Description
Delightful muffins bursting with tropical flavors of pineapple and coconut, perfect for Easter brunch or any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter, sugar, and brown sugar until light and fluffy in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the drained crushed pineapple, vanilla extract, and coconut extract if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in shredded coconut if desired.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg