I want a ticket to somewhere tropical where I can lie on a beach and someone will bring me a nice, tall pina colada; where no one needs homework help, dinner doesn’t have to get on the table in 20 minutes flat and a skunk didn’t just run through my backyard to perfume my life. Unfortunately for me (and many of you I suspect), that’s not happening anytime soon, so I have decided that a sweet and tangy, pineapple coconut muffin will have to be my tropical mode of transportation for the time being.
I know. It’s not the same as being amidst palm trees, balmy breezes and roosters walking over your beach blanket, but it’s something. It’s actually quite nice to start your brrrrr, freezing morning with a hot cup of coffee and a sunny little pineapple banana muffin studded with toasted coconut. Not bad, right?
Did the roosters trip you up? If you have not been to Kauai, you may be confused and think that I have already been sippin’ some mighty strong pina coladas, but the truth is Kauai is full of wild roosters. Even at the beach!
There’s nothing quite like taking a little nap in the sun and hearing a scratch, scratch, scratch by your ear and opening one eye to find a chicken and several little chicks waddling on top of your towel. If you are an animal lover like myself, it is a welcome surprise. Creatures big and small make my day so roosters running free are just an added bonus on the long list of reasons why I love Kauai. Dream, dream, sigh, sigh…ah well, back to the muffins.
If you make these muffins now, then they will be sitting on your counter tomorrow morning, waiting to be grabbed and taken with you on your commute. I would also recommend taking along some island music and as horns blare and middle fingers run wild on the interstate, you can let your tunes and your pineapple muffin take you away like those Calgon commercials in the 70’s and 80’s.
I loved that the only thing a hard working, overstressed mom needed was a hot soak in a Calgon bath and magically she would be taken away. Hmphf! I hope you can hear the frown and sense my furrowed eyebrows. How about a little more help for that haggard mom?!! Maybe what she really needed was one of those Nanny 911 people from reality T.V., or perhaps just a night off and a straight-up martini? Calgon, seriously? I don’t think so.
I hope you make these tropical little bites of pineapple and coconut deliciousness because then you too might get transported or taken away somewhere nice and warm.
Pina Colada Muffins
Adapted from nowhere…invented by moi
Any substitutions I have included will be perfectly fine and your muffin will still be delicious, no worries.
Yields approximately 15 medium-sized muffins (normal muffin tin)
1 1/2 c. all purpose flour
1/2 c. wheat flour
3/4 c. granulated sugar
1/4 t. cardamom (or leave it out if you don’t already have some)
1/2 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
1/2 c. canned coconut milk (buttermilk or cow’s milk will work fine here, nonfat is not preferred)
1/2 c. reserved juice from canned pineapple chunks
1/4 c. canola oil
1 tsp orange, lemon or lime zest (whatever you have on hand)
1 very ripe banana, mashed
3/4 cup canned, drained and chopped pineapple chunks, juice reserved (some stores also have pineapple tidbits, this would be ideal and then you would not need to chop these)
Optional: 3/4 c. chopped macadamia nuts or more reasonably price nut such as pecan or walnuts
3/4 c. flaked, sweetened coconut
3 T. brown sugar
3 T. melted butter
Optional: 1/4 c. chopped macadamia nuts, or pecans or walnuts
Preheat oven to 375 degrees Fahrenheit. Place muffin wrappers in muffin tin.
Whisk together flour through baking soda in a large mixing bowl. In a separate bowl beat together reserved 1/2 c. of pineapple juice from the drained pineapple chunks, coconut milk, canola oil, egg and banana. Chop 3/4 c. drained pineapple chunks first into thin halves and then half again, leaving yourself with little tidbits or small chunks of pineapple. Don’t over chop or the pineapple will liquify and add too muck liquid to your batter. Toss the pineapple tidbits with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffin.
Pour your liquid ingredients into your dry ingredients and stir until combined. Gently stir in pineapple. If your batter is too stiff, then add 2 more T. of Canola oil. This will do the trick. Using an ice cream scoop, scoop batter into prepared muffin cups, about 3/4 full. Bake for approximately 20 minutes or until muffin is slightly firm to the touch or golden. Do not remove muffins from tin, you will be putting them back in to broil in a minute.
While the muffins are baking, prepare topping. Melt butter and mix with coconut, brown sugar and nuts. After your take your hot muffins out of the oven, carefully place one large spoonful of topping onto each muffin. Broil on a middle rack of the oven while watching closely. My broiler literally cooked these babies in about 20 seconds. Some were even a little charred. So it’s important to watch and grab that tin out as soon as you see them brown up just a little bit. You want them to get a little crispy on top and browned, but not black.
Serve warm if possible…they are delish this way!
