MuffinshawaiianEasy

Pineapple Coconut Flake Muffins

Name: Pineapple Coconut Flake Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: hawaiian
Ingredients: 20 oz (567 g) canned crushed pineapple in juice, undrained (juice reserved); 2 cups (240 g) all-purpose flour; 2 tsp (10 g) baking powder; ½ tsp (2½ g) baking soda; ¼ tsp (1½ g) fine sea salt; ½ cup (113 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) packed light brown sugar; 2 (100 g) large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; 1 cup (90 g) unsweetened shredded coconut; ½ cup (45 g) sweetened shredded coconut, for topping (optional)

From the MyKitchenBank Kitchen

Golden, moist muffins bursting with pineapple chunks and toasted coconut flakes, with a subtle tropical flavor and tender crumb. These Hawaiian-inspired muffins are perfect for breakfast or an afternoon snack, with a light coconut sweetness balanced by the bright acidity of crushed pineapple.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 375°F (190°C) with rack in the center
Line a 12-cup muffin tin with paper liners or grease the cups
Have all ingredients at room temperature for even mixing

1
Mix dry ingredients
- In a medium bowl, whisk together 2 cups (240 g) flour, 2 tsp (10 g) baking powder, 0.5 tsp (2.5 g) baking soda, and 0.25 tsp (1.5 g) salt.
- Set aside.
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Ready when: dry ingredients are well combined with no lumps
Tip: Whisk rather than stir to aerate and evenly distribute the leavening agents for fluffy muffins
2
Cream butter and sugars
- In a large bowl, beat together 0.5 cup (113 g) softened butter, 0.75 cup (150 g) granulated sugar, and 0.25 cup (55 g) brown sugar for 2–3 minutes until the mixture is pale, light, and fluffy, scraping down the sides as needed.
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Ready when: mixture is noticeably lighter in color and fluffy, with visible air bubbles
Tip: Using both sugars adds moisture and depth; don't skip the creaming step—it creates lift for tender muffins
3
Add eggs and vanilla
- Add 2 room-temperature large eggs one at a time, beating well after each addition.
- Then stir in 1 tsp (5 ml) vanilla extract until combined.
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Ready when: eggs are fully incorporated and the mixture is pale and smooth
Tip: Room-temperature eggs blend more smoothly into the butter mixture, preventing a curdled or grainy batter
4
Add pineapple and juice
- Pour in the 20 oz (567 g) can of undrained crushed pineapple, including all its juice.
- Stir gently until evenly distributed, about 1 minute.
- The batter will look wet but that is intentional.
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Ready when: pineapple is evenly scattered throughout the wet batter with no large gaps
Tip: Keep the pineapple juice—it adds moisture and flavor to the final muffins
5
Fold in dry mixture
- Add the reserved dry ingredients to the wet mixture in three additions, folding gently with a spatula after each addition until just combined.
- Do not overmix; a few streaks of flour are okay.
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Ready when: flour is barely visible; the batter is lumpy but no dry streaks remain
Tip: Overmixing activates gluten and creates tough, dense muffins; stop as soon as you can't see dry flour
6
Fold in coconut
- Gently fold in 1 cup (90 g) unsweetened shredded coconut until evenly distributed throughout the batter.
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Ready when: coconut flakes are scattered throughout without large clumps
Tip: Use unsweetened coconut so the muffins don't become overly sweet; it will soften as it bakes
7
Fill muffin cups
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full (roughly 3.5 tablespoons or 50 ml per cup).
- If desired, sprinkle about 1 tsp (5 g) of sweetened coconut on top of each muffin.
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Ready when: all 12 cups are filled to the same level and topped evenly
Tip: Use a spring-loaded ice cream scoop or spoon to divide batter evenly so all muffins bake at the same rate
8
Bake muffinsOven 375°F / 190°C
- Place the muffin tin in the preheated 375°F (190°C) oven and bake for 20–22 minutes until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs (not wet batter), and the tops are light golden brown.
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Ready when: toothpick has a few moist crumbs; tops are light golden brown and spring back lightly when touched
Tip: Don't overbake—pineapple juice adds moisture, so muffins can seem underbaked but are actually done. Overbaking dries them out
9
Cool in pan and remove
- Let the muffins cool in the tin for 5 minutes, then gently run a small knife or offset spatula around the edge of each cup to loosen them.
- Turn the tin on its side and tap gently to release the muffins, or transfer them individually to a wire cooling rack.
- Cool for at least 5 minutes before serving (they firm up as they cool).
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Ready when: muffins release easily and are cool enough to handle without burning
Tip: Cooling in the pan briefly allows the structure to set; removing too early can cause them to crumble

Good to know

Tips

Use canned crushed pineapple in juice, not syrup, to keep the muffins from becoming cloyingly sweet and to control moisture accurately
Don't skip the cooling step in the pan—it prevents the delicate crumb from breaking apart when you remove the muffins
These muffins are naturally moist from the pineapple juice; they actually taste better the next day as flavors meld and moisture distributes evenly
For extra tropical flavor, brush the warm muffins lightly with coconut rum or simple syrup

Storage & reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F (150°C) oven for 8–10 minutes.

Substitutions

unsweetened shredded coconut → sweetened shredded coconut (all of it). Reduces the amount of unsweetened and makes the muffins slightly sweeter; use 1.5 cups total sweetened coconut if you prefer only sweetened
canned crushed pineapple in juice → fresh pineapple, chopped and drained (about 1.5 cups), with 0.5 cup (120 ml) pineapple juice or coconut milk mixed in. Fresh pineapple adds brighter flavor; drain it first and add juice separately to avoid excess moisture
unsalted butter → coconut oil, melted and cooled slightly. Reinforces coconut flavor; may result in slightly denser, less fluffy muffins
all-purpose flour → 1.75 cups (210 g) all-purpose flour + 0.25 cup (30 g) coconut flour. Adds extra coconut flavor and texture; coconut flour absorbs liquid differently, so these muffins may be denser