Pineapple Coconut Bran Muffins Food

PINEAPPLE COCONUT MUFFINS

Steps:

• Prepare your muffin tin with non-stick cooking spray.
• Preheat oven to 350F.
• In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
• In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
• Pour egg & milk mixture into dry ingredients and stir until well mixed.
• Stir in pineapple.
• Pour into 12 muffin tins.
• Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
• Bake 20 minutes or until done.
• Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
• Store in a sealed container in the fridge.

PINEAPPLE - COCONUT MUFFINS

Steps:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

PINEAPPLE COCONUT MUFFINS RECIPE

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy. Whisk in eggs, one by one, until combined. Whisk in coconut milk and 3/4 cup coconut.
• Add flour and baking powder to the bowl and whisk until combined. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut. Bake until golden and just set, about 20 minutes. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.

PINEAPPLE MUFFINS WITH COCONUT AND BROWN SUGAR TOPPING

Steps:

• Grease 18 muffin cups, or line with paper liners.
• in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
• In a separate bowl, whisk together buttermilk, melted butter and egg.
• Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
• Gently fold in pineapple and coconut.
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• For topping:.
• mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
• Sprinkle crumb topping over pineapple muffin batter.
• Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
• transfer pans to rack to cool for about 5 minutes.
• gently turn muffins out onto rack to cool completely.

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS

Steps:

• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Fill each liner with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
• Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

PINEAPPLE COCONUT MUFFINS

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.