Pineapple Coconut Mini Loaf Muffins

Name: Pineapple Coconut Mini Loaf Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 1/2 Cup All-Purpose Flour; 1 1/2 Tsp Baking Powder; 1/4 Tsp Baking Soda; 1/2 Tsp Salt; 1/2 Cup Sugar; 2 Large Eggs; 1/3 Cup Vegetable Oil; 1/2 Cup Sour Cream; 1 Tsp Vanilla; 1/2 Tsp Coconut Extract; 1 Cup Crushed Pineapple - Drained; 3/4 Cup Unsweetened Shredded Coconut; 2 Tbsp Unsweetened Shredded Coconut - Garnish

Prep: 15 min Cook: 30 min Total: 45 min Serves: 12 4 views

Be the first to rate

Dessert Loaf

Bursting with the sweet flavors of crushed pineapple and delicate shreds of coconut, these mini loaf muffins offer a delightful escape to a tropical paradise. Their moist texture and golden crust make them perfect for breakfast, an afternoon snack, or even as a charming addition to a brunch spread. Whether you're enjoying them with a cup of coffee or serving them at a summer gathering, these muffins are sure to please anyone who loves a taste of the tropics.

Ingredients

1 1/2 Cups All-Purpose Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Sugar
2 Large Eggs
1/3 Cup Vegetable Oil
1/2 Cup Sour Cream (or Greek Yogurt)
1 Tsp Vanilla
1/2 Tsp Coconut Extract
1 Cup Crushed Pineapple - Drained
3/4 Cup Unsweetened Shredded Coconut
2 Tbsp Unsweetened Shredded Coconut - Garnish

Directions

Preheat the oven to 350°F (175°C). Grease an 8-cavity mini loaf pan with cavities approximately 4 × 2 inches, or line a 12-cup muffin pan.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, whisk the sugar, eggs, oil, sour cream, vanilla, and optional coconut extract until smooth.
Stir in the drained pineapple and ¾ cup shredded coconut.
Fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing.
Divide the batter evenly among the prepared cavities, filling each about two-thirds full. Sprinkle with the remaining coconut.
Bake mini loaves for 23–30 minutes or standard muffins for 19–24 minutes, until a toothpick inserted into the centre comes out clean. If the coconut browns too quickly, loosely cover with foil.
Let cool in the pan for 10 minutes, then transfer to a wire rack.