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Recipe

Pineapple-Coconut Muffins

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields 1 dozen muffins

Flaked coconut and fresh pineapple give these muffins a taste of the tropics.

To create your own customized muffin recipe, use the Recipe Maker.

Ingredients

For the muffins:

  • 1 lb. (3-1/2 cups) unbleached all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1-1/3 cups granulated sugar
  • 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
  • 1 cup whole milk, at room temperature
  • 1 cup crème fraîche or sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1-1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
  • 3/4 cup dried, sweetened, shredded or flaked coconut

For the glaze:

  • 12-1/2 oz. (3 cups) confectioners’ sugar
  • 6 Tbs. pineapple juice, more as needed

Preparation

Make the muffins

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

    In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

    Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy). There should still be quite a few streaks of dry flour.

    Sprinkle the pineapple and coconut onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

    Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.

Glaze the muffins

  • Put the confectioners’ sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.

    When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.

Reviews

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Reviews

  • OBarba | 09/15/2015

    Great recipe, excellent results. Instructions were clear and easy to follow. My muffins came out deliciously looking and the taste was even better!Thank you Joanne for sharing it!

  • user-3031757 | 03/29/2014

    Loved these muffins. Wanted something different from the banana or chocolate and this was it. I found it took nearly 40 minutes for mine to cook due to all the moisture. I agree with the other reviews about NOT overfilling. Mine too dripped over the pan [looked like they were melting]. Next time I am under filling mine. Despite that this recipe is perfect as is.I made my own icing for these. I put about 1.5 cups powder sugar, 1 package cream cheese softened, 1 tsp of vanilla and added tablespoon of the pineapple juice left over from the recipe until it was creamy. Then I added about 1/2 cup or so of sweetened shredded coconut. Very good with or without icing!

  • SatuWyvern | 02/02/2013

    I got this recipe to work exactly as it is suggested the second time I made it. The pineapple needs to be put in a strainer after cutting and then the juices need to be pressed out. This will give the batter the thicker consistency it needs. I used a restaurant #14 dasher (ice cream scoop) and then a number #30 for the mounding. The only thing I found off putting was the color of the glaze. It was a gray color not sure why

  • SatuWyvern | 02/02/2013

    I got this recipe to work exactly as it is suggested the second time I made it. The pineapple needs to be put in a strainer after cutting and then the juices need to be pressed out. This will give the batter the thicker consistency it needs. I used a restaurant #14 dasher (ice cream scoop) and then a number #30 for the mounding. The only thing I found off putting was the color of the glaze. It was a gray color not sure why

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