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Pina Colada Muffins with Coconut Streusel Topping
John

Pina Colada Muffins with Coconut Streusel Topping

Tropical breakfast muffins featuring toasted coconut, sweet pineapple, and a crunchy coconut streusel topping that creates bakery-quality fancy muffins at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 muffins
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 cup granulated sugar
  • 0.5 teaspoon salt
  • 1 cup sweetened shredded coconut toasted
  • 1 cup buttermilk room temperature
  • 2 large eggs beaten
  • 0.25 cup butter melted
  • 1 cup coconut cream from full-fat coconut milk
  • 0.5 teaspoon coconut extract
  • 0.5 cup sweetened pineapple chopped
  • 0.25 cup butter softened, for streusel
  • 1 cup sweetened shredded coconut for streusel
  • 0.75 cup granulated sugar for streusel
  • 0.5 cup all-purpose flour for streusel
  • 1 pinch salt for streusel

Equipment

  • Muffin tin, 24-cup
  • Mixing bowls
  • Baking sheet
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F. Spread 1 cup shredded coconut on baking sheet and toast for 15-20 minutes, stirring every 5 minutes until light golden brown. Set aside to cool.
  2. Mix dry ingredients in large bowl: 2½ cups flour, baking powder, baking soda, 1 cup sugar, ½ teaspoon salt, and toasted coconut.
  3. Combine wet ingredients in separate bowl: whisk coconut cream with ¼ cup melted butter until smooth, then add buttermilk, eggs, and coconut extract.
  4. Fold wet into dry by making well in dry ingredients, pouring in wet mixture, and gently folding until just moist. Do not overmix.
  5. Prepare streusel topping by mixing ¼ cup softened butter, 1 cup coconut, ¾ cup sugar, ½ cup flour, and pinch of salt until crumbly.
  6. Fill muffin tins ⅔ full with batter, then top each with 1 tablespoon streusel mixture, pressing gently.
  7. Bake for 25 minutes until golden and toothpick inserted in center comes out with few moist crumbs. Cool 5 minutes in pan, then transfer to wire rack.

Notes

  • Toast extra coconut and store in airtight container for quick muffin batches
  • Use room temperature ingredients for better incorporation and rise
  • Don't skip the buttermilk, its acidity activates the baking soda
  • Fill muffin tins ⅔ full for proper doming
  • Let muffins cool in pan for 5 minutes before removing