Pineapple Coconut Muffins
There’s something undeniably magical about coconut in baked goods. For as long as I can remember, coconut has been my go-to ingredient for adding a tropical, nutty warmth to everything from cookies to cakes. Its versatility—whether shredded, flaked, or in creamy milk form—brings a unique texture and flavor that instantly transports me to a sunny beach, even on the dreariest of days. Today, I’m sharing a recipe for Pineapple Coconut Muffins that perfectly captures my coconut love affair, along with a few other coconut-centric treats I can’t stop baking. These muffins are moist, bursting with pineapple sweetness, and crowned with golden-toasted coconut—pure paradise in every bite!
Why Coconut Steals My Heart
My obsession with coconut started years ago, since my mom often included coconut in her treats. From there, I’ve experimented with coconut in every form: sweetened shredded for nostalgic sweetness, unsweetened for a purer flavor, coconut milk for richness, and even coconut emulsion for an extra flavor punch. It’s not just the taste—it’s the way coconut elevates textures, adding a slight chew or a delicate crunch. Whether it’s a summery dessert or a cozy winter treat, coconut brings a little sunshine to the table. If you’re a fellow coconut enthusiast, you’ll love these muffins and the other recipes I’ve sprinkled in below.
Why You’ll Love These Pineapple Coconut Muffins
The coconut topping toasts to a perfect golden brown, adding a delightful crunch. The muffins are moist yet fluffy, with bursts of pineapple in every bite. They’re versatile enough for breakfast or a tropical-themed dessert table.
More Coconut Goodies to Try
My love for coconut doesn’t stop at muffins! Here are a few other coconut-infused recipes I’ve perfected over the years, perfect for fellow coconut fans:
- Soft & Chewy Coconut Lime Cookies: Chewy, zesty cookies with shredded coconut and lime zest. These unpretentious cookies are simple but oh so delicious!
- Coconut Lime Cupcakes: Fluffy cupcakes with coconut milk and lime juice in the batter, topped with a tangy lime coconut buttercream frosting and toasted coconut. Pure bliss!
- Chewy Mango Coconut Cookies: Soft cookies with diced dried mango and coconut flakes. Substitute 1/2 cup mango for pineapple for a similar vibe.
- Coconut Scones with Vanilla Bean Glaze: Tender scones with coconut milk and shredded coconut, perfect with a drizzle of vanilla glaze.
- Chocolate No-Bake Cookies: This is my ABSOLUTE FAVORITE COOKIE my mom made for me growing up. Instead of the traditional peanut butter no-bakes, these cookies are all fudge with the delicious texture of shredded coconut.
Final Thoughts
These Pineapple Coconut Muffins are my latest coconut obsession, joining the ranks of my favorite tropical bakes. They’re a testament to how coconut can transform a simple recipe into something extraordinary. Whether you’re baking for a brunch, a gift, or just to satisfy a craving, these muffins (or mini loaves – check out my favorite mini loaf pans!) will bring a taste of the tropics to your kitchen.
Try them, experiment with the other coconut recipes, and let me know how they turn out! What’s your favorite way to use coconut in baking? Share in the comments below—I’m always looking for new ideas to feed my obsession!
Coconut Pineapple Muffins
Print Recipe
Ingredients
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- ½ cup granulated sugar 100g
- ¼ cup brown sugar, packed 50g
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup salted butter, melted and cooled 115g
- 2 large eggs, room temperature
- ¾ cup canned coconut milk, well-shaken 180g
- 1 tsp vanilla extract
- 1 tsp Lorann’s coconut emulsion
- 1 cup crushed pineapple, drained (or split 20 oz can in half and for a double batch 150g
- ¾ cup unsweetened shredded coconut (or sweetened, if preferred) 60g
- Extra shredded coconut for topping
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. For mini loaves, grease three mini loaf pans.
- Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Mix Wet Ingredients: In a separate bowl, whisk melted butter, eggs, coconut milk, vanilla extract, and coconut emulsion until smooth.
- Combine Wet and Dry: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not over-mix; lumps are okay.
- Add Mix-Ins: Fold in drained crushed pineapple and shredded coconut until evenly distributed.
- Fill and Top: Divide batter evenly into muffin cups (¾ full) or mini loaf pans. Sprinkle extra shredded coconut on top for a golden, toasty finish.
- Bake: Bake muffins for 20-25 minutes or mini loaves for 25-30 minutes, until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Pineapple Tip: Drain pineapple thoroughly to avoid soggy muffins. Pat dry with paper towels if needed. One 20 oz can of crushed pineapple is enough for a double batch.
- Coconut Love: My obsession with coconut shines here! I use unsweetened shredded coconut for a balanced flavor, but sweetened coconut works for a dessert-like treat. Lorann’s coconut emulsion adds an incredible flavor boost—highly recommend!
- Mini Loaves: This recipe adapts beautifully to three mini loaf pans for gifting or a fun presentation.
- Storage: Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for 3 months. Thaw at room temperature.
- Variations: Add 1/2 cup chopped macadamia nuts or white chocolate chips for an extra flavor punch. For a pina colada twist, try a pineapple juice glaze (mix 1/4 cup pineapple juice with 1/2 cup powdered sugar).
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