Bright, tropical flavors make these Pineapple Coconut Muffins a delightful breakfast or snack.
Packed with natural sweetness from crushed pineapple and a touch of coconut, they offer a fiber-rich start to your day and healthy fats from vegetable oil.
Quick to prepare and easy to bake, these muffins are a satisfying, everyday option for family-friendly mornings.
Pineapple Coconut Muffins
Equipment
- Muffin pan(s) – 24-cup or 48-cup for mini muffins
- Muffin liners – 24 (or 48 for mini muffins)
- Mixing bowls – 3 medium bowls
- Whisk (1)
- Spatula (1)
- Measuring cups and spoons – assorted
- Cooling rack (1)
Ingredients
- 1 can 20 oz crushed pineapple, drained (reserve juice)
- 3 cups + 3 tbsp all-purpose flour or gluten-free measure-for-measure
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened coconut flakes divided
Instructions
- Preheat Oven and Prepare Pans: Begin by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly and develop a lovely golden top. While the oven heats, prepare your muffin pan(s) by either lining each cup with paper muffin liners or lightly spraying them with nonstick cooking spray. Using liners makes cleanup easier and helps the muffins release effortlessly once baked.
- Prepare Pineapple Mixture: Drain the 20-ounce can of crushed pineapple, reserving the juice in a small bowl for later. In a separate small bowl, combine the pineapple pieces with 3 tablespoons of the flour from your measured amount. Toss gently until the pineapple is coated with flour. This step helps prevent the pineapple from sinking to the bottom of the muffins during baking, keeping them evenly distributed throughout each bite.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the remaining 3 cups of all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt. Whisking ensures that the leavening agents and spices are evenly incorporated, which helps the muffins rise properly and develop consistent flavor.
- Combine Wet Ingredients: In a large mixing bowl, pour in ½ cup vegetable oil, ½ cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract. Whisk thoroughly until the mixture is smooth, glossy, and fully combined. Make sure no streaks of egg remain, as this ensures a uniform texture in the finished muffins.
- Add Pineapple Juice: Slowly pour the reserved pineapple juice into the wet mixture, stirring gently to combine. This step adds extra moisture and natural sweetness to the batter, giving the muffins a tender, juicy crumb. Mix until the juice is fully incorporated, but avoid over-mixing to keep the muffins light and fluffy.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until combined—over-mixing can cause the muffins to become dense or tough. The batter should be thick but slightly loose enough to spoon into muffin cups easily.
- Fold in Pineapple and Coconut: Add the floured pineapple pieces and half of the 1 cup of sweetened coconut flakes into the batter. Using a spatula, gently fold the mixture until the pineapple and coconut are evenly distributed. Folding carefully ensures that the muffins retain a light texture while keeping the tropical flavors in every bite.
- Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups. Fill each cup nearly to the top for full-sized muffins or slightly lower for mini muffins. Smooth the tops gently with the back of the spoon. Sprinkle the remaining coconut flakes evenly over the tops of the muffins for a crunchy, sweet topping that will toast slightly during baking.
- Bake Until Golden and Set: Place the muffin pan in the preheated oven and bake for 18–22 minutes for regular muffins, or 12–15 minutes for mini muffins. Test for doneness by inserting a toothpick or cake tester into the center of a muffin; it should come out clean or with a few moist crumbs attached. The tops should be lightly golden and fragrant with the aroma of pineapple and coconut.
- Cool Muffins Properly: Once baked, remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5–10 minutes to firm up slightly. Then, transfer them carefully to a wire cooling rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy and ensures the muffins hold their shape.
- Serve and Enjoy: Serve the muffins warm for a soft, tender experience or at room temperature for a slightly firmer texture. These tropical muffins pair beautifully with morning coffee, tea, or a fresh fruit smoothie. They also store well for meal prep, making them a convenient and satisfying option for busy mornings.
Notes
- Drain crushed pineapple well and reserve the juice for added moisture.
- Toss pineapple with a small portion of flour to prevent sinking.
- Use room-temperature eggs for a smoother, well-mixed batter.
- Fold in pineapple and coconut gently to keep muffins light and airy.
- Toast coconut flakes before topping for a nutty aroma and extra crunch.
- Avoid over-mixing the batter to maintain a tender, soft crumb.
- For extra flavor, add a pinch of lime zest or chopped nuts.
Chef’s Secrets To Tropical Muffins
One of the secrets to perfectly moist muffins lies in balancing wet and dry ingredients.
By tossing the pineapple with a small portion of flour, you prevent it from sinking to the bottom while baking, keeping each bite flavorful.
Using both granulated and brown sugar adds depth of sweetness and keeps the muffins tender.
Additionally, letting the muffins rest for a few minutes in the pan before transferring them to a wire rack allows them to set, ensuring they don’t fall apart.
For a tropical twist, consider adding a few finely chopped macadamia nuts or a pinch of shredded lime zest for extra brightness.
Serving Suggestions For Maximum Enjoyment
These muffins are versatile and delicious any time of day.
Serve warm with a pat of butter, a dollop of yogurt, or a drizzle of honey for breakfast.
They also pair beautifully with a cup of coffee, a tropical smoothie, or iced tea for a refreshing snack.
For brunch, create a small platter with fresh fruit, these muffins, and a light cream cheese spread.
Mini muffins make a perfect grab-and-go option for lunchboxes or a sweet addition to a picnic basket.
Their tropical flavor makes them especially appealing for summer gatherings.
Storage Tips To Keep Muffins Fresh
To preserve freshness, store fully cooled muffins in an airtight container lined with paper towels.
The paper towels help absorb excess moisture, keeping the muffins from becoming soggy.
At room temperature, muffins stay soft for 3–4 days; refrigerating them can extend shelf life to about 5 days but may slightly alter texture.
For longer storage, freeze muffins in a single layer in a freezer-safe container for up to three months.
Thaw overnight in the refrigerator or gently warm in a microwave for a soft, freshly baked feel.
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
Yes! Use ripe pineapple, finely chopped, and toss with a little flour to prevent it from sinking.
Fresh pineapple may release more juice, so consider slightly reducing other liquids in the recipe if needed.
2. Can I make these muffins gluten-free?
Absolutely. Replace the all-purpose flour with a measure-for-measure gluten-free flour blend. Ensure your baking powder and other ingredients are gluten-free for the best results.
3. Can I reduce the sugar in the recipe?
Yes, you can reduce granulated and brown sugar slightly, but keep in mind that sugar contributes to moisture and tenderness. Reducing too much may make muffins denser.
4. Can I make mini muffins instead of regular ones?
Definitely. Baking time will be shorter—about 12–15 minutes. Keep an eye on them, as mini muffins can brown quickly.
5. Can I add mix-ins like nuts or chocolate?
Yes! Chopped macadamia nuts, toasted almonds, or white chocolate chips complement the tropical flavor. Fold in gently to avoid overmixing, which can affect muffin texture.
