Pineapple Muffins With Coconut and Brown Sugar Topping

"I was in the mood for pineapple and wanted to make some muffins and found few such combinations on this site. I did a quick search and found this on, under the heading Southern U.S. Cuisine, from Diana Rattray. I really liked these, they are flavorful and not overly sweet. I thought they might need a little something and I added some allspice, cinnamon and nutmeg to the topping."
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Boomette photo by Boomette
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
18 muffins




  • Grease 18 muffin cups, or line with paper liners.
  • in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
  • In a separate bowl, whisk together buttermilk, melted butter and egg.
  • Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
  • Gently fold in pineapple and coconut.
  • Spoon batter into prepared muffin cups, filling about 2/3 full.
  • For topping:

  • mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
  • Sprinkle crumb topping over pineapple muffin batter.
  • Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
  • transfer pans to rack to cool for about 5 minutes.
  • gently turn muffins out onto rack to cool completely.

Questions & Replies

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  1. flourpower
    Loved it!!!! I used fresh pineapple, it was soooo yummy!! Thanks!
  2. Nikoma
    These were very tasty muffins. I halved the recipe and made 8 (since there's only 2 of us) I think I should have kept the baking powder/soda at their full amounts though as these kinda flattened out on me. They were also a little wet toward the top ( i wanna say from the butter in the topping? I eyeballed it, maybe used to much. Though I don't think these even NEED a topping!) Might try baking them a few minutes longer next time as well. Thanks for sharing the recipe!
  3. KeleKooks
    Excellent!!! These offered me an experience. You will feel as though you are having dessert in Hawaii. You'll be tempted to eat more than just one as they are sooooo good!!!! Thanks!
  4. Sweet Diva MJ
    Wonderful muffins - I agree with Life is Good - perfect amount of pineapple and coconut, and the topping was so good! I added cinnamon as suggested. My kids each ate 3 and would have had another if I had let them! A definite "keeper"! Made for Aussie/NZ Swap #16.
  5. LifeIsGood
    These were excellent muffins!! They were so moist and delicious. There is a perfect amount of pineapple and coconut. Great combination! I loved the topping, too. I'd suggest checking them about 15 minutes into the cooking time to make sure the coconut doesn't burn. I think next time, I'll make 12 larger muffins instead of 18. When I made 18, there wasn't quite enough rise to make them tall and rounded. Other than that, I thought the recipe was perfect. So yummy!!!! Thank you! :-)


  1. Crafty Lady 13
    Made for March, 2008 Aussie/New Zealand Swap. Very good, moist muffins. I loved the combination of the pineapple, coconut and pecan. I used sweet cream buttermilk powder mixed in water in place of the buttermilk but kept everything else the same. I will be making these often. Thanks for a keeper, pattikay.
  2. Boomette
    I made 12 muffins and one little bread. I used splenda instead of sugar. But I used regular brown sugar. Instead of butter for the muffins, I used applesauce. I used tidbits of pineapple. Delicious. Thanks :)


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