PINA COLADA MUFFINS
Prep time
Cook time
Total time
These muffins will fill your house with the loveliest smell you can imagine and even though there is a moderate amount of sugar for muffins, they practically taste like cake
Source: makemecake.me
Recipe type: Muffin
Serves: 12 muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour*
- ¼ tsp. salt
- 1 ½ tsp. baking powder
- ½ heaping cup sugar
- ½ cup sweetened coconut flakes
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature**
- 4 tbsp. extra virgin coconut oil, melted & cooled or 4 Tbsp. butter melted***
- ½ tsp. Vanilla
- 3 drops coconut extract, optional
- 1 cup canned pineapple tidbits, drained
Directions
- Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. Melt your coconut oil, so that it can cool to room temperature.
- In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.
- In a medium-sized bowl, whisk together eggs, buttermilk, cooled coconut oil, vanilla, and coconut extra, if using.
- Add wet ingredients to dry ingredients and stir until just combined. Don’t over mix for fear of tough muffins!
- Chop pineapples tidbits somewhat smaller and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits.
- Sprinkle top with a little coconut that will toast during baking time.
- Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed.
- Cool a few minutes in the tin and then transfer to a wire rack to cool completely.
Notes
*If you only have regular whole wheat flour, that should work fine.
** If you don't have any Virgin coconut oil, 4 tbsp. butter is a good substitute, but it won't impart an extra punch of coconut.
Also regarding the coconut oil, be sure it has fully cooled and the wet ingredients have risen to room temperature. Otherwise, your coconut oil will chunk up when added in. It won't destroy your muffins, but it’s nicer to have the coconut oil evenly distribute throughout.[br
*** If you do not have any buttermilk you can substitute 1 cup of milk with 1 tbsp. lemon juice.
If you attempt to remove the muffin liners before the muffins have cooled, there will be some major pulling apart going on. For a prettier presentation wait to unpeel and eat after they've cooled.
** If you don't have any Virgin coconut oil, 4 tbsp. butter is a good substitute, but it won't impart an extra punch of coconut.
Also regarding the coconut oil, be sure it has fully cooled and the wet ingredients have risen to room temperature. Otherwise, your coconut oil will chunk up when added in. It won't destroy your muffins, but it’s nicer to have the coconut oil evenly distribute throughout.[br
*** If you do not have any buttermilk you can substitute 1 cup of milk with 1 tbsp. lemon juice.
If you attempt to remove the muffin liners before the muffins have cooled, there will be some major pulling apart going on. For a prettier presentation wait to unpeel and eat after they've cooled.
Recipe by Recipes to Try at https://recipestotry.ca/pina-colada-muffins/