tropical Coconut Pineapple Muffins
Soft and fluffy muffins bursting with tropical flavors from sweet pineapples and rich coconut, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup canned crushed pineapple (drained)
- 0.5 cups shredded coconut (unsweetened or sweetened) Use as per preference
- 0.5 cups milk Non-dairy alternative can be used
- 0.33 cups vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract Ensure it is alcohol-free
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a separate bowl, combine the drained crushed pineapple, shredded coconut, milk, vegetable oil, egg, and vanilla extract. Mix until well incorporated.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined with a few lumps remaining.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a unique twist, substitute milk with oat milk or coconut milk. Avoid overmixing to keep muffins soft. Store in an airtight container at room temperature for up to 3 days; refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in an oven at 350°F (175°C) for 5-8 minutes.