Gluten Free Pineapple Coconut Muffins
Enjoy a bit of the tropics with these gluten free pineapple coconut muffins, filled with tropical flavors and covered with a coconutty crust.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups (420 g) Kim's gluten free flour blend (a store bought blend may be used, but has not been tested)
- 4 tsp (16 g) baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup (100 g) granulated sugar
- 1½ cups (360 ml) buttermilk (dairy-free milk mixed with 1 tbsp vinegar may be substituted))
- ½ cup (120 ml) canola, vegetable, or melted coconut oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 20-ounce (567 g) can crushed pineapple, drained, reserving 2 tbsp of the juice
- ½ cup (46 g) sweetened shredded coconut
- ½ cup (46 g) sweetened shredded coconut
- ½ cup (100 g) brown sugar
- reserved 2 tbsp pineapple juice
Instructions
- 1
Preheat the oven to 425° F. Line muffin tins with paper muffin liners and then spray them with nonstick spray. Set aside.
- 2
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- 3
In another bowl, whisk together the eggs and sugar. Add the buttermilk, oil, and vanilla and whisk well.
- 4
Make a well in the dry ingredients and pour the wet ingredients in the well. Top with the drained pineapple and coconut and use a spoon to gently mix everything together. Don't overmix. Let the batter rest while you make the topping and your oven preheats fully, at least 5 minutes.
- 5
In a small bowl, mix together all topping ingredients.
- 6
Scoop the muffin batter into the prepared liners, filling all the way to the top. Top each muffin with about 1 tbsp of the topping for jumbo muffins, ½ tbsp for regular-sized, and 1 tsp for mini muffins.
- 7
Bake at 425° F for 5 minutes, then reduce the temperature to 375° F. For jumbo muffins, bake for an additional 25-30 minutes. For regular-sized muffins, bake for an additional 15-20 minutes, and for mini muffins, bake for an additional 10-12 minutes.
- 8
Cool on a wire rack. Muffins can be kept at room temperature for a few days, well covered, or can be frozen, well wrapped, for up to 3 months.