Pineapple Coconut Muffins Recipe

An easy tropical breakfast treat Yvonne Ruperti

Juicy pineapple and sweet coconut add tropical flair to these tender muffins.

Recipe Facts



Active: 15 mins
Total: 40 mins
Serves: 12 muffins

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  • 8 tablespoons (4 ounces) unsalted butter, very soft

  • 1 cup (7 ouncesgranulated sugar

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup coconut milk

  • 1 1/4 cups sweetened, flaked coconut, divided

  • 1 1/4 cups (6 1/4 ounces) all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1 cup (6 ounces) drained pineapple cubes, chopped


  1. Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy. Whisk in eggs, one by one, until combined. Whisk in coconut milk and 3/4 cup coconut.

  2. Add flour and baking powder to the bowl and whisk until combined. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut. Bake until golden and just set, about 20 minutes. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.

Special equipment

muffin pan

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Nutrition Facts (per serving)
264 Calories
13g Fat
35g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 264
% Daily Value*
Total Fat 13g 17%
Saturated Fat 9g 46%
Cholesterol 51mg 17%
Sodium 230mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 3g
Vitamin C 7mg 34%
Calcium 70mg 5%
Iron 1mg 8%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)