It does seem like I’m on a bit of a “baking kick” lately. I just realized why…. my dear friend and neighbor Frank recently returned from spending the summer at the mouth of the Connecticut River on his “boat”, which sleeps four and has more space than some apartments. (He’s always kind enough to have me as his guest several times each summer – maybe because I show up with food!) And now he’s back. Frank is a Dessert Lover of The First Class – hence, my renewed interest in baking. So, without further ado – here’s the recipe for Tropical Muffins.
Tropical Muffins – Pineapple, Coconut & Chopped Pecans
Makes 12 Muffins
Grease a 12 unit muffin tin. (You can also use cupcake liners…. but I, myself, am not crazy about them because, sometimes, the muffins stick to the liners. And I refuse to give up even a teeny, tiny bit of these muffins.)
++ Any leftover Tropical Muffins can be reheated the next morning in a toaster-oven. In fact, I’m enjoying two warmed-up muffins right now with a lovely cup of mocha coffee, which equals “Happy Tummy”!
Oven at 400 F Bake for 20 – 25 minutes. ++ Be sure to check at the 20 min. mark !!
- 2 cups flour
- 1/2 cup sugar
- 1 TBS. baking POWDER
- 3/4 tsp. salt
- one can (8 oz.) crushed pineapple – drain & save the juice !
- ++ add enough water to the pineapple juice to make 3/4 cup liquid
- 1 egg
- 1/3 cup oil
- (The juice & water will be mixed with the egg & oil…)
- 1/4 cup chopped pecans – or walnuts
- 1/4 cup shredded coconut (Desiccated coconut for my European etc. friends)
- 12 maraschino cherries – drained on paper towel (These will go on the top.)
Set aside the drained crushed pineapple, 1/4 cup chopped pecans & 1/4 cup shredded coconut
Mix 2 cups flour, 1/2 cup sugar, 1 TBS. baking POWDER & 3/4 tsp. salt In a large bowl.
In a small bowl, add the pineapple juice from the drained crushed pineapple ( plus enough water to bring the total liquid to 3/4 cup ) 1 egg and 1/3 cup oil – mix briefly.
Now place the pineapple juice/egg/oil mixture, and the 1/4 cup chopped pecans, 1/4 cup shredded coconut and crushed pineapple into the large bowl containing the flour/sugar/salt/baking powder. Mix gently – just until everything is combined. You don’t want to over-mix because you want your muffins light and fully!
Using a 1/4 cup measure, fill each muffin cup 3/4’s full. Place a maraschino cherry in the center of each. (Don’t poke down the cherry, or it’ll disappear as the muffin rises.
Bake at 400 F for 20 – 25 minutes. ++ Be sure to check after 20 minutes. My muffins were ready in 20 minutes.
To ensure your muffins are fully cooked, insert a toothpick or a sharp knife into the center. If it comes out clean – they’re ready!
Share these, warm from the oven, slathered with butter, with your family & friends. That is… if you’re feeling generous. Enjoy !!
11 thoughts on “Tropical Muffins Made with Crushed Pineapple, Shredded Coconut & Pecans”
I just tried these and they are really moist and good. I had some leftover crushed pineapple with juice to use up and found this recipe. I left out the coconut and nuts, but put them on the tops of the muffins. I didn’t have the cherries so I left those off, but I think they would have been a nice addition to these. I will definitely be making these again.
Thanks Anne – someone on Reddit told me these are now her “go to” muffins ’cause her little boy loves them. That made me happy!
These would be awesome for breakfast! Delicious Cecile.
They do look delicious and summery, Cecile! Love the pinaple and coconut combo.
Thanks for visiting! One of my friends told me these muffins should be called Pina Colada Muffins !!
I had them for breakfast the next day – and the day after had them for a “midnight snack”.
I broke them in half, then heated ’em up a bit in the toaster oven and ate then with lots of butter. Yummy!
I like how these muffins remind me of Summer right away, love how tropical and fun they are! They would be perfect for breakfast!
Just the other day someone mentioned Pineapple Upside-Down Cake and wondered why no one seems to make it any more. So I promised him that I’ll make him one soon. I LOVE Pineapple Upside-Down Cake!! I made it several times for guests when we lived in Malta. They’d never had it before and they loved it!! And how about you making a Pineapple Upside-Down Cake as a “wee lad”! You were already showing your genius my friend!!
I found the same with the In laws in Mexico, they’d never had one before. I made a pineapple upside down single at Christmas, and then to make double for New Years. One of my all time favorites!!
Thanks for taking the time to comment Janet – I love hearing from readers!! Pineapple Upside-Down Cake is one of my absolutely favorites as well !! ; o )
I’ve never had a pineapple-flavored muffin, Cecile. The very first cake I baked as a boy was a pineapple upside-down cake and I’ve always loved the flavor. I bet these muffins would put my cake to shame. They had better. That cake is over 40 years old. 🙂
Thanks for sharing a great recipe with us.