What I love most about muffins is how easy they are to make. No Stand mixer, no electric mixer! Just a bowl and a wooden spoon! My Piña Colada Muffins are a delicious breakfast during your summer vacations or just your everyday. The ingredients are easy to find in your grocers bakery section and if you can’t find the desiccated coconut/raw coconut flour where you are, that’s okay. You can make it yourself by pulsing coconut flakes in your blender, or grinder, at home! Just make sure it is 1 cup/ ¼ cup after you’ve processed it down.
Before you begin, preheat your oven to 375 degrees, grease your muffin pan(s), and separate your crushed pineapple from the juice. Make sure you reserve the juice! Although you won’t use all of it in the batter, you can always freeze the leftover juice to add to smoothies or sparkling water!
I pour all of the ingredients into the bowl and stir just until combined. If you’re concerned about your eggs not being properly mixed, go ahead and lightly beat your eggs with a fork before you add the rest of your ingredients.
Combine eggs, butter, coconut milk, crushed pineapple, reserved pineapple juice, granulated sugar, vanilla, desiccated coconut/raw coconut flour, and unbleached all purpose flour together in a medium bowl. Fold and gently stir just until combined, being careful not to overmix the batter. Overmixing muffin batter can result in a very chewy, or dense, muffin that has formed gluten. Gluten might be great for your bagel, but it is bad news to muffins!
Don’t skip the topping! Streusel makes any muffin better, but the coconut streusel on this muffin is exactly what it needs to add a little extra sweetness! In a small bowl, combine melted butter, flour, sugar, and desiccated coconut. Use a fork or a pastry cutter to create the perfect sugar crumbs!
Find beautiful ceramic muffin/cupcake pans HERE.
Fill muffin cups with Piña Colada muffin batter two-thirds of the way full. Top each muffin with one tablespoon of coconut streusel. Press the streusel down gently, just so it adheres to the top of your muffin, this will prevent it from falling off during the baking process. Keep note, however, as you don’t want to press the streusel into your batter or it may be consumed by the batter and end up in the middle of your muffin.
Bake for twenty minutes or until a toothpick inserted into the middle comes out clean. Serve warm with your favorite coconut milk or coffee.
Piña Colada Muffins with Coconut Streusel
- 3/4 cup Butter, softened
- 1 Cup Coconut Milk
- 1 (8 Ounce) Can Crushed Pineapple (*Drain, Reserve Juice)
- 1/4 Cup Pineapple Juice*
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 Cup Desiccated Coconut or Raw Coconut Flour
- 3/4 Cup Flour
- 6 Tbsp Butter, melted
- 1/4 Cup Granuated Sugar
- 1/4 Cup Desiccated Coconut or Raw Coconut Flour
- 1/4 Cup Flour
Preheat your oven to 375 degrees. Grease your muffin pan(s). Separate crushed pineapple from the juice (reserve).
In a large mixing bowl, lightly beat your eggs with a fork. Add butter, coconut milk, crushed pineapple, reserved pineapple juice, granulated sugar, vanilla, desiccated coconut/raw coconut flour, and unbleached all-purpose flour together in a medium bowl. Fold gently, just until combined.
In a small bowl, combine melted butter, flour, sugar, and desiccated coconut. Use a fork or a pastry cutter to create crumbs.
Fill muffin cups with Piña Colada muffin batter 2/3 way full. Top each with 1 tbsp of coconut streusel. Press the streusel down gently.
Bake for 20 minutes. or until a toothpick inserted into the middle comes out clean.