Moist Pineapple Coconut Muffins Recipe
Looking for the perfect balance of tropical flavors and Southern comfort? These Moist Pineapple Coconut Muffins are a taste of paradise packed into a simple, easy-to-follow recipe. Whether you’re whipping them up for a weekend brunch, a family gathering, or just to enjoy a little sweet escape, these muffins are sure to impress.
Equipment
- 1 large muffin pan
- 1 package of muffin paper cups
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter (melted)
- ¾ cup milk
- 2 large eggs
- 1 cup crushed pineapple (canned or fresh, drained)
- ½ cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the melted butter, milk, and eggs until well combined.
- Slowly add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the crushed pineapple and shredded coconut, ensuring the mixture is evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature for a delicious treat!