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Tropical Coconut Pineapple Muffins

Indulgent Tropical Coconut Pineapple Muffins to Brighten Mornings

These Tropical Coconut Pineapple Muffins are a delightful blend of flavors, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Provides structure for the muffins; no substitutions needed.
  • 1 cup Granulated Sugar Adds perfect sweetness; you can reduce the amount for a less sweet option.
  • 2 teaspoons Baking Powder Essential for leavening to ensure those perfect rises; always check it’s fresh!
  • 0.5 teaspoons Salt Balances sweetness and enhances flavor; an essential component in baked goods.
  • 1 can Canned Crushed Pineapple The star of the show for moisture and tropical flavor; fresh pineapple can be substituted if crushed finely.
  • 1 cup Shredded Coconut Contributes delightful texture and flavor; choose unsweetened or sweetened based on your preference.
  • 0.5 cup Milk Adds richness; non-dairy alternatives like oat or coconut milk work wonderfully here.
  • 0.5 cup Vegetable Oil Ensures muffins remain moist and tender; feel free to swap with melted coconut oil for extra coconut flavor.
  • 1 large Egg Binds the ingredients together; for a vegan option, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) does the trick.
  • 1 teaspoon Vanilla Extract Deepens the flavor profile; make sure to choose an alcohol-free version if desired.
Optional Toppings or Mix-ins
  • 0.5 cup Toasted Shredded Coconut For those who crave a toasted coconut flavor, this is an excellent addition before baking.
  • 0.5 cup Chopped Nuts Macadamia or walnuts can add a wonderful crunch and flavor twist!
  • 0.5 cup Mini Chocolate Chips For a sweet touch—these can be swirled in or sprinkled on top!

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it with paper liners.
  2. In a large mixing bowl, combine sifted all-purpose flour, baking powder, salt, and granulated sugar. Whisk until well incorporated.
  3. In another bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and crushed pineapple until smooth.
  4. Gently pour the wet mixture into the dry ingredients and fold together with a spatula until just combined.
  5. Fold in the shredded coconut until evenly distributed throughout the batter.
  6. Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean.
  8. Cool the muffins in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Avoid overmixing the batter to ensure the muffins stay light and fluffy. Check the freshness of baking powder for optimal results. Room temperature ingredients create a smoother batter.

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