Best Tropical Muffins Recipes

TROPICAL MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

TROPICAL ZUCCHINI CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin tins.
• Mix flour, oat bran, salt, baking soda, baking powder, and cinnamon in a large bowl; form a large well in the center of the mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract, lemon zest, and lemon juice to the well; stir to combine batter. Spoon batter into prepared muffin tins, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.

TROPICAL BANANA BREAD-MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Spray giant muffin tin with non-stick spary.
• Whisk together the flour, salt and baking soda.
• Mash the bananas with the sour cream/yogurt.
• In a large bowl beat together the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time.
• Add the vanilla extract, rum and spices and beat until blended.
• Alternately add the dry ingredients and the banana mixture to the batter, beating until fluffy.
• Fold the remaining ingredients into the batter.
• Spoon the batter into the pan; bake for 25 -30 minutes; until the bread pulls away slightly from the sides of the pan and a toothpick inserted comes away clean.

TROPICAL MANGO MUFFINS

Steps:

• Preheat oven to 375°F Line 12-cup muffin pan with paper liners or silicone liners, or butter generously.
• In a blender or food processor or with an immersion blender, purée 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
• In a large bowl, combine all-purpose and whole wheat flour, 1/4 cup of the coconut, baking powder salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, milk, and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened.
• Spoon into prepared muffin pan. Sprinkle tops wiwth remaining coconut. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 15 minutes. Transfer to rack to cool completely.
• COOKING TIP: Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.
• FOR THE ADVENTUROUS: Replace half of the mango with papaya and add 1/2 cup chopped macadamia nuts to the dry ingredients:.

TROPICAL MUFFINS

Steps:

• Mix together flour, sugars, baking powder, soda and salt.
• Stir in fruit and nuts.
• Whisk together eggs, sour cream, oil and vanilla.
• Make a well in the dry ingredients, pour in liquid mixture and stir to combine.
• Spoon into 12 large muffin cups and bake in preheated 400F oven for 20 to 25 minutes, or until they test done.

TROPICAL FRUIT MUFFINS

Steps:

• Preheat oven to 400*. Lightly grease or spray muffin tins.
• Combine flours, baking powder, baking soda, salt and half of the coconut in a large bowl.
• In another bowl, beat together the brown sugar, egg, milk, banana, butter and vanilla. Stir in the pineapple. Pour over dry ingredients and stir until just moistened.
• Spoon into prepared tins and sprinkle tops with remaining coconut. Bake @ 400* for 20-25 minutes, or until tops are firm to the touch.

TROPICAL FRUIT MUFFINS

Steps:

• Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice add one mashed very ripe Banana.
• Combine flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango and banana pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

VEGAN TROPICAL MUFFINS WITH CRUNCHY COCONUT STREUSEL

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners or grease with a little coconut oil or an oil mister.
• Make the flax egg. In a small bowl, stir together the flaxmeal and water. Let sit for about 5 minutes until thickened.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, mash the bananas. Whisk in the flax egg, milk, pure maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk together, just until blended. Stir in pineapple chunks with a wooden spoon.
• Divide the batter between the muffin cups - about 1/3 cup worth of batter for each cup. I use a trigger-handled ice cream scoop and it makes scooping so, so easy.
• Make the streusel topping. In a small bowl, stir together the flour, oats, coconut, and salt with a fork. Add the maple syrup and stir with the fork or use your fingers to mix until crumbly. I prefer to use my (clean) fingers to mix the streusel together. Top the muffins with the streusel mixture, dividing evenly between the muffins.
• Bake until the tops are springy and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for about five minutes in the tins, then remove from the tins and place the muffins on a wire rack to cool completely.
• Muffins keep well in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well.

BEST TROPICAL MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. 2. Blend together all muffin ingredients in big bowl. 3. Spoon equal amounts of batter into each baking cup and be sure the bottom is covered, using about 2/3 of the batter. 4. Drop a spoon of jam onto batter, trying to keep the jam in the middle. 5. Cover jam with remaining batter. 6. Bake for 25 minutes. 7. While muffins are baking, mix Grand Mainer and confectioner's sugar in small bowl. 8. When muffins are ready, spoon some icing over each and sprinkle with coconut flakes.

TROPICAL FRUIT MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the dried fruit and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

TROPICAL MUFFINS

Steps:

• Preheat oven to 350 °F (180 °C). In a big bowl, combine dry ingredients, i.e. white flour and whole-wheat flour, baking powder and cinnamon.
• In a separate bowl, beat together sugar, vegetable oil, applesauce and yogurt.
• In a third bowl, stir in carrots, apples, pineapple, coconut, orange zest and raisins.
• Pour both bowls of liquid ingredients into dry mixture and stir with spatula until smooth.
• Spoon into muffin tins. Bake in 350 °F (180 °C) oven for 20 minutes, or until muffins are golden.

TROPICAL MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.