Pineapple Coconut Muffins

Pineapple Coconut Muffins takes about 40 minutes from beginning to end. For 56 cents per serving, you get a breakfast that serves 12. One serving contains 271 calories, 6g of protein, and 14g of fat. If you have salt, baking powder, granulated sugar, and a few other ingredients on hand, you can make it. 297 people have made this recipe and would make it again. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is not so super. Similar recipes are Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple), Pineapple Coconut Muffins, and Pineapple - Coconut Muffins.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy. Whisk in eggs, one by one, until combined. Whisk in coconut milk and 3/4 cup coconut. 2 Add flour and baking powder to the bowl and whisk until combined. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut. Bake until golden and just set, about 20 minutes. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.

 

Step by step:

1. 1

2. Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy.

3. Whisk in eggs, one by one, until combined.

4. Whisk in coconut milk and 3/4 cup coconut.

5. 2

6. Add flour and baking powder to the bowl and whisk until combined.

7. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut.

8. Bake until golden and just set, about 20 minutes.

9. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.

Nutrition Information:

covered percent of daily need