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Pineapple Coconut Muffins

The next time you’re craving some warm weather and sunshine, try starting your day with these Pineapple Coconut Muffins! Nothing says summer more than the delicious flavor combination of pineapple and coconut!

Made with pineapple juice, crushed pineapple and sweetened coconut flakes, these quick and easy muffins are the perfect way to add some island flavor to your day.

Five Pineapple Coconut Muffins stacked on white plate.

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Why You Will Love These Muffins

  • Delicious Breakfast - These muffins are perfect for breakfast or snack. They are a light and refreshing breakfast that the whole family will love!
  • Feeds a Crowd - This recipe makes 24 muffins or 48 mini muffins so you have lots to share. Perfect for summer get togethers or to take to any social event or potluck.
  • Simple Ingredients - This recipe is made with simple pantry staples that you probably already have on hand.

Muffins are great to make for busy mornings. They make a delicious grab and go breakfast. A few of our favorite muffin recipes include this Apple Cinnamon Oatmeal Muffins, Mango Muffins and Cinnamon Cream Cheese Muffins.

Pineapple Coconut Muffins stacked together on white plate.


See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Muffin ingredients set out on counter.
  • Crushed Pineapple and Juice - This recipes uses both the crushed pineapple and the juice to add moisture and flavor to the muffins.
  • Flour - This recipe calls for regular all-purpose flour which gives it a light texture.
  • Baking Powder and Baking Soda - Added to give the a muffins light, fluffy and airy texture.
  • Ground Cinnamon - Adds flavor. You can use your favorite brand ground cinnamon.
  • Salt - Adds flavor and helps activate the leavening agent in the baking powder and baking soda.
  • Vegetable Oil - Makes muffins light and fluffy.
  • Sugar - Granulated sugar is used to sweeten the muffins.
  • Brown Sugar - Deepens the flavor and helps keep muffins moist.
  • Eggs - Adds moisture and structure to muffins.
  • Vanilla Extract - For best flavor use high quality pure vanilla extract.
  • Sweetened Coconut Flakes - Coconut flakes are added to the muffin batter and to the top of each muffin for more flavor.

Recipe Variations

  • Add some nuts. Macadamia nuts or walnuts would taste great with the pineapple and coconut. Add ½ cup of your favorite.
  • Not a fan of coconut? If you are not a fan of coconut you can leave it out. You can add in raisins or cranberries.
  • Add Chocolate Chips. White chocolate chips or dark chocolate chips are delicious add-ins for even more flavor.

Making your own muffins from scratch couldn’t be easier! With the help of this simple recipe, you can enjoy a batch of light and flavorful muffins with just a few minutes of prep work.

How To Make Pineapple Coconut Muffins

First step is prepping the pineapple. Before you can start mixing the muffin ingredients you will need to prep the pineapple. Start by placing a colander or strainer over the top of a bowl. Pour the canned crushed pineapple into the strainer and allow it to sit for a few minutes to drain the excess juice into the bowl.

Drained pineapple in mixing bowl with flour.
Muffin dry ingredients in mixing bowl.
Vegetable oil, brown sugar, eggs and vanilla extract in mixing bowl.

Once the pineapple is separated from the juice, toss the pineapple pieces with a small amount of flour. This will help keep the pineapple pieces intact as the muffins bake, ensuring they don’t melt into the batter and cause it to get too wet.

Next step is mixing the muffin ingredients. First, combine the dry ingredients in a small bowl by whisking together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, stir together the vegetable oil, brown sugar, sugar, eggs, and vanilla extract.

Pineapple juice added to brown sugar mixture in mixing bowl.
Dry ingredients added to wet ingredients in mixing bowl.
Pineapple pieces and shredded coconut added to mixing bowl.

Add the reserved pineapple juice from the can to the bowl with the sugar mixture and stir to combine. Then mix the dry ingredients into the batter and stir until everything is well mixed.

Pour the pineapple pieces and shredded coconut into the bowl. Lightly stir to mix the fruit into the batter, making sure not to over-mix.

Muffin batter added to baking pan.
Baked muffins cooling on wire rack.

Spoon the batter into a muffin pan until each cup is full. Top each muffin with a small amount of coconut flakes, then place the pan in the oven to bake.

To make full-sized muffins, bake for 18 to 22 minutes or bake for 12 to 15 minutes to make mini muffins.

When the muffins are finished baking, allow them to cool in the pan for around 5 minutes. After the muffins are safe to touch, transfer them to a wire cooling rack to cool completely before serving.

How To Store

These delicious muffins taste best the day they are made. If you have any leftover muffins you can store them in an airtight container at room temperature.

To keep them fresh for as long as possible, keep the container in a cool, dry place. Adding a paper towel to the container helps absorb any extra moisture. The muffins are good for up to 3 days when stored properly.

Muffin Baking Tips

These pineapple coconut muffins are so easy to prepare! And with the help of these baking tips, you can be sure your muffins come out perfectly every time.

  • Cover to prevent burning. The coconut on top of the muffins will get slightly toasted as it bakes but it shouldn’t burn. If you notice the coconut pieces are getting too brown in the oven, simply place a piece of foil loosely over the top of the pan and continue baking until the muffins are done.
  • Don’t overmix the batter. To keep the muffins from getting tough and dry make sure you only mix the ingredients just until they are blended. Over-stirring the batter will keep the muffins from rising properly, causing them to be too dense.
  • Avoid overbaking the muffins. Oven temperatures often vary so it’s important to watch the muffins as they bake to keep them from burning. Once they start to brown around the edges, the muffins may be ready to come out of the oven. To check for doneness, place a toothpick in the center of the muffin. If light crumbles come out, the muffins are finished baking.
  • Measure flour correctly. When measuring flour, spoon it into a dry measuring cup and level off the excess with the smooth edge of a butter knife.

Recipe FAQs

What is the best flour for muffins?

You can use either all-purpose flour or pastry flour in this muffin recipe.

Can I use fresh pineapple?

Yes, you can use fresh pineapple instead of crushed pineapple. If using fresh pineapple put it in a food processor to crush it up before adding to muffin batter.

Can I make the muffins ahead of time and freeze them?

Yes! If you make the muffins in advance you can freeze them in a freezer safe airtight container for up to 2 months. Once baked make sure you allow the muffins to completely cool before placing in the freezer.

Five stacked Pineapple Coconut Muffin on white plate.

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I hope you enjoy this Pineapple Coconut Muffins Recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!

Pineapple Coconut Muffins stacked together on a plate.

Pineapple Coconut Muffins Recipe

Author: Judy Wilson
These easy pineapple coconut muffins are made with pineapple juice, crushed pineapples and sweetened coconut flakes for the perfect summer breakfast.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 24
Calories 167 kcal


  • 20 ounce can crushed pineapple, drained with juice reserved
  • 3 cups plus 3 tablespoons flour, divided
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes, divided


  • Preheat the oven to 350°F. Line a two 12-cup muffin pans with liners or grease with nonstick cooking spray.
  • In a small bowl add in the drained pineapple pieces and 3 tablespoons flour. Stir together then set bowl aside.
  • In a separate bowl, add the remaining flour, baking soda, baking powder and salt. Whisk until mixed together. Set aside.
  • In third large bowl, add the oil, eggs, sugar and vanilla extract and whisk until combined. Then add in the reserved pineapple juice and stir to mix. Next, stir in the flour mixture just until combined.
  • Fold in the crushed pineapple and half the coconut flakes.
  • Spoon the batter into each baking cup until the cup is full. Sprinkle the remaining sweetened coconut over the top of each muffin.
  • Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins; until a toothpick inserted in the center comes out clean.


While the coconut on top of your muffins will get slightly toasted as it bakes, it shouldn’t burn. If you notice the coconut pieces are getting too brown in the oven, simply place a piece of foil loosely over the top of the pan and continue baking until the muffins are done.
If you have any leftover muffins you can store them in an airtight container at room temperature. To keep them fresh for as long as possible, keep the container in a cool, dry place. Adding a paper towel to the container helps absorb any extra moisture. Your muffins are good for up to 3 days when stored properly.


Calories: 167kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 14mgSodium: 141mgPotassium: 71mgFiber: 1gSugar: 13gVitamin A: 32IUVitamin C: 2mgCalcium: 43mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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