Pineapple Coconut Muffins
Pineapple Coconut Muffins combine sweet pineapple with coconut, cinnamon and vanilla. The addition of pineapple juice to the batter makes these moist pineapple coconut muffins a delight to eat.
Ingredients
- 20 ounce can crushed pineapple drained with juice reserved
- 3 cups plus 3 tablespoons flour divided
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes divided
Instructions
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Preheat the oven to 350 F degrees and line a muffin pan with liners or grease with non-stick cooking spray.
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In a small bowl, stir together the drained pineapple pieces and 3 tablespoons flour. Set aside.
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In a separate bowl, whisk the remaining flour, baking powder, baking soda, and salt until well combined. Set aside.
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In a third bowl, whisk the oil, sugar, eggs, and vanilla extract until well combined.
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Add the reserved pineapple juice and stir to mix. Then, stir in the flour mixture until just combined.
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Fold in the crushed pineapple and half the coconut flakes.
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Spoon the mixture into each baking cup until the cup is full. Sprinkle the remaining sweetened coconut over the top of each muffin.
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Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.
