Pineapple Muffins

Moist and fluffy muffins bursting with tropical sweetness, perfect for breakfast or brunch.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: Tropical

Calories: 180

Dry Ingredients

1 cup all-purpose flour
1/2 cup sugar (or coconut sugar for healthier alternative) Coconut sugar is a good substitute for a healthier option.
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/4 cup unsalted butter, melted
1/2 cup buttermilk (or non-dairy alternative) Non-dairy milk can be used as a substitute.
1 large egg Can be replaced with a flax egg for a vegan option.

Mixed Ingredients

1 cup fresh pineapple, diced (or canned) Canned pineapple can be used; drain excess liquid.
1/4 cup shredded coconut (optional) Can be omitted for a simpler muffin.

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or greasing it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
In a separate bowl, combine the melted butter, buttermilk, and egg, whisking until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to over-mix.
Fold in the diced pineapple and shredded coconut gently.

Baking

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for around 20-25 minutes or until golden brown, and a toothpick inserted in the center comes out clean.
Allow to cool slightly in the pan before transferring to a wire rack.

Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

These muffins are delightful served warm with butter, honey, or coconut cream. They also freeze well for later enjoyment.

Let us know how it was!