Best 4 Make Ahead Coconut Pineapple Muffins Recipes
Indulge in the tropical paradise of flavors with our tantalizing Coconut Pineapple Muffins! These delightful muffins are a perfect blend of sweet and tangy, with a moist and fluffy texture that will transport you to a tropical oasis. With the goodness of coconut and pineapple, these muffins are not only a treat for your taste buds but also a visual delight. With three irresistible variations—Classic Coconut Pineapple, Coconut Pineapple with Macadamia Nuts, and Pineapple Upside-Down Muffins—this recipe offers a trio of flavor sensations to satisfy every palate. Whether you're craving a classic taste or looking for a burst of nutty crunch, these muffins have got you covered.
Here are our top 4 tried and tested recipes!
MORNING GLORY MUFFINS
Provided by Ina Garten
Time 1h
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
PINEAPPLE - COCONUT MUFFINS
This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me :)
Provided by najwa
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F, line 2 muffin pans with paper cups.
- In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
- Combine salt, baking powder, coconut, and flour.
- Drain and chop pineapple, reserving juice (about 7 ounces).
- Add the flour mixture to the butter mixture alternately with the reserved juice.
- Fold in pineapple, and fill muffin cups 2/3 full.
- Bake for 20-25 minutes.
- Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Nutrition Facts : Calories 161.6, Fat 7.4, SaturatedFat 5.3, Cholesterol 25.7, Sodium 128.3, Carbohydrate 22.7, Fiber 1.4, Sugar 13.1, Protein 2.1
MAKE AHEAD PINEAPPLE MUFFINS
these muffins are great everyone loves them you can cook right away if you want or you can start it and finish in the morning
Provided by Patsy Fowler @hellchell1
Categories Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Prep a muffin tin with muffin liners.
- In a large bowl, stir together the flour, baking powder, sugar and salt.
- In a 2 cup measuring cup measure out milk. Add the eggs and vanilla and lightly beat. This can be refrigerated and add to the dry ingredients right before baking.
- Pour wet mixture into dry mixture. Add pineapple and coconut and stir to combine.
- Spoon batter into prepared muffin tin. Fill 3/4 full.
- Bake for 18-20 minutes. Allow to cool slightly before serving.
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- To ensure your muffins have a tender and moist texture, accurately measure your ingredients and avoid overmixing the batter.
- For a richer flavor, use full-fat coconut milk and butter. You can also substitute Greek yogurt for some of the butter to lighten them up a bit.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- To prevent the muffins from sticking to the pan, grease or line the muffin cups with paper liners.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will dry them out.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These coconut-pineapple muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They're also a great way to use up leftover coconut milk and pineapple. With their moist texture, sweet flavor, and tropical flair, these muffins are sure to be a hit with everyone who tries them.
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