Pineapple Muffins with Coconut and Brown Sugar Topping
Indulge in the tropical flavors of these Pineapple Muffins with Coconut and Brown Sugar Topping, a delightful treat that combines juicy crushed pineapple, shredded coconut, and a buttery brown sugar crumble for a taste of paradise in every bite. These soft and fluffy muffins are incredibly easy to whip up, taking just 15 minutes of prep time and perfect for breakfast, brunch, or a satisfying snack. The crisp caramelized topping, with an optional sprinkling of extra coconut, adds a layer of irresistible sweetness and texture. Whether served warm from the oven or savored at room temperature, these muffins are a mouthwatering blend of fruitiness and richness. Perfect for those searching for tropical-inspired baked goods or pineapple coconut muffin recipes, these treats are sure to brighten any day!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsweetened shredded coconut
- 1 cups crushed pineapple (canned, drained)
- 0.5 cups whole milk
- 0.5 cups vegetable oil
- 1 pieces large egg
- 1 teaspoons vanilla extract
- 0.5 cups light brown sugar
- 2 tablespoons melted unsalted butter
- 0.25 cups extra shredded coconut for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the cups lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
Stir in the unsweetened shredded coconut until evenly distributed.
In a separate medium mixing bowl, combine the drained crushed pineapple, milk, vegetable oil, egg, and vanilla extract. Beat these wet ingredients together until smooth.
Add the wet ingredients to the dry ingredients and gently fold together using a spatula. Mix until just combined—be careful not to overmix, as this can make the muffins dense.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix together the light brown sugar and melted butter until the mixture forms a paste. Add extra shredded coconut to this topping mixture if desired.
Sprinkle the brown sugar topping evenly over the surface of each muffin, pressing it down lightly to adhere.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 503.1 g | 183% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 292.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 350 mg | 27% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1338 mg | 28% | |
*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.
