For a richer flavor, use full-fat Greek yogurt. If you don't have fresh pineapple juice, you can use canned pineapple juice or even a tablespoon of water. Feel free to substitute other nuts for the pecans, such as walnuts or macadamia nuts. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Make-Ahead Coconut-Pineapple Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME9 hrs 15 mins
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SERVING12 People
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VIEWS9
Wake up to the irresistible aroma of tropical paradise with these moist and flavorful muffins! The batter is prepared the night before, allowing the flavors to meld and deepen, creating a delightful breakfast or snack that's ready when you are. A simple brown sugar glaze adds a touch of sweetness, perfectly complementing the coconut and pineapple.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol27 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium215 mg
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Sugar30 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. (5 minutes)
02
Step
5 mins
In a large bowl, cream together the granulated sugar and softened butter using an electric mixer until light and fluffy. Add the Greek yogurt, egg, and coconut extract, and beat until well combined. (5 minutes)
03
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped pineapple, shredded coconut, and pecans. (5 minutes)
04
Step
8 hrs
Cover the bowl tightly with plastic wrap and refrigerate the batter for at least 8 hours, or overnight. This allows the flavors to meld and the muffins to become extra moist. (8-12 hours)
05
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners. (5 minutes)
06
Step
5 mins
Using an ice cream scoop or spoon, fill each muffin cup about 2/3 full with batter. (5 minutes)
07
Step
25 mins
Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. (20-25 minutes)
08
Step
5 mins
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
09
Step
5 mins
While the muffins are cooling, prepare the glaze: In a microwave-safe bowl, combine the packed light brown sugar and fresh pineapple juice. Microwave on high for 20-30 seconds, or until the sugar is melted and the glaze is smooth. Stir well. (5 minutes)
10
Step
5 mins
Once the muffins are completely cool, dip the tops of each muffin into the warm glaze, allowing the excess to drip off. Alternatively, you can drizzle the glaze over the muffins using a spoon. (5 minutes)
11
Step
5 mins
Let the glaze set before serving. Enjoy! (5 minutes)
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RECIPE REVIEWS
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Please Rate
Eladio Becker
Jun 26, 2025I love the tropical flavors of the coconut and pineapple. The glaze is the perfect touch of sweetness.
Natalie Klein
Jun 26, 2025These muffins are so easy to make and they taste amazing! The overnight refrigeration really makes a difference.
Verda Windler
Jun 24, 2025My kids absolutely devoured these muffins! I'll definitely be making them again.
Corine Mcdermott
Jun 23, 2025I added a pinch of cinnamon to the batter and it was delicious!