Tropical Coconut Pineapple Muffins

If you’re dreaming of sandy beaches and warm breezes, these Tropical Coconut Pineapple Muffins will take you there with every bite. Light, fluffy, and filled with the sweetness of pineapple and the creamy richness of coconut, they’re like a little vacation in muffin form. Perfect for breakfast, a quick snack, or afternoon tea, these muffins are a cheerful treat that brighten any day.

And while coconut and pineapple are famous for pairing up in cocktails, you don’t need a drink to enjoy this combo—these muffins are just as refreshing, and easier to whip up at home. If you love our classic banana muffins, you’re going to adore these tropical gems.

What Makes Them Special?

The name says it all: Tropical Coconut Pineapple Muffins. Just hearing it feels like booking a sunny getaway. Sweet pineapple chunks and chewy coconut flakes blend into a moist batter that bakes into golden perfection. It’s comfort food with a tropical twist—proof that the way to someone’s heart really is through their stomach!

Why You’ll Love Them

• The Flavor Combo: Juicy pineapple + nutty coconut = a match made in heaven.

• Budget-Friendly: Skip the pricey bakery muffins—these are quick, easy, and cost-effective.

• Customizable: Add a sprinkle of shredded coconut on top, a drizzle of coconut cream, or even a hint of cinnamon or nutmeg for extra flavor.

Quick Recipe Overview

• Prep Time: 15 minutes

• Bake Time: 18–20 minutes

• Ready In: Under 1 hour

In less time than it takes to plan a beach trip, you’ll have a batch of muffins ready—filling your kitchen with the mouthwatering scent of pineapple and coconut.

Ingredients

You’ll need:

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup sugar

• ½ cup shredded coconut (sweetened or unsweetened)

• 1 cup crushed pineapple (drained)

• ½ cup coconut milk

• ¼ cup vegetable oil

• 2 eggs

• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

2. Mix Dry Ingredients: In a large bowl, whisk together flours, baking powder, baking soda, salt, and sugar.

3. Add Coconut: Stir in shredded coconut.

4. Mix Wet Ingredients: In another bowl, whisk pineapple, coconut milk, oil, eggs, and vanilla until smooth.

5. Combine: Gently fold wet mixture into dry. Don’t overmix—a few lumps are fine.

6. Fill & Bake: Spoon batter into muffin cups (⅔ full). Bake 18–20 minutes, or until a toothpick comes out clean.

7. Cool: Let rest 5 minutes in the tin, then transfer to a rack.

Serving Ideas

• Pair with a tropical fruit salad for brunch.

• Serve with fresh orange juice or coconut yogurt.

• Enjoy as an afternoon pick-me-up with tea or coffee.

Pro Tips

• Use Quality Ingredients: Fresh pineapple or canned in natural juice works best.

• Don’t Overmix: Keeps muffins light and fluffy.

• Flavor Boost: Add a pinch of cinnamon or nutmeg.

Storage

• Room Temperature: Store in an airtight container up to 3 days.

• Freezer: Freeze in a sealed bag up to 2 months.

• Reheat: Microwave 15–20 seconds to make them taste oven-fresh.

 With their sunny flavors and fluffy texture, these Tropical Coconut Pineapple Muffins are like a bite-sized trip to the islands. Happy baking!

Tropical Coconut Pineapple Muffins

Moist and fluffy muffins bursting with the sweetness of sun-ripened pineapple and rich creaminess of coconut, perfect for breakfast or a sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Tropical

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar

Wet Ingredients

• 1/2 cup shredded coconut sweetened or unsweetened
• 1 cup crushed pineapple drained
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 2 whole eggs
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar until well mixed.
3. Stir in the shredded coconut, ensuring it gets evenly distributed throughout the dry ingredients.
4. In a separate bowl, whisk together the crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to over-mix.
6. Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Baking

1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
2. Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra flavor twist, add a pinch of cinnamon or nutmeg to the dry ingredients for an aromatic kick! Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.