Thursday, March 12, 2015

Pineapple Toasted Coconut Muffins, a Little Helper, and a Great Short-cut!

This morning, my grandson Pete came up to my Granny flat and said (he's four) "Hey Grandma, let's get baking!" I knew what was coming next, a suggestion for chocolate chip cookies. I intervened with my own suggestion for muffins, and he loved the idea. He wanted blueberry muffins, but I had no blueberries. I did have coconut and pineapple, and I also had a GREAT short-cut - a box of Krusteaz Cinnamon Swirl Crumb Cake and Muffin mix. I took the cinnamon topping packet away and will use that another time, for cinnamon rolls or some other treat. I urge you to buy a couple of boxes of this mix - it is so versatile and works great in a pinch! It's about $2.50 or $3.00 in the grocery store and worth its weight in gold!

Here's the recipe:

Pineapple Toasted Coconut Muffins
Preheat oven to 375 degrees Farenheit

Line a standard 12-cup muffin pan with paper liners

cake pouch from a box of Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix (save cinnamon mixture for another time)
1 egg
2/3 cup water (or pineapple juice!)
1 cup coconut, toasted (I used sweetened)
1/2 cup crushed pineapple, not drained
Sugar for topping, granulated or sparkling

In mixing bowl, with wooden spoon, stir together mix, egg, water, and pineapple. Stir in toasted coconut (directions follow).

To toast coconut: place coconut in dry skillet on stove top. Heat to medium/high heat and stir the coconut until toasty brown. Watch this constantly as it can burn in an instant. As soon as it's nice and brown, remove from the heat and stir into muffin mixture.

Using an ice cream scoop or 1/4 cup measure, divide batter evenly among muffin cups.  Sprinkle tops with sugar.

Bake for 20 minutes or until tops spring back when lightly pressed with your finger.

Cool about 10 minutes on a wire rack, remove from rack to finish cooling completely.


PS - don't forget the comment contest - FREE scones awarded to winner on April 1st. Any and all comments on any and all blog posts - even going way back - made during the month of March or late February are entries! See the comment section below? Where it says "Comment as:"  use the drop down menu and choose Name/URL or Anonymous and just write your name or include your name in the body of your comment. I want YOU to win!!!!


  1. Who wants to win free scones? Comment away!

    1. Perfect timing for this recipe. I have the mix, pineapple and coconut. Hope they're good?

    2. Lynn, they are SO good! You'll love them!

  2. Scones are my favorite! But…I love any of the Krusteaz brand mixes! We actually used to represent them in grocery stores when we were still in the food business! Anyway, this recipe looks amazing! I will make it next weekend to take to New Orleans when we go to visit Brad and Holly. Brad is my coconut, pineapple loving son in law!

    1. Looks like you'll win some points with Brad next weekend! Enjoy the Big Easy! I've never been and it's on my list! Have a GREAT time!

  3. They look delicious and easy. I will have to try them.

    1. Kathy, give 'em a try. You won't be sorry!

  4. I got the green light from my 4 yr old and 11 yr old that coconut and pineapple sound like a delicious muffin!

  5. Replies
    1. I think they're great! I would use pineapple juice for even more of a tropical punch!

  6. Jeannie,
    Thanks for the tip about using Krusteaz mixes. I usually have at least one in the cupboard, but have never thought "outside the box". You are a true baker to see a use for something other than its intended result. Will be trying these next week for the Tuesday Sewing group!