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muffins and a pineapple

Pineapple Coconut Muffins

Kerri Jablonski
Fresh pineapple and coconut in a muffin? Tastes like a piña colada!
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Course Baking, Breakfast
Cuisine American
Servings 18 muffins


  • 4 oz unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup almond milk
  • 1 1/4 cups unsweetened shredded coconut divided
  • 1 1/4 cup all purpose flour
  • 2 1/2 tsp baking powder
  • 1 cup chopped fresh pineapple


  • Pre-heat the oven to 375 with the rack in the upper middle position. Line your cupcake pans with liners. I prefer silicone liners to cut down on waste.
  • With your stand mixer, cream together butter and sugar until fluffy. Add in eggs, one at time. Add almond milk and 3/4 cup of coconut. Mix until combined.
  • Combine flour, baking powder and salt in a bowl, and then add to wet mixture. Combine well, and then add your fresh pineapple.
  • Divide the batter between the muffin cups. Sprinkle the tops with remaining shredded coconut. Bake until tops ar golden and spring back slightly when touched, about 20 minutes. Let muffins cool for 5 minutes before transferring them to a wire rack.
Keyword Muffins, Snacks