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Pina Colada Muffins with Coconut Streusel Topping

Tropical Pina Colada Muffins with Coconut Streusel Bliss

Indulge in Pina Colada Muffins with Coconut Streusel Topping, a tropical treat perfect for summer breakfasts.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 muffins
Course: Breakfast
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 cups All-purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon Baking Powder Use fresh for the best rise.
  • 1 teaspoon Baking Soda Do not substitute with baking powder.
  • 1 cup Sugar Brown sugar can be used for deeper sweetness.
  • 1 teaspoon Salt Essential for balancing sweetness.
  • 2 cups Toasted Coconut Toast until golden brown.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 2 Large Eggs Use room temperature eggs.
  • 1/2 cup Melted Butter Coconut oil is a great dairy-free alternative.
  • 1/2 cup Coconut Cream Full-fat coconut milk can substitute.
  • 1 teaspoon Coconut Extract Optional but recommended.
  • 1 cup Sweetened Pineapple Fresh pineapple can replace it; reduce moisture slightly.
For the Streusel Topping
  • 1/2 cup Softened Butter Helps achieve a crunchy texture.
  • 1/4 cup Sugar Use granulated or brown sugar.
  • 1/2 cup Flour Measure accurately for best results.
  • 1/2 cup Additional Toasted Coconut Sprinkle generously on top before baking.

Equipment

  • Oven
  • mixing bowls
  • Muffin tins
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin tins by greasing 24 cups.
  2. Spread shredded coconut on a baking sheet and toast in the oven for 10 to 15 minutes.
  3. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, salt, and cooled toasted coconut.
  4. In a separate bowl, combine melted butter, coconut cream, buttermilk, eggs, coconut extract, and sweetened pineapple.
  5. Create a well in the dry ingredients and fold in the wet mixture until just combined.
  6. Fill the muffin tins about two-thirds full with the batter.
  7. Mix softened butter, sugar, flour, and additional toasted coconut for the streusel topping.
  8. Sprinkle about 1 tablespoon of streusel over each muffin before baking.
  9. Bake in the preheated oven for around 25 minutes until tops are golden brown.
  10. Cool muffins in the pans for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Keep muffins in an airtight container for up to 3 days or freeze for up to 3 months. Thaw at room temperature or reheat briefly in the microwave.

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