Easy Breakfast Muffin Recipe with Exotic Appeal!
Moist and chunky Tropical Breakfast Muffins made with fresh mango, coconut, and pineapple. These little guys are sure to wake you up with a smile! We’re getting close to back to school, meaning it’s time to start thinking about quick breakfasts, lunch box items, and after-school snacks. Muffins are a multi-purpose solution to all three. You can make them once and serve them for quick meals and snacks all week long. Not only that, I love a dessert parading around as a breakfast item. It’s a happy deception, don’t you think? No kids? That’s ok. Make them for yourself, or your coworkers. They’ll be swinging their legs just like they are kids the moment they taste these glorious little Tropical Breakfast Muffins. Promise!
Pineapple Mango Coconut Muffins
Today’s Tropical Breakfast Muffins are ultra moist, and bursting with fresh fruity flavor. The key to making super tender breakfast muffins, is to cream the butter and sugar together, like you’re making a cake recipe. Then add a load of juicy fruit to the batter. I used an entire can of crushed pineapple, along with fresh diced mango, and shredded coconut. These Hawaiian-style muffins ridiculously addictive. Each bite is like a little taste of paradise.
Homemade Tropical Breakfast Muffins
Ingredients…
2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1 cup unsalted butter softened (2 sticks) 1 cup granulated sugar 3 large eggs 2 teaspoons vanilla extract 15 ounces crushed pineapple 3/4 cup fresh mango diced 1 1/4 cups shredded coconut divided
Instructions… Preheat the oven to 325 degrees F. Line two large muffin pans/tins with paper muffin liners/cupcake liners. Mix the flour, baking powder, and salt in a small bowl. In the bowl of the electric mixer, cream the softened butter and sugar. Beat until light and fluffy, about 3-5 minutes. Scrape the bowl, then turn the mixer on low and add the eggs, vanilla, and flour mixture. Scrape the bowl again and add the crushed pineapple, diced mango, and 3/4 cup shredded coconut. Mix until smooth. Divide the batter evenly between 24 muffin liners. Then sprinkle the remaining shredded coconut over the muffin batter. Place the muffin tins in the oven and bake for approximately 25 minutes. Insert a toothpick in the center of a muffin. If it comes out clean, remove the muffins from the oven. Cool for at least 5 minutes in the muffin tins, then flip the muffins out of the pans.
How long do these coconut mango muffins last?
You can store these breakfast muffins in an airtight container at room temperature for up to 5 days.
Can I freeze these pineapple muffins?
Yes, our Tropical Breakfast Muffins freeze well. Simply pop them in a gallon zip bag and place them in the freezer. Make a large batch and save some for later. You can add a frozen pineapple muffin to your child’s lunch box to keep the other items cool. By the time lunch rolls around it will be fully thawed and ready to enjoy!
Can I make any variations of this recipe?
You can mix up what you add to these coconut muffins, but the cooking times could vary. If you choose fruit with more juice, you might need a little additional baking time. You can add blueberries for tropical blueberry muffins, or add chocolate chips, drizzle honey on top, or even some cinnamon sugar!
Other Great Breakfast Recipes
Spinach Breakfast Egg Muffins Sweet Potato Hash with Bell Peppers & Onions Best Huevos Rancheros The Best French Toast Better than Cinnabon Cinnamon Rolls Fluffy Strada Recipe Toffee Nuts Pancakes Easy Almond Flour Pancakes Gluten-Free Breakfast Oat Bar
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, protein, and saturated fat percentages. Share This Recipe With Friends!
