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  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins
  • Tropical Muffins

Tropical Muffins

Food | October 16, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 30
  • 12
  • Easy

TROPICAL MUFFINS bursting with pineapple, mango, coconut, pecans and a slice of banana – these are awesome!

These TROPICAL MUFFINS came in handy recently. I had family in my midst for a few days and needed a quick and delicious snack. These were a perfect choice – this muffin recipe is a keeper.

Having now tested the recipe a few times, I’ve come to appreciate how simple they are to make and the unique flavours the tropical fruit gives to the muffins too.

Here’s what makes this one of the best homemade muffin recipes ever.

THE INGREDIENTSTropical Muffins

You can tell just by the photo of our ingredients that there’s nothing too complicated with this muffin recipe. I bet you already have most of the ingredients on hand.

The one tip I did want to mention is about the sour cream. The inclusion of this silky smooth dairy product gives this muffin recipe a rich crumb. That said, we used a low-fat version and couldn’t tell the difference – feel free to make the recipe with either.

 

 

 

THE FRUITTropical Muffins

Using fresh fruit is the only way to go, and I love the way the fresh pineapple and mango brighten the inside of the muffin with their vibrant-coloured flesh and punchy flavours.

The idea to place a slice of banana into the centre of each muffin came to me during the first test run of the recipe. I’m glad it did, as the banana adds both a hint of sweetness and even more moisture. It also makes for a nice surprise when someone bites into one.

 

 

 

THE TOPPINGTropical Muffins

These were already on their way to being the best tropical muffins ever when I added a sprinkle of pecans and coconut onto each before baking; it took things to an entirely new level. Instead of just tropical fruit, it’s like we made the best pineapple-mango-coconut muffins with nuts ever! I’m good with (and proud of) that!

 

 

 

As tasty as these are, this isn’t our first ‘best muffin recipe’ rodeo – not by a long shot. If muffins are your go-to snack, you’ve got to try GRANDMA JUDY’S BLUEBERRY MUFFINS or our SPICED SWEET POTATO MUFFINS. Both deliver great taste with minimal effort.

If it’s the tropical flavours you came for, don’t forget to pair our TROPICAL MUFFINS with two equally memorable smoothies – our CHEEKY MONKEY SMOOTHIE and our TROPICAL SMOOTHIE. A muffin and a smoothie – what a great way to start every day!

TROPICAL MUFFINS are to breakfast what sunshine is to the beach!

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Ingredients & Amounts

  • For the muffin batter:
  • cups of all-purpose unbleached flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of ground cinnamon
  • ¼ cup of butter, room temperature
  • 1 extra large egg, room temperature
  • ¼ cup of granulated sugar
  • 1 cup of sour cream
  • ½ cup of fresh pineapple, diced
  • ¼ cup of mango, diced
  • ¼ cup of chopped pecans
  • ¼ cup of unsweetened shredded coconut
  • Filling:
  • 1 banana, peeled and sliced
  • Topping:
  • 2 tablespoons of coconut
  • 2 tablespoons of chopped pecans

Instructions

  1. Preheat oven to 375°F. In a small bowl, stir or whisk together the flour, baking powder, baking soda, salt and cinnamon until combined.
  2. In a medium-sized bowl, use a hand mixer to blend the butter, egg, sugar and sour cream together. With the hand mixer set to low, add the dry ingredients in four parts and blend until combined.
  3. Fold in the pineapple, mango, coconut and pecans and stir gently to combine.
  4. Using two spoons, add a dollop of muffin batter into each well of an ungreased 12-cup muffin tin. Add a slice of banana to the middle of each, placing it in the centre of the batter. Add additional batter to cover the banana completely.
  5. Sprinkle the top of each muffin with a mixture of coconut and pecans.
  6. Transfer to the oven and bake for 20 minutes, rotating halfway through. Cool muffins for 5 minutes before running a small knife along the edge of each one and gently coaxing them out of the pan.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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