Make-Ahead Coconut-Pineapple Muffins
Description
The muffin batter for these not-so-sweet muffins with fresh pineapple and coconut can be made the night before for a no-fuss breakfast the next day.
Ingredients
•
1 1/2 cups all-purpose flour
•
1 teaspoon baking powder
•
1/2 teaspoon baking soda
•
1/2 teaspoon salt
•
1/2 cup white sugar
•
1/4 cup unsalted butter, softened
•
1 cup vanilla Greek yogurt
•
1 large egg, at room temperature
•
1 1/2 teaspoons coconut extract
•
1 cup chopped fresh pineapple
•
1/2 cup sweetened shredded coconut
•
1/2 cup chopped pecans
•
1 cup brown sugar
•
2 tablespoons fresh pineapple juice
Directions
1
Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
2
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.
3
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
4
Fill each liner with batter using an ice cream scoop.
5
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.
6
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.