Spice Islands Muffins
Transport your taste buds to a tropical paradise with these moist and fragrant Spice Islands Muffins. Brimming with warm spices like cinnamon and nutmeg, these muffins are elevated by the natural sweetness of shredded coconut and chunks of chewy dried pineapple, creating a delightful blend of exotic flavors. A hint of vanilla and the option to add crunchy chopped nuts make these treats wonderfully versatile, perfect for breakfast, brunch, or a midday snack. Quick to prepare in just 15 minutes and baked to golden perfection in under 20, these muffins are a dreamy combination of easy and indulgent. Whether served fresh out of the oven or stored for later, Spice Islands Muffins deliver the perfect balance of spiced coziness and island-inspired bliss.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.5 cup shredded sweetened coconut
- 1 cup milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 piece large egg
- 0.5 cup chopped dried pineapple
- 0.25 cup chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease the muffin cups with cooking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Stir in the shredded coconut until evenly distributed.
In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and the egg until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Avoid overmixing; a few lumps are fine.
Add the chopped dried pineapple and nuts (if using), and gently stir to combine.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 512.0 g | 186% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 282.7 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 461 mg | 35% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1346 mg | 29% | |
*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.
