Make-Ahead Coconut-Pineapple Muffins


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white sugar
  • ¼ cup unsalted butter, softened
  • 1 cup vanilla Greek yogurt
  • 1 large egg, at room temperature
  • 1 ½ teaspoons coconut extract
  • 1 cup chopped fresh pineapple
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 1 cup brown sugar
  • 2 tablespoons fresh pineapple juice
  • Directions

  • Step 1

    Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.


  • Step 2

    Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.

  • Step 3

    Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

  • Step 4

    Fill each liner with batter using an ice cream scoop.

  • Step 5

    Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.

  • Step 6

    Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

  • Cook's Note:

    You can use any type of nuts instead of pecans for these muffins.

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