I always wanted to bake something with pineapples and coconut. And when I have balance canned pineapples after making pizza and coconut milk after baking pandan chiffon cake, it was a good time to clear the fridge too! It also had been a long time since I last baked muffins and this quick and easy recipe yields a very moist and coconut-y one!
(recipe from Serious Eats, with modifications. Makes 18 muffins)
113g (4 ounces) unsalted butter, soft
175g castor sugar (reduced, can increase to 200g if you want it sweet)
1/4 tsp salt
2 large eggs
1/2 cup coconut milk
1/4 cup plain yogurt
100g desiccated coconut (to reduce to 75g), leave some to sprinkle on top of muffin
195g plain flour
2 1/2tsp baking powder
240g (1 cup) drained pineapple cubes/ slices, chopped
- Line muffin pan with cupcake liners.
- Beat butter with sugar and salt in a large bowl until creamy.
- Whisk in eggs, one by one, until combined.
- Add in coconut milk and desiccated coconut and whisk till combined.
- Add in sifted flour and baking powder and whisk till combined.
- Stir in chopped pineapples. Do not over-mix.
- Scoop batter into muffin cup and sprinkle desiccated coconut on top.
- Bake at pre-heated oven 180 deg C for 20 mins - 22 mins.
- Cool on wire rack.
