Coconut Pineapple Muffins
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).
Nutrition
Serving: 1muffin
Servings: 12 muffins
