Pineapple Coconut Muffins

How do you spell “yummy”? Because that’s what these muffins are: Delicious and outstanding! Fast and easy to prepare, they  make an excellent gift for a friend - or a treat for you!

Pineapple Coconut Muffins

1/2 c. (125 mL) butter or margarine, softened

1 c. (250 mL) granulated sugar

2 large eggs, room temperature

1/2 c. (125 mL) coconut milk (see Note)

1 tsp. (5 mL) coconut extract (optional)

1-1/4 c. (310 mL) sweetened, flaked coconut, divided

1-1/4 c. (310 mL) all-purpose flour

2-1/2 tsp. (12.5 mL) baking powder

1/2 tsp. (2.5 mL) salt

1 c. (250 mL) canned pineapple chunks, drained

Preheat oven to 375 deg. F. Insert 12 paper liners into standard-sized muffin pan. Using electric mixer in large bowl, beat softened butter, gradually adding sugar until “fluffy,” about 5 min. 

Add eggs, one at a one, beating until well combined. Beating on low speed, add coconut milk and 1 c. (250 mL) coconut. In small bowl, combine flour, baking powder, and salt. Gradually add to batter while continuing to beat on low. Slice each chunk of pineapple in half, hand-stirring into batter. Divide batter evenly into muffin cups, topping with remaining coconut.

Bake 20 min. or until golden and toothpick inserted in center of muffin comes out clean. (No worries! Coconut topping will not - I repeat, not!) burn. Frosting is optional. Cool in pan 5 min. before transferring to wire rack to cool. Makes 12-to-13 (see Tip).

Note: I use canned coconut milk, stored at room temperature. Open both ends of the can, pouring into medium mixing bowl, gently stirring to combine watery milk and fat. Store remainder in fridge.

Tip: Muffin cups should be 2/3 full. Don’t overfill. If you use metal measuring cups, add remaining batter to paper-lined 1 c. (250 mL) cup, baked alongside muffin pan.

Note: If you prefer, leave off the coconut and top with Pineapple Cream Cheese Frosting.