Pineapple Coconut Muffins Recipe

Summer is a time to unwind and relax. With a slower pace and less obligations, it’s really the best time of the year to get outside, soak up the sun, and enjoy! One of the best ways to relax in the summer? Enjoying the tropical flavors that are everywhere this time of year- including in these deli delicious pineapple coconut muffins!

This Pineapple Coconut Muffin Recipe is going to become your new favorite summer treat. These muffins are easy to make and are so light and fresh, perfect for kicking off a day at the pool or the beach or for adding to a brunch spread!

Can I use fresh pineapple instead of canned pineapple?

Yes! Canned pineapple is super convenient but using fresh pineapple can definitely incorporate even more flavor and freshness. To use fresh pineapple in this recipe, you’ll need to peel and core the pineapple, then cut it into small pieces or crush it with a food processor. You’ll want 20 ounces of fresh pineapple for this recipe, and don’t forget you need some pineapple juice as well!

Can I make mini muffins instead of regular sized muffins?

Yes! These muffins can be made mini for the perfect bite-sized treat for a summer party or a snack for little kids. Bake them the same, but for a few less minutes- you’ll need about 12-15 minutes but check them by inserting a toothpick into the center. If it comes out clean, they’re good!

Can I use coconut flour or another kind of flour for these muffins?

Definitely! You can use whole wheat flour, gluten-free flour, almond flour, coconut flour or even oat flour! {Coconut flour in particuar might even add a little extra coconut flavor!}

These muffins bring their own flavors with the pineapple and coconut, but any of these options would work well with it.

Just keep in mind that they don’t all bake the same so you might want to start checking on them early to make sure you don’t overbake them!

How can I make sure my muffins come out moist?

There are a few steps you can take to make sure the muffins come out perfectly moist, including:

• Don’t overmix the batter
• Use the right amount of baking powder and baking soda
• Gently whisk the wet and dry ingredients together
• Fold the crushed pineapple and coconut flakes in, don’t stir them
• Avoid overbaking
• Allow to cool properly on a wire rack

Can I add other ingredients like nuts or dried fruit to these muffins?

Yes! I love muffins with nuts and if paired correctly, you could definitely enhance these with some additional ingredients. 

Some great nuts for this particular recipe would be chopped macadamia nuts, walnuts, or pecans. If you want to include some dried fruit instead, go with dried cranberries, raisins, or chopped dried apricots. 

I wouldn’t add more than 1/2 cup to 1 cup total, and you’ll want to make sure you add these in after you’ve combined the wet and dry ingredients but before you’ve put the batter in the muffin pans. And be sure to check on your muffins periodically- adding additional ingredients can alter the bake time!

How should I store Pineapple Coconut Muffins to keep them fresh?

If you’ll be enjoying them in the next 2-3 days, you can keep them at room temperature- no need to refrigerate. Allow the muffins to cool completely, then transfer them to an airtight container to keep them from drying out. It’s best if you line the container with paper towels to absorb any excess moisture!

If you’re not planning on enjoying them in the next couple of days, you can definitely freeze them. Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag.

When ready to enjoy, just thaw at room temperature or warm them in the oven for a few minutes! These muffins will stay good in the freezer for up to 3 months when stored properly.

What Supplies Do You Need to Make Pineapple Coconut Muffins?

To make Coconut Pineapple Muffins, you’ll need:

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• Muffin tin
• Cupcake liners {optional but recommended}
• Small bowl, medium bowl and large bowl {get them all in this mixing bowl set}
• Whisk
• Spoon
• Toothpicks
• Oven mitts

Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Preheat oven to 350 degrees and line a muffin tin with liners or grease with nonstick cooking spray. In a small bowl, stir together the drained pineapple pieces and 3 tablespoons of flour. Set aside.

In a separate bowl, whisk together the dry ingredients- the remaining flour, baking powder, baking soda, and salt- until well combined. Set aside.

In a third large bowl, whisk the wet ingredients- the oil, white sugar, brown sugar, eggs, and vanilla extract- until well combined.

Add the reserved pineapple juice and stir to mix. Then, stir in the flour mixture until just combined.

Fold in the crushed pineapple and half of the coconut flakes.

Spoon the mixture into each muffin cup until the cup is 2/3 full. Sprinkle the remaining sweetened coconut over the top of each muffin.

Bake in the preheated oven for 18-22 minutes for full sized muffins {or 12-15 minutes for mini-muffins} until a toothpick inserted in the center comes out clean.

Hungry for More?

Want more delicious muffin recipes? Try these:

• Mocha Muffins
• Pumpkin Monkey Bread Muffins
• Cinnamon Roll Pecan Muffins
• Brown Sugar Blueberry Muffins
• Neapolitan Ice Cream Muffins
• Oatmeal Raisin Cookie Muffins
• Gingerbread Muffins