With the recent spate of wintry weather here at home, I decided to try to warm things up by invoking tropical flavors– pineapple and coconut! Since I make a batch of muffins roughly every two weeks and it was about time to make one, I started with my standard muffin recipe and loaded it up with crushed pineapple and coconut flakes, using the pineapple juice for good measure.
The finished muffins were light and tender, with nice bursts of flavor from the pineapple and a subtle coconut background. They’re not overly sweet, which I actually liked since coconut baked goods can often be too sugary. They also go well with tea, if you want to enjoy warm-weather flavors with a cold-weather beverage.
I will note that if I weren’t making these for my kid, I might have considered adding some rum to the batter, or making a rum/brown sugar glaze. Maybe you’d like to consider it if you try these yourself!
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup pineapple juice
1/2 cup oil
2/3 cup sugar
1 cup drained, crushed pineapple (or chopped-up pineapple chunks)
1/2 cup shredded or flaked coconut
Sugar for sprinkling
1. Preheat oven to 350 degrees F and spray a muffin pan with cooking spray.
2. Mix flour, baking powder, baking soda, and salt in a bowl.
3. Combine pineapple juice, oil, egg, and sugar in a measuring cup.
4. Add pineapple and coconut to dry ingredients and toss to combine.
5. Add wet ingredients and mix until no lumps remain.
6. Fill muffin cups and sprinkle sugar over the batter.
7. Bake muffins for about 20-25 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in pan for 5 minutes, then turn out onto a rack to cool completely.