Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pineapple-Coconut Muffins

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.


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


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.


Rate or Review

Reviews (8 reviews)

  • Anna_M | 08/20/2018

    I decided to make these as mini muffins. You can't tell by the picture, but I think the recipe is intended to make large muffins, not cupcake sized ones. Unfortunately, those terms are often used interchangeably, so I made the wrong assumption and expected about 2 dozen mini-muffins. I know that 1lb of flour should have warned me that I was wrong, but it has been so long since I have made any kind of muffins or cupcakes. It was like a muffin Armageddon in my kitchen - they just kept coming out of the oven. I ended up sharing with everyone. A few notes that others might find helpful:

    These do not brown well on top, so if you wait for them to brown, you will definitely overcook them. The minis took about 9 minutes to cook. These muffins have a good texture and moisture, but they are fairly plain and are intended to be made with the glaze - if you were looking for a recipe where you could skip that step without it being a big deal, I recommend passing this recipe over for now. I like my food plain, but these really are only good with the extra sugar on top and honestly are still just a touch plain that way. Making thicker icing or glaze instead would bump them up to another level. Obviously, a great recipe if you want to make mini-muffins for a crowd! Most people who tried them seemed to really like them. I only made half the glaze and it was just enough to brush every single muffin thoroughly with no left overs. Would make again.

  • 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!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial