Go Back
For the perfect pineapple coconut muffins, you need these main ingredients: - 1 cup all-purpose flour - 1/2 cup shredded coconut (unsweetened) - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/3 cup vegetable oil - 1/2 cup crushed pineapple (drained) - 1/4 cup milk (or coconut milk for extra flavor) - 1 large egg - 1 teaspoon vanilla extract These ingredients work together to create a soft, moist muffin with a tropical twist. You can add some fun flavors with these optional ingredients: - 1/4 cup chopped walnuts or macadamia nuts Nuts bring a nice crunch and complement the tropical taste. You can mix and match based on your taste! If you have dietary needs, here are some easy swaps: - Use whole wheat flour for added fiber. - Substitute coconut milk for regular milk for a richer flavor. - For a vegan option, replace the egg with 1/4 cup of applesauce. These substitutions keep the muffins tasty while fitting your diet. Enjoy your baking adventure! Start by gathering all your ingredients. You will need flour, shredded coconut, baking powder, baking soda, salt, sugar, vegetable oil, crushed pineapple, milk, an egg, and vanilla extract. If you like nuts, grab some walnuts or macadamia nuts. Preheat your oven to 375°F (190°C). This step is key for baking. 1. Mix Dry Ingredients: In a big bowl, combine the flour, coconut, baking powder, baking soda, and salt. Whisk them well until mixed. 2. Combine Wet Ingredients: In another bowl, mix sugar and vegetable oil. Stir until it looks creamy. Add the drained pineapple, milk, egg, and vanilla extract. Mix it all together until smooth. 3. Combine Mixtures: Pour the wet mix into the dry mix. Fold gently until just combined. Be careful not to overmix. If you like, fold in the nuts. 4. Fill Muffin Tin: Use a spoon to divide the batter into your muffin tin. Fill each cup about two-thirds full. 5. Bake: Place the muffin tin in the oven. Bake for 18 to 22 minutes. A toothpick should come out clean when inserted into the center. 6. Cool: Let the muffins cool in the pan for five minutes. Then, move them to a wire rack to cool fully. To check if your muffins are done, use a toothpick. Insert it into the middle of a muffin. If it comes out clean, they are ready. If there’s batter on the toothpick, let them bake a bit longer. Always trust your nose, too! The smell of baked muffins will fill your kitchen when they are close to done. To make your muffins soft and fluffy, mix the dry and wet ingredients separately first. When you combine them, fold gently. Overmixing can make muffins tough. Aim for a batter that is just combined. You can also add extra coconut for a chewier texture. This will enhance the tropical flavor. Keep your muffins fresh by storing them in an airtight container. Place them at room temperature for up to three days. For longer storage, you can freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Serve your muffins warm for the best taste. You can add a sprinkle of shredded coconut on top for a nice look. A dollop of whipped cream or cream cheese frosting pairs well too. If you want to add a twist, try serving them with a tropical fruit salad. This makes for a delightful breakfast or snack. {{image_2}} You can easily change your muffins by adding more fruit. Mango and banana work great. Add 1/2 cup of diced mango for a sweet twist. Or mash one ripe banana into the wet mix. Both fruits add flavor and moisture. This makes your muffins even more tropical and fun. If you want a healthier muffin, use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also lower the sugar. Try using 1/3 cup of sugar or a sugar substitute. The muffins will still taste amazing with less sugar. To make these muffins vegan, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. For a gluten-free option, swap all-purpose flour for gluten-free flour. Make sure your baking powder is gluten-free too. These simple swaps keep the muffins tasty and enjoyable for everyone. To keep your pineapple coconut muffins fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. You can place the muffins on the counter for up to two days. If you want them to last longer, move them to the fridge. Just remember, the fridge can make muffins a bit dry. If you want to save your muffins for later, freezing is a great option. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. Just label the bag with the date to keep track. To bring back the fresh taste of your muffins, you can reheat them easily. For a quick option, use the microwave for about 15-20 seconds. If you prefer a crispy top, pop them in the oven at 350°F (175°C) for 5-10 minutes. This way, you can enjoy your muffins just like they were fresh out of the oven. You can check if the muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. You should also see a nice golden color on top. Bake them for about 18 to 22 minutes at 375°F (190°C) for best results. Yes, you can use fresh pineapple instead of canned. Just chop it into small pieces and drain any excess juice. Fresh pineapple adds a bright, juicy flavor. It may change the texture a bit, but it will still taste amazing. If you want to skip shredded coconut, try using oats or almond flour. You could also use chopped nuts for a different texture. Each option gives a unique taste, so feel free to experiment based on what you like. These muffins stay fresh for about three days at room temperature. Keep them in an airtight container to maintain their moisture. You can also freeze them for up to three months. Just thaw them in the fridge or microwave when you want to enjoy them again. In this article, we explored the ingredients needed for pineapple coconut muffins. We discussed how to prepare and bake them, plus tips for texture and storage. Variations included tropical fruits and healthier options. Remember, you can adapt the recipe to fit your diet. Fresh muffins are a joy, and these tips help keep them tasty. Enjoy making these delightful treats and share them with friends! You’ll impress everyone with your baking skills. Keep experimenting and have fun in the kitchen!

Pineapple Coconut Muffins

Delight your taste buds with these delicious Pineapple Coconut Muffins! Bursting with tropical flavors, these easy-to-make treats combine fresh pineapple and shredded coconut for a perfect morning pick-me-up. Whether enjoyed as a snack or breakfast, they're sure to impress. Click through to discover the full recipe and bring a taste of paradise to your kitchen today! Perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup shredded coconut (unsweetened)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/3 cup vegetable oil

1/2 cup crushed pineapple (drained)

1/4 cup milk (or coconut milk for extra flavor)

1 large egg

1 teaspoon vanilla extract

Optional: 1/4 cup chopped walnuts or macadamia nuts

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with oil.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, mix the granulated sugar and vegetable oil until creamy. Add in the crushed pineapple, milk, egg, and vanilla extract. Stir well until everything is combined.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and fold gently until just combined. Be careful not to overmix. If desired, fold in the chopped nuts.

          Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.

            Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

              Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve the muffins warm with a sprinkle of extra shredded coconut on top. You can also pair them with a dollop of whipped cream or cream cheese frosting for added richness.