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 …
Author: Mrs Organised
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 …
- Preheat oven to 180C and line 18 muffin holes with wrappers.
- In a large bowl add the self-raising flour, sugar and coconut and stir to combine.
- In a separate jug, whisk together the sour cream, eggs, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and fold together until just combined.
- Add the crushed pineapple and juice from the can and stir through until well combined.
- Spread the mixture evenly between 18 wrappers and sprinkle each muffin with some additional coconut.
- Bake for approximately 20 minutes. Remove from oven and transfer muffins to a wire rack to cool.
- Once completely cooled, these muffins are suitable to freeze.
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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