These tropical pineapple coconut muffins are a sunny and refreshing treat, bursting with the sweet flavors of ripe pineapple and the rich, creamy taste of coconut. Perfect for breakfast or a snack, they transport you to a tropical paradise with every bite, making them a delightful choice for anyone looking to enjoy a taste of the tropics no matter the season!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 teaspoon vanilla extract
- Optional: additional shredded coconut for topping
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, combine the melted butter, eggs, buttermilk, crushed pineapple, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle additional shredded coconut on top of each muffin.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and savor the delightful tropical flavors of pineapple and coconut in every delicious bite!
Aprile's Kitchen 