Sunday, April 20, 2014

Pineapple Lime Coconut Muffins

Basic muffin recipe minus the oil/butter plus some flavor ingredients. Topped with Lime Cream Cheese frosting to make it more treat like. Very moist fresh out of the oven.
4/21/14 Well received at work for PLCM release
  • 2 c flour
  • 3/4 c sugar
  • 1/2 t salt
  • 1/2 t soda
  • 2 t powder
  • ~1 c dried coconut
  • 2 eggs
  • 1 t vanilla
  • ~3/4 c crushed pineapple (pressed, reserve liquid)
  • ~1/2 c pineapple juice (~7 oz) (if using coconut cream)
  • ~1/2 c coconut cream OR ~1 c coconut milk
  • 1-2 limes - zest plus juice
  1. Combine dry ingredients in a large bowl.
  2. In small bowl, beat eggs, vanilla, pineapple, liquid and zest. Ingredients with [~] are estimates. 
  3. Stir wet ingredients into dry ingredients, mixing minimally. If too thick, add more pineapple juice/coconut milk.
  4. Spoon batter into 12 muffin cups.
  5. Bake at 400F for 25 minutes.
  6. Let cool on rack.
  7. Optional: While still warm, poke holes with fork. Pour lime or pineapple juice into muffin to add more flavor.
Optional: Lime Cream Cheese Frosting
  • 1 pkg cream cheese, softened
  • ~1 c confectioners sugar
  • 1 lime: zest, plus some juice
  1. Beat ingredients together for smooth consistency.
  2. Add more juice to thin down, more sugar to thicken.
  3. Spread on muffins to make them more cupcake like.
  1. 4/19/14 Ran out of coconut, so only had about 1/4 c in it. Used coconut cream (cream from top of can) and extra pineapple juice. Very moist. Could use more pineapple and lime.
  2. 4/20/14 Used 2 extra large eggs, less pineapple, and coconut milk (instead of cream...leftover from previous can). Batter was very wet. Topped with frosting.