Pineapple Coconut Muffins

Wow, these Pineapple Coconut Muffins are so yummy. My kitchen smells like a tropical paradise. I can’t wait to share them with you.

I love how the pineapple tastes so sweet. The coconut adds a soft crunch. They make me smile every single time.

I just can’t stop eating them. They remind me of warm beaches and sunshine. I feel so happy with each bite.

Let’s make them together. Grab the simple ingredients right now. I know you’ll love these muffins, too!

Why You’ll Love This Recipe

• Moist and Flavorful: Coconut milk and pineapple juice keep these muffins soft and tender.
• No Mixer Needed: A simple whisk and a bowl are all you need.
• Tropical Twist: Sweet pineapple and coconut give a vacation-like taste in every bite.
• Make-Ahead Friendly: They stay fresh for days and freeze beautifully.
• Perfect for Breakfast or Dessert: Light yet indulgent, great for any time of day.

What You Need to Know Before You Start

Prep & Bake Time:

• Prep Time: 15 minutes
• Bake Time: 20-25 minutes
• Total Time: About 40 minutes

Servings:
This recipe makes 12 standard muffins—perfect for sharing or storing for later.

Difficulty:
Beginner-friendly! No special skills or equipment required.

Required Kitchen Tools

To make these muffins, gather the following tools:

• Muffin Tin: Standard 12-cup muffin pan.
• Mixing Bowls: One for dry and one for wet ingredients.
• Whisk & Spatula: For easy mixing.
• Measuring Cups & Spoons: Precision matters in baking!
• Knife & Cutting Board: To chop fresh pineapple (if using).
• Cooling Rack: Helps prevent soggy bottoms.

Ingredients for Pineapple Coconut Muffins

Here’s what you’ll need to make these soft, tropical muffins:

Dry Ingredients:

• 2 cups (250g) all-purpose flour – Provides structure to the muffins.
• 2 teaspoons baking powder – Helps the muffins rise.
• ½ teaspoon salt – Enhances flavor and balances sweetness.

Wet Ingredients:

• ½ cup (113g) unsalted butter, melted – Adds moisture and richness.
• ⅔ cup (135g) granulated sugar – Just the right amount of sweetness.
• 2 large eggs – Binds everything together and adds structure.
• ½ cup (120ml) coconut milk – Infuses the muffins with a rich coconut flavor.
• ½ teaspoon vanilla extract – Enhances overall flavor.

Add-Ins:

• ¾ cup (180g) crushed pineapple, drained – Brings juicy tropical sweetness.
• ½ cup (40g) sweetened shredded coconut – Adds texture and extra coconut flavor.

Optional Toppings:

• Extra shredded coconut – For a lightly toasted, crunchy top.
• Turbinado sugar or honey drizzle – Adds a touch of sweetness and shine.

Variations for Pineapple Coconut Muffins

• Make it Healthier: Use whole wheat flour for a fiber boost.
• Add a Crunch: Toss in chopped macadamia nuts or pecans for texture.
• Extra Pineapple Flavor: Stir in pineapple juice for an extra tropical punch.
• Dairy-Free Option: Substitute butter with coconut oil for a deeper coconut taste.
• Gluten-Free Option: Use gluten-free all-purpose flour for a celiac-friendly version.

How to Make Pineapple Coconut Muffins – Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

• Melted butter
• Granulated sugar
• Eggs
• Coconut milk
• Vanilla extract

Whisk until smooth and well combined.

4. Combine the Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins dense.

5. Fold in the Pineapple and Coconut

Gently fold in:

• Crushed pineapple (drained)
• Shredded coconut

Distribute evenly in the batter without overmixing.

6. Fill the Muffin Tin

Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

7. Add Toppings (Optional)

For extra flavor and texture, sprinkle shredded coconut or turbinado sugar on top of each muffin.

8. Bake the Muffins

Place the muffin tin in the preheated 350°F (175°C) oven and bake for 20-25 minutes. The muffins are done when:
✔ The tops are lightly golden brown.
✔ A toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool the Muffins

• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
• Allow them to cool completely for the best texture and flavor.

How to Serve Pineapple Coconut Muffins

These muffins are delicious on their own, but here are some great serving ideas:

• With Butter or Honey – Spread a little butter or drizzle some honey for extra indulgence.
• Topped with Greek Yogurt – Adds a creamy contrast and a boost of protein.
• With a Cup of Coffee or Tea – Perfect for breakfast or an afternoon snack.
• As a Dessert – Serve warm with a scoop of vanilla ice cream for a tropical treat.

How to Store Pineapple Coconut Muffins

At Room Temperature

• Store in an airtight container at room temperature for up to 3 days.
• Place a paper towel in the container to absorb excess moisture.

In the Refrigerator

• For longer storage, refrigerate the muffins in an airtight container for up to 1 week.
• Warm them in the microwave for 10-15 seconds before serving.

Freezing Instructions

• Let the muffins cool completely before freezing.
• Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
• Freeze for up to 3 months.
• To reheat, let them thaw at room temperature or warm in the microwave for 30 seconds.

Nutrition Information

Nutrient	Per Muffin
Calories	210
Carbohydrates	28g
Protein	3g
Fat	10g
Saturated Fat	7g
Cholesterol	45mg
Sodium	120mg
Fiber	1g
Sugar	14g
Calcium	45mg
Iron	1mg

(Nutrition values are approximate and may vary based on ingredient brands and portion sizes.)

Pineapple Coconut Muffins FAQs

Can I use fresh pineapple instead of canned?

Yes! Chop fresh pineapple into small pieces and drain excess juice before adding to the batter.

Can I make these muffins dairy-free?

Absolutely! Substitute coconut oil for butter and use almond milk or extra coconut milk instead of regular coconut milk.

Why did my muffins turn out dense?

Overmixing the batter can lead to dense muffins. Stir only until the ingredients are combined.

Can I add nuts to this recipe?

Yes! Chopped macadamia nuts or pecans add a great crunch and pair well with the tropical flavors.

How can I make these muffins extra moist?

For extra moisture, add 1 extra tablespoon of coconut milk or a bit of Greek yogurt to the batter.

Conclusion

These Pineapple Coconut Muffins are a simple yet delicious way to enjoy tropical flavors in a soft, fluffy treat. Whether for breakfast, a snack, or dessert, they’re perfect for any occasion. Make a batch ahead of time and store them for a quick, tasty bite whenever you need one.

Give them a try and let me know how they turn out!