For a quick and easy recipe muffins are always a good idea. This recipe is for pineapple & coconut muffins.
As with all muffins it is very easy to make the batter. You just combine the dry ingredients. Then you do the same with the wet ingredients. After that combine everything. You are then ready to fill the muffin tin.
The recipe has simple ingredients too. Crushed pineapple which is drained. It also uses desiccated coconut. But you could use shredded coconut instead. Though in that case I would suggest chopping the coconut finer.
Although I use crème fraîche in the recipe there are alternatives too. For instance, you could use sour cream, or natural yoghurt or even buttermilk. All those are great substitutes.
I made 9 muffins, filling the paper cases very full. However the batter could easily be divided into 12 cases for smaller muffins.
They are great to eat as a snack, with tea perhaps, or for breakfast.
My Bake
I was very pleased with my muffins. The bake was perfect. They had an excellent rise. Once cooled they peeled out of the cases well too. Then it was just a matter of tasting. That too was excellent. A taste of pineapple and coconut created a fine combination. The texture was perfect too. It was soft and light and ate very well indeed. In fact I quickly ate two with a single cup of tea. Which, mid morning, is no mean feat.
For another great muffin recipe you might like to try my Banana Coconut Muffins.
Pineapple & Coconut Muffins
Course: SnackCuisine: MuffinsDifficulty: Easy9
servings15
minutes25
minutesIngredients
200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
60g(1/2 cups + 3 tbsp) desiccated coconut
12g(3 tsp) baking powder
100g(1/2 cup) caster sugar
136g(1/2 cup) drained crushed pineapple
110g(1/3 cup + 2 tbsp) juice from can of crushed pineapple
190g(3/4 cup + 2 tsp) crème fraîche – see note below
80ml(1/3 cup) flavourless oil
1 medium egg(large in USA)
10ml(2 tsp) vanilla extract
3g(1/2 tsp) salt
extra coconut for sprinkling if desired
Directions
- Preheat the oven to 180C/160C Fan/350F.
- Place paper cases into a muffin tin, or grease the tin.
- In a large bowl place the flour, baking powder, salt, sugar and coconut and mix to combine
- In a separate bowl place the juice, oil, egg, crème fraîche and vanilla extract and whisk to combine.
- Add the pineapple and mix in.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Spoon the batter into the muffin cases( I used 9 cases but 12 would give smaller muffins too).
- Sprinkle a little desiccated coconut over the top.
- Bake in the oven for 25 minutes until the muffins have risen and coloured.
- Test the muffins with a skewer, if it comes out clean take them out of the oven and leave for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- Instead of crème fraîche you can use sour cream, natural yoghurt or buttermilk.
hahaha…. so cute Geoff…
I love it when people actually ‘fess up about making the occasional boo boo whilst baking something. Good for you and good for you doing them all over again…
I’ve had several things that didn’t go according to plan. Sometimes I get ticked and forget to photograph them… sometimes I do remember to get a pic…. but, it’s always good for a laugh later on and a little opportunity to let people know things don’t always go swimmingly even when we kind of know what we are doing…
Great size muffins, lovely for a mid morning snack or served with afternoon tea!🥥🍍 They look divine and tastebud tantalising. 😋I’m going to bake as soon as I can. 👩🏻🍳Just need to purchase creme fraiche. Thank you for sharing Geoff and helping to ease the winter blues!🥶🌨. Deborah🙂