Pineapple and Coconut Muffins …

Pineapple and Coconut Muffins 001

I’ve been on a bit of a baking frenzy recently and whipped up a batch of these Pineapple and Coconut Muffins. I don’t know why I haven’t made these in a while because they are so sweet and delicious and one of my favourites. I hope you like them … enjoy!

Pineapple and Coconut Muffins …
Ingredients …
  • 2 ½ cups self-raising flour
  • ¾ cup castor sugar
  • 1 cup desiccated coconut
  • 1 cup light sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 1 x 440g can crushed pineapple (including the juice – do not drain)
  • additional desiccated coconut to sprinkle on the top
Method …
  1. Preheat oven to 180C and line 18 muffin holes with wrappers.
  2. In a large bowl add the self-raising flour, sugar and coconut and stir to combine.
  3. In a separate jug, whisk together the sour cream, eggs, vanilla extract and vegetable oil.
  4. Add the wet ingredients to the dry ingredients and fold together until just combined.
  5. Add the crushed pineapple and juice from the can and stir through until well combined.
  6. Spread the mixture evenly between 18 wrappers and sprinkle each muffin with some additional coconut.
  7. Bake for approximately 20 minutes. Remove from oven and transfer muffins to a wire rack to cool.
  8. Once completely cooled, these muffins are suitable to freeze.

If you enjoy this recipe, you might also like these:

Dark Chocolate and Orange Muffins 001

Lemon Blueberry Muffins 001

Banana and Oat Muffins 001

Apple Crumble Muffins 001

Lemon and Coconut Muffins 001


  1. I do like how you add not only the pineapple but also the juice. I love muffins with sour cream xx

    • Hi Charlie, so nice to see you back! I love sour cream in muffins as well and use it all the time … it just helps to create a lovely texture! x