Pineapple Coconut Muffins

This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.

These Pineapple Coconut Muffins are a tropical breakfast treat with chunks of pineapple and sweet coconut in a light and fluffy muffin base. It’s like a pina colada in muffin form!

If you love pineapple, be sure to also try our Pineapple Poke Cake, Pineapple Casserole, or Tropical Pineapple Sponge Cake next!

One of the best things about muffins is that you can use the same base and change up your mix-ins to create new flavors. That’s what I did here by swapping out the blueberries from my fan-favorite blueberry muffins to create these delicious pineapple coconut muffins that taste just like springtime.

They stay super moist and tender, and the chunks of pineapple and chewy coconut give these muffins the most amazing texture and flavor. We love them for an afternoon snack as well as for breakfast.

Ingredient Notes

This is a quick overview of some of the important ingredients you’ll need for this pineapple coconut muffin recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Flour: Regular all-purpose flour gives a light and tender texture.
• Sugar: We use granulated sugar for just the right amount of sweetness.
• Baking powder: This gives lift so the muffins are airy and light.
• Salt: Just enough so the muffins aren’t bland.
• Butter: This keeps the muffins moist and adds a buttery flavor to the crumb of the muffin that pairs perfectly with the pineapple.
• Milk: Whole milk gives the best flavor and keeps the muffins rich and moist, but even low-fat milk will work. You could also sub in buttermilk or sour cream instead.
• Vanilla extract: We like using our homemade vanilla extract.
• Pineapple: You can use fresh or canned pineapple. We like pineapple tidbits because they are small enough that you can get bits of pineapple in every bite.
• Coconut: Sweetened flaked coconut is mixed into the muffin batter and then sprinkled on top of each muffin to toast while the muffins bake.

You will also need a 12-cup muffin pan for baking and either some baking spray or paper liners for the pan.

How to Make This Recipe

It’s easy to make this recipe. This is a quick overview with step-by-step images to help you visualize the process. Scroll down to the recipe card for printable, detailed instructions. Here is the basic approach:

• Combine dry ingredients. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Overmixing is a common mistake with muffins and dispersing the ingredients before combining with the eggs and milk means less mixing in the end.

• Add wet ingredients. Whisk melted butter, eggs, milk, and vanilla in a separate bowl, then pour into the bowl with the flour mixture and stir gently just until combined. You can get away with just one bowl by adding the eggs first and beating them with a fork on top of the flour, then adding the rest of the wet ingredients and that works well too.
• Gently stir in mix-ins. Use a large spoon or spatula to stir in the pineapple and part of the coconut. Save some of the coconut for sprinkling on top of the coconuts before baking.

• Pour into pan. Divide the muffin batter evenly between the muffin cups. Sprinkle with the remaining coconut.
• Bake. These muffins take about 22-25 minutes to bake at 375°F until they are turning golden brown and a toothpick inserted in the center of a muffin comes out clean or with just a few crumbs. Cool before serving.

For the FULL RECIPE, be sure to visit Imperial Sugar’s site.

Recipe FAQ’s

Recipe Tips and Tricks

• Don’t overmix. With muffin batter (or pancake batter, waffle batter, biscuits, or scones), you want to stir by hand rather than use a mixer. Overmixing the batter develops gluten and results in a tougher, drier muffin instead of the light, fluffy, soft muffins we crave.
• Don’t overbake. If your muffins are turning out dry, there is a good chance they are getting overbaked. We like to pull them out when there are still a few crumbs clinging to a toothpick used to test them rather than having it come out clean.
• Toasted coconut: If the coconut on top is getting too dark, loosely place a piece of aluminum foil over the muffins partway through baking. There is no need to toast the coconut beforehand because it will toast while the muffins bake.
• Adding nuts: If you love a little crunch, try adding ½ to 1 cup of chopped macadamia nuts or pecans to these muffins for a nutty twist.

Storage & Reheating Instructions

These muffins will stay fresh on the counter in an airtight container for 3-4 days, but like most muffins they are best enjoyed the day they are made.

You can freeze the muffins for 2-3 months in an airtight container. Thaw overnight on the counter or in the microwave for a few seconds before serving.

Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!

More Muffin Recipes

• Chocolate Chip Muffins
• Easy Apple Oatmeal Muffins
• Lemon Poppy Seed Muffins
• Easy Streusel-Topped Raspberry Muffins