Tropical Pineapple Coconut Muffins
Yields: 12 muffins | Prep time: 15 mins | Bake time: 20-25 mins
Ingredients
For the Streusel Topping:
1/4 cup shredded coconut (sweetened or unsweetened)
3 tbsp all-purpose flour
2 tbsp brown sugar
2 tbsp cold butter, cubed
For the Muffin Batter:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup canned crushed pineapple (well-drained) or tidbits
1/2 cup shredded coconut
1 large egg
1/2 cup milk (coconut milk works great here!)
1/2 cup melted butter or vegetable oil
1 tsp vanilla extract
Instructions
Preheat & Prep: Heat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
Make the Topping: In a small bowl, mix the flour, brown sugar, and coconut. Rub in the cold butter with your fingers until the mixture looks like coarse crumbs. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the 1/2 cup of shredded coconut.
Mix Wet Ingredients: In another bowl, beat the egg, then stir in the milk, melted butter, vanilla, and the drained pineapple.
Combine: Gently fold the wet ingredients into the dry ingredients. Mix until just combined; do not overmix, or the muffins will be tough.
Bake: Scoop the batter into the muffin cups. Generously sprinkle the streusel topping over each one. Bake for 20–25 minutes or until a toothpick comes out clean.
Tip: Ensure the pineapple is very well-drained to prevent the muffins from becoming soggy.