Pineapple – Coconut Muffins
At a Glance
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 24.00 muffins, serving(s)
Categories
- Breakfast
- Dessert
- Muffins
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pineapple - Coconut Muffins brings together 1/2 cup butter, 1 1/4 cups sugar, 2 eggs in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Oven, 2 muffin pans, paper muffin cups, mixing bowls
Ingredients
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 cup shredded unsweetened coconut
- 2 cups flour
- 1 (20 ounce) can pineapple
Instructions
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.
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