Pineapple Coconut Muffin

I haven’t always been a great breakfast eater. For years I didn’t even eat breakfast, preferring to starve until lunch. A few years ago (when I sensed my youthful metabolism slowing down) I made some changes to my diet and lifestyle, and one of them was to eat breakfast every day. It was difficult to get in the habit of it at first, but I’ve learned to enjoy breakfast.

During the week I usually keep my morning meal quick, light, and healthy, like toast or a fruit smoothie. On the weekends however, I usually splurge a little. I enjoy sleeping in and when I do manage to roll out of bed I crave eggs, bacon, and all sorts of freshly baked scones, bread, and muffins.

Muffin ingredients

Mixing in the pineapple

I do a lot of baking in the mornings on the weekend, especially when those cravings cannon be ignored. Such was the case last weekend when I baked these Pineapple Coconut Muffins. Earlier in the week we included grilled fresh pineapple with one of our meals and I put a bit of the extras aside, knowing I would want to use it in some way later.

And on Sunday I was struck with inspiration right at the same moment my weekend breakfast craving hit. I remembered the pineapple sitting in a tupperware in the fridge and had four thoughts— muffins, pineapple, coconut, and booze.

Muffin batter

Muffins, ready to be baked

It all came together in my mind. Once in a pineapple-and-coconut state of mind, the addition of rum seemed like a no-brainer. And it was the weekend, after all. All I needed was a recipe to use as a starting point.

I started with a basic blueberry muffin recipe and turned it on its head, swapping this for that, adding something here, omitting something else there. And I ended with what I had envisioned all along— a light and tender muffin, with a hint of coconut and bright bursts of juicy pineapple. Finished off with a crisp topping of brown sugar and coconut, it was nearly perfect.

A few things to note, next time I make these muffins (and there will be a next time), I plan to chop the pineapple finer so that the flavor is carried through the whole muffin and not just in one or two large chunks. Also, if you don’t want to use rum, don’t. Vanilla will work just fine.

Include these Pineapple Coconut Muffins in your next brunch menu. The piña colada flavor profile is perfect for this time of year and is sure to be a crowd pleaser! 


Pineapple Coconut Muffins
Adapted from The Home Baker
Makes 1 dozen muffins
Print this recipe

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon coarse salt
1/2 cup brown sugar
1/4 cup + 2 tablespoons shredded unsweetened coconut
3 egg whites
3 tablespoons unsalted butter, melted
2/3 cup sour cream
1 cup pineapple, diced into small pieces
2 teaspoons dark rum*

Preheat oven to 375 degrees F. Butter and flour a muffin pan, or line with muffin paper liners.

In a medium bowl, combine the flour, baking soda, salt, 6 tablespoons of the sugar, and 1/4 cup of the coconut. In another bowl, whisk the sour cream, butter, egg whites, and rum (or vanilla) together until smooth. Stir in the diced pineapple. Stir the dry ingredients into the sour cream mixture and stir with a spoon until just combined, do not overmix.

Spoon the batter into the prepared muffin pan, filling each cup to about 3/4 of the way full. In a small bowl, combine the remaining 2 tablespoons of the coconut and 2 tablespoons of the brown sugar. Sprinkle over the muffin batter.

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool on a wire rack.

*May substitute vanilla

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30 Responses to Pineapple Coconut Muffins

  1. Jessica Foreman says:

    Nice work! I may have to make these this weekend. :)

  2. kelley {mountain mama cooks} says:

    Any girl who has muffins, pineapple, coconut, and booze in one thought is definitely my kind of gal! These look scrumptious!

  3. NicoleD says:

    Pineapple, coconut and rum are among my very favorite of things. These sound fantastic!

  4. Erika Beth, the Messy Chef says:

    Nice adaptation! These look delightful for a morning meal.

  5. Krithi's Kitchen says:

    Bookmarked right away.. love your pina colada muffin idea..

    http://krithiskitchen.blogspot.com
    Event: Serve It – Grilled/Barbequed/Tandoored

  6. Lisa says:

    Yum, what a tropical breakfast. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link up your muffins. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-23.html

  7. Priya says:

    Those muffins looks absolutely exotic and divine..

  8. The Procrastobaker says:

    Coconut, pineapple and rum, there are not many more perfect trio's out there! These sound absolutely aaaaaMAZing, saving this for sure and hope i get to try out their deliciousness some day soon :)

  9. Sanjeeta kk says:

    Love the pineapple and coconut in Muffins! Have a large pineapple sitting to be baked.

  10. Katie says:

    I made these today, they are tasty but mine don't look as nice as yours do! Kind of lumpy and pale looking.

  11. Becky at VintageMixer says:

    These look super tasty! I'm so addicted to coconut anything.

  12. We Are Not Martha says:

    These are the perfect grab-and-go muffins and so, so summery :) Love the flavor combo!

    Sues

  13. Cristina says:

    A perfect recipe! I've made it this morning and the results had been amazing… I've never cooked before with pineapple and it's delicious :)
    Cheers from Barcelona.

  14. Lori @ Girl Meets Oven says:

    Yum! I just made pineapple cookies, but now I am wishing I would have made these pineapple muffins instead.

  15. Samantha says:

    I tried these tonight, doubling and toasting the coconut and following your suggestion to chop the pineapple more finely. Heavenly! Thank you!

  16. Anonymous says:

    I made this morning.My kids ate some after school AND THEY LOVED THEM ,but next time I will add some more sugar.

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  19. Veronicka says:

    I just moved to Hawaii and wanted to bake something using local ingredients such coconut and pineapple. So, I made them today and they came out awesome!!!!!! I used plain yogurt instead of sour cream since I didnt have any at home lol. Next time I’ll add more sugar and more “RUM” hehehe. Thanks!!

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  28. bluebrit says:

    lovely recipe but I have to say the pale grey text is harder to read than black

  29. Jen says:

    These muffins were amazing!

    I am a student in a culinary class, we did breakfast today and my chef asked us to find a recipe for a muffin that was different than just the basics. I stumbled upon this one on pinterest, and knowing we had a pineapple that needed to be used I printed it.

    I just have to tell you they were delicious! My chef loved them, she took 3 home for herself, and took the recipe also! She even had the head of the culinary dept. come in and try them.

    So I just wanted to let you know how much we enjoyed them, and send a kudos to the chef.

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