Best Pineapple Coconut Muffins Recipes

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

PINEAPPLE COCONUT MUFFINS

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS

Steps:

• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Fill each liner with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
• Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

PINEAPPLE - COCONUT MUFFINS

Steps:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

HONEY-GLAZED PINEAPPLE COCONUT BRAN MUFFINS

Steps:

• HowToSection For the muffins: Array
• HowToSection For the glaze: Array

PINEAPPLE MUFFINS WITH COCONUT AND BROWN SUGAR TOPPING

Steps:

• Grease 18 muffin cups, or line with paper liners.
• in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
• In a separate bowl, whisk together buttermilk, melted butter and egg.
• Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
• Gently fold in pineapple and coconut.
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• For topping:.
• mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
• Sprinkle crumb topping over pineapple muffin batter.
• Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
• transfer pans to rack to cool for about 5 minutes.
• gently turn muffins out onto rack to cool completely.

GRILLED PINEAPPLE & TOASTED COCONUT MUFFINS

Steps:

• Marinade for pineapple To prepare marinade, melt butter over medium heat until golden brown. Stir in honey and lime juice. Set aside to cool slightly. Place sliced pineapple into gallon sized ziplock bag and pour marinade over top. Make sure all slices are well coated. Refrigerate at least 30 min, overnight or 24 hours is best.Grill 3-4 minutes per side. Toast 2 cups coconut in a fry pan over medium heat until golden brown. Set aside to cool. Beat eggs, yogurt, brown sugar and vanilla in Kitchenaid until smooth. Add dry ingredients and mix until smooth. Fold in pineapple and coconut. To prepare topping, combine reserved pineapple, coconut and brown sugard over low heat until brown sugar is melted. Set aside to cool slightly. Prepare muffin pans, lightly grease or use liners, and fill tins 2/3 full. Place a tsp or so of topping on each muffin. Bake at 425 degrees 10-18 min until golden brown and cake tester comes out clean.

PINEAPPLE COCONUT PECAN MUFFINS WITH RAISINS

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack.

PINEAPPLE COCONUT BRAN MUFFINS

Steps:

• 1. Stir together flours, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pineapple and yogurt. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2 inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.

PINEAPPLE-COCONUT MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Line a 12 muffin tin with cupcake liners, grease lightly. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk* crushed, drained pineapple and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool. *full fat Greek yogurt may be used in place of coconut milk.

PINEAPPLE COCONUT MUFFINS

Steps:

• For the Muffins: Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a jumbo 12-cup muffin tin (also called Texas size) and line with paper or foil baking cups.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, sour cream, eggs, and egg yolk until well combined.
• Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.
• Sprinkle the pineapple, pecan pieces, coconut, and ground ginger onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not overmix.
• Spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.
• For the Glaze: Put the confectioners' sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it's more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.
• When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides.
• It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely.