Pina Colada Muffin

Very exotic muffins, indeed!

This is my second trial of Pineapple Coconut muffins in a week. So surprised by those from my first trial, I couldn’t wait to get that taste in my mouth again. When I first came up with the idea of muffins with coconut, I thought of two options, one with chocolate, the other with pineapple. I did a search on the net for similar ideas and was surprised to learn that my idea wasn’t original as I initially thought. That makes you think that you are not the only weird one in this crazy world. We always want something new and exciting, don’t we?

When I took the first bite, it instantly felt like I was EATING ‘ Pina colada ‘- my favourite cocktail of all- time when you were supposed to drink it. The drink has the magical power to take me to the imaginary tropical holiday. So would you like to try ‘Pina colada’ in a solid form?

Pineapple Coconut Muffins with Coconut Crumble Topping

I actually put two pineapple coconut muffin recipes found on the net together to my liking. The first recipe I tried was very simple, so I decided to give a better look and an extra character to it, which was the topping. You can skip the topping if you don’t feel like getting your hand dirty by crumbling the butter coconut mixture. In that case you need to increase the amount of sugar to 2/3 cups in the recipe. Or simply follow the original recipe given at the end of this post.

Coconut Pineapple Muffins – makes 12

1/2 cup sweetened flaked coconut
2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, melted
1/2 cup milk
1/4 cup pineapple juice
2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 eggs
1/2 cup crushed pineapple, drained well

Topping:

1/3 cup light brown sugar
1/4 cup all-purpose flour
1/4 cup shredded sweetened coconut
3 tablespoons cold butter, cut up

Heat oven to 350 degrees.

Sprinkle the coconut on a baking sheet and toast for about 10 minutes, stirring frequently. – I skipped this stage.

In a large mixing bowl, combine flour, sugar, baking powder and salt.

In a small bowl, melt butter in microwave. Add it to milk, butter, pineapple juice, eggs, and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.

For topping, mix together brown sugar, flour and coconut. Rub in small pieces of butter with fingers until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter.

Fill 12 non-stick muffin pans two-thirds full. Bake for 25-30 minutes or until tops are lightly browned and firm. Cool in pan on a wire rack.

Below is the original recipe from the internet.

Coconut Pineapple muffin

1 1/3 cups sweetened flaked coconut
1/2 cup milk
2 cups all-purpose flour
1/4 cup pineapple juice
1 cup sugar
1/4 cup oil
1 Tbsp baking powder
1/4 cup butter, melted
1 tsp salt
1 tsp vanilla extract
2 eggs
1/2 cup crushed pineapple, drained well