Make Ahead Coconut Pineapple Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

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.

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.