Pineapple Coconut Muffins Recipe

Escape to the tropics with these irresistible Pineapple Coconut Muffins! Bursting with juicy pineapple chunks and the sweet aroma of toasted coconut, these fluffy muffins are the perfect treat for breakfast, brunch, or an afternoon snack. Easy to make and even easier to devour, this recipe is a guaranteed crowd-pleaser. Get ready for a taste of paradise!

Prep Time 20 mins
Cook Time 35 mins
Calories 161.6 kcal
Protein 4g
Rating 4.3 (11 Reviews)
Pineapple Coconut Muffins 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Coconut Muffins

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How to Make Pineapple Coconut Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
  3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 cup (100g) shredded sweetened coconut.
  5. Drain 1 cup (225g) crushed pineapple, reserving 2 tablespoons of the juice. Chop the pineapple.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the chopped pineapple.
  8. Fill muffin cups about 2/3 full.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

52g

Fat

26g

Carbs

7g