There are a lot of awesome things about running a B&B here in Vermont (and a couple not so awesome things, tbh), but one of the best is how much time I get to spend baking, experimenting with baking, and eating baked goods. Which is why my New Year’s Resolution is to run a 5K everyday. But I digress.
Certain recipes are requested over and over again, and I’m happy to share them. Someday, I’ll even finish the much delayed cookbook (maybe 2024 is the lucky year!). Today’s recipe is for Pineapple Coconut Muffins. I almost always make these using King Arthur measure-for-measure gluten-free flour. Because the pineapple and the coconut bring structure and moisture to the muffins, that slightly grainy GF flour texture is not as apparent. You can use regular AP flour if you want, and if I’m feeling especially jaunty – and no one has a tree nut allergy – I throw in some pecans.
I like this recipe because you can mix it all in one bowl with a fork. Easy peasy.
Ingredients:
1 large (20 oz) can crushed pineapple, drained well
1/2 cup coconut or other milk (I often use buttermilk, and always use whole or full-fat milk)
one splash of white vinegar
1/2 tsp almond extract (can substitute vanilla, but I like almond better)
1 stick very soft butter
1 cup granulated sugar
1/2 tsp salt
2 eggs
1 cup sweetened shredded coconut, plus more for topping
1-1/4 cups flour of your choice
2 tsp baking powder
1/2 tsp baking soda
Directions:
Preheat oven to 400F. Prepare muffin tins in your preferred way.
Drain the pineapple over a small bowl. Save the juice for a refreshing drink.
Combine the milk, vinegar, and almond extract in a measuring cup. Set aside.
Using a fork, smush the butter, sugar, and salt together until completely combined. Add the eggs one at a time, mixing well after each. Add the milk mixture and stir well. Add 1 cup of the coconut. Combine.
Dump the flour, baking powder, and baking soda (sift those if you need to) on top of the wet ingredients and mix gently. Once the dry ingredients are incorporated (some dry flour remaining is OK), fold in the drained pineapple.
Divide the mixture between the muffin cups, filling each cup 3/4 full. Top with more shredded coconut.
Bake for 10 minutes at 400F, then lower the temp to 350 and bake until the coconut on top is starting to brown and the muffins spring back when lightly touched. Try not to overbake, but if you do it won’t be the end of the world.
I can usually get about 18 muffins from this recipe – if you use GF flour they will not rise as high as with regular flour, and even with regular flour they do not rise as high as normal muffins because of the huge amount of delicious pineapple.