Tropical Trio Muffins ~ #MuffinMonday

by FoodBabbles on March 12, 2012

Not that we’ve even really had much of a winter here in New Jersey, but I’m ready for Spring. I don’t think I’ve even used my winter coat more than once. But even with the mild winter, I’m so ready for warm, sunny days and taking the girls to the park. Now that Molly is a “supported sitter,” once that warm weather does arrive she’ll probably be able to sit in the little baby swings and I’m so excited for that! It’s the little things in life and the thought of taking Maddy and Molly to the park makes me happy so bring on the sunshine!

In the meantime, you can make these muffins if you want to start your day off with a little sunshine. One bite of these makes me think of being on a warm, tropical sandy beach somewhere. It made me want to ship right off to somewhere warm and tropical and it made me a little sad that I couldn’t be that impulsive. Who knew a morning muffin could elicit such emotion? Ha! I love the bits of pineapple, coconut and mango scattered throughout the moist cake. Then the toasted coconut on top makes it complete. Honestly, these muffins taste like lazy sunny days.

Enjoy!

~K

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Print This Recipe Print This Recipe

Tropical Trio Muffins (Coconut, Pineapple & Mango) 

Adapted from Gourmet May 2004

1 1/2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup buttermilk

1/4 cup crushed pineapple, drained

1 egg

1 teaspoon vanilla

2 Tablespoons unsalted butter, melted

1/2 cup sweetened, flaked coconut plus extra for topping

1/4 cup dried mango, coarsely chopped

- Preheat oven to 375 degrees. Line a muffin pan with paper liners.

- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

- In a medium bowl, combine the buttermilk, pineapple, egg, vanilla, and melted butter.

- Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the coconut and mango.

- Fill 12 muffin cups 3/4 full and top with a sprinkle of shredded coconut. Bake 20-25 minutes until golden. Cool on a wire rack.

- Enjoy!

{ 4 comments… read them below or add one }

Chung-Ah | Damn Delicious March 12, 2012 at 12:10 am

Love that you added pineapple AND dried mango! I wanted to add pineapple too but I completely forgot about it when I was at the store and I was too lazy to go back so I just added some orange zest. Next time though!

Reply

Let Me Eat Cake March 12, 2012 at 1:08 pm

tropical trio indeed all of my faves! i’m definitley going to try this with dried mango and pineapple next time :)

Reply

chefconnie March 13, 2012 at 3:51 pm

OOO….pretty. I love anything with pineapple.

Reply

Deb March 14, 2012 at 11:58 am

I adore the tropical flavor pairing of coconut, mango and pineapple! I am daydreaming about summer sunshine and a having a cup of steaming hot coffee with one of these delightful muffins.

Reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs