Pineapple Muffins with Coconut Crumble

Pineapple Muffins with Coconut Crumble

Introduction:
Start your morning on a tropical note with these moist, golden Pineapple Muffins topped with a buttery coconut crumble. Bursting with juicy pineapple chunks and kissed with a hint of vanilla, they’re perfect for breakfast, brunch, or an afternoon pick-me-up. The coconut topping adds a light crunch and sweetness that pairs beautifully with the soft, fluffy interior. If you’re dreaming of island flavors in muffin form—this one’s for you!

Ingredients

For the Muffins:

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

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• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 large eggs

• 1/2 cup vegetable oil (or melted butter)

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• 1 cup sour cream (or Greek yogurt)

• 1 tsp vanilla extract

• 1 1/2 cups crushed pineapple (well-drained)

For the Coconut Crumble Topping:

• 1/3 cup all-purpose flour

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• 2 tbsp sugar

• 2 tbsp shredded coconut

• 2 tbsp cold butter, cut into small cubes

Instructions

1. Prepare the oven and pan:
   Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.

2. Mix dry ingredients:
   In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, and salt.

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3. Combine wet ingredients:
   In another bowl, whisk eggs, oil, sour cream, and vanilla until smooth. Fold in the crushed pineapple.

4. Combine wet and dry:
   Gradually add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.

5. Fill muffin cups:
   Spoon the batter into prepared muffin cups, filling each about 3/4 full.

6. Make the crumble topping:
   In a small bowl, mix flour, sugar, and shredded coconut. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.

7. Bake:
   Bake for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

8. Cool and serve:
   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Conclusion:
These Pineapple Muffins with Coconut Crumble are the kind of treat that makes your kitchen smell like a sunny getaway. Whether you’re enjoying them with a morning coffee or sharing a batch with friends, they bring a taste of the tropics in every bite. Bake them once, and they just might become a new favorite!