Moist Tropical Pineapple Coconut Muffins

Quick Recipe Version (TL;DR)

• Yield: 12 standard muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes, including 10 minutes cooling

Quick Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup sweetened shredded coconut, plus 2 tablespoons for topping
• 2 large eggs, room temperature
• 1/2 cup sour cream or plain Greek yogurt, room temperature
• 1/3 cup neutral oil
• 1/4 cup reserved pineapple juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup well-drained crushed pineapple in juice
• 2 tablespoons turbinado sugar for topping

Do This

• 1. Heat the oven to 375°F and line a 12-cup muffin pan.
• 2. Drain crushed pineapple well, reserving 1/4 cup juice.
• 3. Whisk flour, sugar, baking powder, baking soda, salt, and coconut.
• 4. Whisk eggs, sour cream, oil, pineapple juice, vanilla, and coconut extract.
• 5. Fold wet ingredients into dry ingredients, then fold in drained pineapple.
• 6. Divide into muffin cups and top with coconut and turbinado sugar.
• 7. Bake for 20 minutes, cool in the pan for 5 minutes, then transfer to a rack for 5 more minutes.

---

Why You’ll Love This Recipe

• Bright tropical flavor: Sweet pineapple and coconut make every bite taste sunny and cheerful.
• Soft, moist crumb: Sour cream and pineapple juice keep the muffins tender without making them heavy.
• Bakery-style tops: A sprinkle of coconut and turbinado sugar gives the muffins a golden, lightly crisp finish.
• Simple pantry-friendly method: No mixer needed, just two bowls, a whisk, and a gentle hand.

Grocery List

• Produce: Canned crushed pineapple in juice
• Dairy: Large eggs, sour cream or plain Greek yogurt
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, sweetened shredded coconut, neutral oil, vanilla extract, coconut extract, turbinado sugar, paper muffin liners

Full Ingredients

For the Muffin Batter

• 2 cups (250g) all-purpose flour, spooned and leveled
• 3/4 cup (150g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (45g) sweetened shredded coconut
• 2 large eggs, room temperature
• 1/2 cup (120g) sour cream or plain Greek yogurt, room temperature
• 1/3 cup (80ml) neutral oil, such as canola, avocado, or vegetable oil
• 1/4 cup (60ml) pineapple juice reserved from the canned pineapple
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup (180g) crushed pineapple in juice, well drained and lightly pressed

For the Bakery-Style Topping

• 2 tablespoons (15g) sweetened shredded coconut
• 2 tablespoons (25g) turbinado sugar or coarse sparkling sugar

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with nonstick spray. For the tallest muffins, use every cup in the pan but make sure the batter is divided evenly so they rise at the same rate.

Step 2: Drain the pineapple and reserve the juice

Place the crushed pineapple in a fine-mesh strainer set over a bowl. Let it drain for 3 minutes, then gently press it with the back of a spoon to remove excess liquid without drying it out completely. Measure 1 cup packed drained pineapple for the batter and reserve 1/4 cup pineapple juice. The pineapple should be moist and juicy-looking, not watery.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the 2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Stir in 1/2 cup shredded coconut, making sure it is evenly distributed and not clumped together.

Step 4: Mix the wet ingredients

In a separate medium bowl, whisk the 2 eggs until smooth. Add the 1/2 cup sour cream, 1/3 cup oil, 1/4 cup pineapple juice, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract. Whisk until the mixture looks creamy and evenly combined. If your sour cream or eggs are cold, the mixture may look slightly separated; it will still bake well, but room-temperature ingredients make the smoothest batter.

Step 5: Combine the batter gently

Pour the wet ingredients into the dry ingredients. Using a flexible spatula, fold the batter together just until only a few streaks of flour remain. Add the drained crushed pineapple and fold 3 to 5 more times, just until evenly incorporated. The batter will be thick, soft, and slightly lumpy. Do not beat it smooth, as overmixing can make muffins dense instead of tender.

Step 6: Fill and top the muffins

Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top. A large cookie scoop works well for this. In a small bowl, stir together the 2 tablespoons shredded coconut and 2 tablespoons turbinado sugar, then sprinkle the mixture over the tops of the muffins. This topping bakes into a lightly crisp, golden crown.

Step 7: Bake until golden and set

Bake at 375°F for 20 minutes, or until the muffin tops are domed and lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Avoid opening the oven during the first 15 minutes so the muffins can rise properly.

Step 8: Cool before serving

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool for at least 5 more minutes before serving. They are wonderful warm, when the coconut topping is lightly crisp and the pineapple flavor is fragrant, but the crumb becomes even softer once fully cooled.

Pro Tips

• Drain the pineapple well: Too much pineapple juice in the fruit can make the centers gummy. Lightly press the pineapple, but do not squeeze it completely dry.
• Use room-temperature dairy and eggs: This helps the batter come together smoothly and gives the muffins a more even, tender crumb.
• Do not overmix: Fold only until combined. A few small lumps are completely fine and help keep the muffins soft.
• Fill the cups high: These muffins are designed to be filled nearly to the top for a generous bakery-style shape.
• Let them rest briefly: Cooling for 10 minutes helps the crumb set so the muffins peel cleanly from the liners.

Variations

• Pineapple lime coconut muffins: Add 1 teaspoon finely grated lime zest to the dry ingredients for a brighter, citrusy finish.
• Macadamia pineapple muffins: Fold 1/3 cup chopped macadamia nuts into the batter along with the drained pineapple for a buttery crunch.
• Toasted coconut topping: Use lightly toasted shredded coconut on top for a deeper coconut flavor, but watch closely during baking because it browns faster.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. To refresh, warm one muffin in the microwave for 10 to 15 seconds. For longer storage, freeze fully cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 1 hour, or microwave from frozen for 25 to 35 seconds. You can also drain the pineapple and measure the dry ingredients up to 1 day ahead; keep the pineapple and reserved juice covered in the refrigerator until ready to bake.

Nutrition (per serving)

Calories: 255 kcal | Carbs: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Fiber: 1g | Sugar: 20g | Sodium: 245mg | Cholesterol: 36mg