January 7, 2011 at 9:51 am
Geni, these look absolutely wonderful! Totally gives me the feelings of summer even though we’re in the midst of a pretty cold winter so far! Can’t wait to make these!
January 7, 2011 at 10:55 am
I think we all need a little sunny and sweet break. These are a good way to do it!
January 7, 2011 at 10:47 am
Wow! These look really good! I love the combo of pineapple and coconut!
January 7, 2011 at 10:55 am
Linds…I have some saved for you in my office because I thought I might see you during my work day today. I hope you are coming over tonight?!!
January 7, 2011 at 11:21 am
These look incredible!!
Umm also . . . how crazy is it that roosters just roam around like that?
January 7, 2011 at 1:20 pm
I would have to get up pretty early to be the 1st blog. Someday when I am laying in Hawaii sipping the pina colada and am blogging with nothing else to do. Or just read your blog as my first thing I do everyday. This is a win win solution. Either way your muffins look amazing and the flavors do make me think of a vacation. Calgon take me away.
January 7, 2011 at 2:33 pm
Calgon is short for calcium gone. Their original product was a water softener.
January 7, 2011 at 2:51 pm
Coconut and pineapple are one of my favorite combos.
These look wonderful!
January 7, 2011 at 10:06 pm
My friend and I use that “take me away” catchphrase all the time! And I’ve never been to Kauai but I think that we should be on the next flight. How fun to see roosters wandering around!
January 9, 2011 at 12:07 pm
Your muffins look so great. They’d take me away, too!
January 9, 2011 at 3:37 pm
Yum yum yum yum! They look so great geni!!
January 9, 2011 at 4:10 pm
I could totally get into these!
January 9, 2011 at 4:13 pm
These look fabulous! I love the combo of pineapple and coconut
January 9, 2011 at 6:33 pm
Oh these sound great right now!
January 9, 2011 at 10:13 pm
I was just in Hawaii and loved it. (Though we weren’t in Kauai, because we were just there for a short trip!) I want to go back and see Kauai and the other islands we missed this time… But until then, I’m glad to have this pineapple muffin recipe to take me back there!
Wishing you a happy, healthy, wonderful new year!!
January 10, 2011 at 1:19 pm
Oh dear gussie. I’m so making these tonight. I have everything on hand… including coconut milk. Why do I find that strange? That I just happen to have coconut milk on hand.
Snow is on its way to Cincinnati tonight, and I’ll be waking up to the tropics with these guys in the AM. Also, we made lots of rooster friends in Kauai in Oct!
January 10, 2011 at 1:23 pm
I always have some in the pantry as well. Birds of a feather I guess. 🙂
January 10, 2011 at 2:09 pm
I often crave tropical weather and the happiness it brings. And at times like these, I find it imperative to live vicariously through food. It’s the only way.
These muffins look delicious!
January 10, 2011 at 2:24 pm
I’m so glad I found this blog. Congratulations on your First Class Blogger Award. You deserve it – your recipes are magnificent and everything looks so scrumptious. You and your daughter should be proud.
January 10, 2011 at 8:46 pm
Hi, Geni. I have enjoyed seeing roosters around the world in tropical places, including Kauai. They are running around our little island here, even crossing the road. Who knows why?
Now pineapple and coconut – and your creation – are all very well and good, but where is the chocolate? Where is the malt? The support group people are saying you had better stop denying your chocolate-malt addiction and GET WITH THE PROGRAM.
Just sayin’…on their behalf.
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January 11, 2011 at 1:47 am
Those muffins are yummy, I love the tropical combination which makes me miss my home country. Can we trade muffins, I love yours more than mine, I have a blueberry muffin post today 🙂
January 11, 2011 at 6:54 pm
oh what a perfect muffin!
January 11, 2011 at 9:05 pm
Geni…great photos…and the muffins look delicious, love the idea of pina colada…so yummie 😉
January 13, 2011 at 10:57 pm
Great post, I want to go there. I hope there’s plenty of Pineapple Coconut Muffins waiting for me, looks delicious.
February 12, 2011 at 2:05 pm
I just made these and they were so good that I had to take a second and thank you for the recipe. They are the most divine muffins I’ve ever had. The part about broiling the coconut is ingenious! Thank you!
August 21, 2011 at 8:11 am
Thanks for sharing your positive comments. I LOVE IT when people have tried the recipe and enjoyed it! 🙂
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June 22, 2012 at 6:26 pm
I was randomly looking for a muffin recipe that involved pineapple, and stumbled upon this…and I had everything I needed on hand, including a ton of coconut milk that needed to be used up, and a slew of black bananas that were begging for mercy. Awesome! Look forward to trying this tonight!