These muffins are like sunshine in the form of a muffin making them the perfect summertime treat.
Every time I make these muffins I fall in love with them a little bit more. Juicy crushed pineapple swirled through the mix gives these muffins its moist texture while the dried coconut adds a bit of crunch, especially the extra sprinkles on the top. And don’t forget the lime, it is subtle but it gives a little bit of zing that just lifts the flavor. Joined together they make a great flavor combination.
Like I mentioned above this a great summertime muffin but I think it does wonders on a cold wintery day. Just cook a batch up, sit back on the couch (feet up of course), close your eyes and take a bite and be whisked away to a tropical island…well in your mind that is…but there isn’t anything wrong with a little bit of day dreaming now is there.
These muffins are best enjoyed freshly baked but will keep for 3-4 days in an airtight container in a dry cool place.
Pineapple, Lime and Coconut Muffins
- 1 ¾ cups all purpose flour
- 3 teaspoons baking powder
- ¾ cup white sugar
- 1 ¼ cups coconut flakes/ desiccated coconut
- ¼ cups coconut flakes/ desiccated coconut to garnish
- 2 free range eggs
- ½ cup coconut milk
- ¼ cup lime juice
- 2 tablespoons vegetable oil
- 1 cup crushed pineapple
- Heat oven to 350 (180C) and grease or spray a 12-count muffin pan, this recipe makes 16 so you will need to do 2 batches or use 2 pans.
- Grab 2 mixing bowls. Sift the flour, baking powder and sugar into one of them, then stir in the coconut.
- In the other crack the 2 eggs and add the coconut milk, lime juice, vegetable oil and crushed pineapple. Whisk this mix together then pour into the dry ingredients and mix until just combined. Be careful not to over mix this batter. Leaving a few clumps of flour is fine because they will continue to mix as they bake and this will ensure they are light and fluffy.
- Spoon the mixture into the greased pans sprinkling a little of the remaining coconut on the top of each muffin.
- Bake for around 18 to 20 minutes until the tops are golden and the muffins spring back when pressed lightly. Let them cool in the pan for 5 minutes or so before turning out.