Pineapple Coconut Muffins

by angelika on February 18, 2012

I’m still dreaming of the tropics. It seems a little rude of me, when we have had such a warm and sunny winter, but I still wish I could feel the tropical breeze, dive into the warm ocean and bask in the glow that the humidity kisses my skin with. I’ve been drinking a few rum drinks, here and there, and now baking with more pineapple and some coconut. These muffins are to die for! They are so moist and fluffy and neither ingredient overpowers the other. We devoured them, and I do mean devoured.
Pineapple Coconut Muffins
makes 18-24 muffins
3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
10 tablespoons butter, melted and cooled
1 cup whole milk, room temp
1 cup creme fraiche or sour cream, room temp
2 eggs and 1 egg yolk, room temp
1 1/2 cup coarsely chopped fresh pineapple
3/4 cup shredded or flaked dried coconut
glaze:
confectioner’s sugar
pineapple juice
This recipe comes from Fine Cooking Holiday Baking issue.
Preheat the oven to 350º.
In a large bowl sift together the flour, baking powder, baking soda and salt.
In another bowl whisk the milk, creme fraiche, eggs, sugar and butter.
Fold the wet ingredients into the dry, taking care not to overmix. When you have mixed, but still see streaks of flour, fold in the coconut and the pineapple.
Butter the muffin tin, including the top as these spread. Use an ice cream scoop to fill the tins about 2/3 full. Bake for 30 minutes or until a tester comes out clean. Let the muffins cool in the tin for 15 minutes, then remove them to a cooling rack.
When they are just out of the tins you can spoon over a glaze of confectioner’s sugar mixed with pineapple juice. If you used fresh pineapple, which I highly recommend, you can squeeze the cores that you trim away and catch some juice. You want to add just enough juice to make it liquid. Then drizzle the glaze over top with a fork. Put a sheet of foil under your rack to catch the drippings.
Pineapple Coconut Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: muffin
Serves: 18
Ingredients
  • 3½ cups all purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1⅓ cups sugar
  • 10 tablespoons butter, melted and cooled
  • 1 cup whole milk, room temp
  • 1 cup creme fraiche or sour cream, room temp
  • 2 eggs and 1 egg yolk, room temp
  • 1½ cup coarsely chopped fresh pineapple
  • ¾ cup shredded or flaked dried coconut
  • glaze:
  • confectioner’s sugar
  • pineapple juice
Instructions
  1. Preheat the oven to 350º.
  2. In a large bowl sift together the flour, baking powder, baking soda and salt.
  3. In another bowl whisk the milk, creme fraiche, eggs, sugar and butter.
  4. Fold the wet ingredients into the dry, taking care not to overmix. When you have mixed, but still see streaks of flour, fold in the coconut and the pineapple.
  5. Butter the muffin tin, including the top as these spread. Use an ice cream scoop to fill the tins about ⅔ full. Bake for 30 minutes or until a tester comes out clean. Let the muffins cool in the tin for 15 minutes, then remove them to a cooling rack.
  6. When they are just out of the tins you can spoon over a glaze of confectioner’s sugar mixed with pineapple juice. If you used fresh pineapple, which I highly recommend, you can squeeze the cores that you trim away and catch some juice. You want to add just enough juice to make it liquid. Then drizzle the glaze over top with a fork. Put a sheet of foil under your rack to catch the drippings.
A votre santé! 

{ 3 comments… read them below or add one }

bailey April 8, 2012 at 3:02 pm

Seriously, these are ridiculously amazing! My boss and the crew love them, everyone calls them the "pina colada" muffins. Thank you!

Reply

Angelika April 8, 2012 at 11:54 pm

I am so glad you liked them! Maybe I should re-name the post Pina Colada Muffins! It's pretty fitting! :)

Reply

france prada handbags September 17, 2012 at 10:50 pm

Hi, just wanted to say, I enjoyed this post. It was helpful. Keep on posting!

Reply

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