Gluten Free Pineapple Coconut Muffin Recipes

GLUTEN-FREE PINEAPPLE COCONUT MUFFIN RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
• Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.
• In a large mixing bowl, whisk together the dry ingredients.
• Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
• Add in pineapple and coconut.
• Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch.
• Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm.
• Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS

Steps:

• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Fill each liner with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
• Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.