Coconut-Pineapple Muffins You Can Prepare in Advance

Ingredients List

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup white sugar

• ¼ cup unsalted butter, softened

• 1 cup vanilla Greek yogurt

• 1 large egg, at room temperature

• 1 ½ teaspoons coconut extract

• 1 cup chopped fresh pineapple

• ½ cup sweetened shredded coconut

• ½ cup chopped pecans

Optional Glaze:

• 1 cup brown sugar

• 2 tablespoons fresh pineapple juice

Instructions

1. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

2. In a separate bowl, cream together sugar and butter using an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until fully combined. Gradually mix in the flour mixture until just incorporated. Gently fold in the pineapple, coconut, and pecans. Cover and refrigerate the batter for 8 to 12 hours.

3. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

4. Using an ice cream scoop, fill each muffin liner with the batter.

5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Allow to cool completely before glazing.

6. For the glaze, combine brown sugar and pineapple juice in a microwave-safe bowl. Microwave for 20 to 25 seconds, or until the sugar is melted. Dip each muffin into the glaze.

Tip from the Chef:

Feel free to substitute any type of nuts in place of the pecans for these muffins.

Nutritional Information (per serving)