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:

1 1/4 cups (6 1/4 ounces) all purpose flour

2 1/2 teaspoons baking powder

1/2 cup coconut milk

2 large eggs

1 cup (7 ounces) granulated sugar

1 cup (6 ounces) drained pineapple cubes, chopped

1/2 teaspoon salt

1 1/4 cups sweetened, flaked coconut, divided

8 tablespoons (4 ounces) unsalted butter, very soft

Equipment:

muffin liners

muffin tray

bowl

oven

whisk

wire rack

frying pan

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:

Quickview
257k Calories
3g Protein
13g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
257k
13%

Fat
13g
20%

  Saturated Fat
9g
58%

Carbohydrates
33g
11%

  Sugar
19g
22%

Cholesterol
51mg
17%

Sodium
138mg
6%

Get Enough Of These
Protein
3g
6%

Manganese
0.27mg
13%

Selenium
9µg
13%

Phosphorus
109mg
11%

Vitamin B1
0.12mg
8%

Folate
32µg
8%

Iron
1mg
8%

Vitamin B2
0.12mg
7%

Vitamin A
281IU
6%

Fiber
1g
5%

Vitamin B3
1mg
5%

Calcium
48mg
5%

Potassium
166mg
5%

Copper
0.08mg
4%

Magnesium
13mg
3%

Zinc
0.34mg
2%

Vitamin B5
0.23mg
2%

Vitamin E
0.32mg
2%

Vitamin D
0.31µg
2%

Vitamin B12
0.09µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Foodista

White Chocolate Raspberry Cheesecake Brownies

Cookie Madness

Hearty Meaty Fall Soup

Foodista

Asian Noodles with Edamame in No Time

Vegetarian Times

Cream Cheese Stuffed Chicken Breasts

Foodista