Bom Dia Breakfast Muffins from the Cafe Sintra
Start your day with the vibrant flavors of these Bom Dia Breakfast Muffins inspired by the beloved Café Sintra. Bursting with tropical notes from juicy diced pineapple and nutty shredded coconut, these muffins are elevated with the crunch of toasted almonds and a hint of warm cinnamon spice. Crafted with a wholesome blend of all-purpose and whole wheat flours, these muffins strike the perfect balance between indulgence and nutrition. Quick to prepare and baked to golden perfection in under 25 minutes, they’re an ideal option for busy mornings or a make-ahead breakfast treat. Whether enjoyed fresh from the oven or saved for later, these muffins deliver a delicious taste of sunny mornings in every bite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 0.25 cups Unsalted butter, melted
- 2 items Eggs, large
- 0.75 cups Milk (whole or 2%)
- 1 teaspoons Vanilla extract
- 0.75 cups Diced fresh pineapple
- 0.5 cups Shredded coconut, unsweetened
- 0.5 cups Chopped toasted almonds
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Whisk well to combine and set aside.
In a medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold the diced pineapple, shredded coconut, and chopped toasted almonds into the batter using a spatula. Distribute these add-ins evenly throughout the mixture.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm for a cozy breakfast or store in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 14.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
