Coconut Pineapple Citrus Glazed Muffins Recipes

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.

COCONUT PINEAPPLE CITRUS GLAZED MUFFINS

Steps:

• MUFFINS: Preheat oven to 400 degrees.
• Line large size 1 cup muffin pans with corresponding large paper liners.
• In a large bowl, combine flour, sugar, coconut flakes, baking powder, both zests and salt.
• In a separate bowl, combine eggs, milk, oil and both juices until incorporated.
• Add wet ingredients to dry ingredients, and stir gently until combined.
• Pour approximately 3/4 cup batter in each paper liner.
• Bake for approximately 25 minutes, or until a toothpick comes out clean.
• Allow to cool, and remove muffins from pan.
• GLAZE: Spread 1/2 cup coconut flakes on a small sheet pan or ovenproof skillet, and bake in a 350 degree oven until golden, about 5 to 7 minutes CAUTION: Coconut burns easily, so keep an eye on it.
• In a clean bowl, blend powdered sugar with 1 tablespoon each of freshly squeezed lemon juice and orange juice until smooth. Consistency should be like that of white glue. CAUTION: Humidity may affect proportions. If more liquid is needed, add a few drops of juice at a time as necessary. If mixture is too liquid, add more powdered sugar as necessary.
• Spoon glaze onto cooled muffin tops.
• Sprinkle toasted coconut immediately onto freshly glazed muffins before the glaze dries.

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.

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.