adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Make-Ahead Coconut-Pineapple Muffins
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
555 minutes
Prep these tropical pineapple and coconut muffins the night before for an easy breakfast.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup white sugar
  • 0.25 cup unsalted butter, softened
  • 1 cup vanilla Greek yogurt
  • 1 large egg, at room temperature
  • 1.5 teaspoons coconut extract
  • 1 cup chopped fresh pineapple
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup chopped pecans
  • 1 cup brown sugar
  • 2 tablespoons fresh pineapple juice
Instructions:
  • Combine and sift flour, baking powder, baking soda, and salt in a bowl, and set aside.
  • In a separate bowl, use an electric mixer to combine sugar and butter until creamy. Mix in Greek yogurt, egg, and coconut extract until fully incorporated. Gently fold in the flour mixture, followed by pineapple, coconut, and pecans. Cover and refrigerate the batter for 8 to 12 hours before proceeding.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
  • Use an ice cream scoop to evenly distribute batter into each liner.
  • Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  • In a microwave-safe bowl, mix brown sugar and pineapple juice to make the glaze. Microwave for 20 to 25 seconds until the sugar has melted. Dip each muffin into the glaze.

Similar Recipes