Pineapple Coconut Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Pineapple Coconut Muffins are a delightful treat that combines the tropical flavors of pineapple and coconut. Perfect for breakfast or as a dessert, these muffins are moist, flavorful, and easy to make.

This recipe is straightforward and ideal for anyone looking to add a sweet touch to their day. Enjoy them fresh out of the oven or as a delightful snack throughout the week.

Tropical Pineapple Coconut Muffins

These muffins feature a light and fluffy texture with chunks of pineapple and shredded coconut throughout. The recipe takes about 30 minutes from start to finish and yields 12 muffins, making it a great choice for sharing or enjoying at home.

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup vegetable oil
1 large egg
1 cup crushed pineapple, drained
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, shredded coconut, baking powder, and salt.
Combine Wet Ingredients: In another bowl, mix the pineapple juice, vegetable oil, egg, crushed pineapple, and vanilla extract until well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.