Pineapple Coconut Muffins Recipe

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Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 18 servings


  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 1/4 cup flaked coconut
  • 1/2 cup sliced almonds

Nutritional Facts

1 serving (1 each) equals 151 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 159 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut.
  2. Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Tropical Muffins in Quick Cooking March/April 2002, p41

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Reviewed Sep. 10, 2013

"I used pineapple yogurt instead of the sourcream"

Reviewed Jan. 29, 2012

"yummy the coconut and pineapple. Reminds me of the beach."

Reviewed Mar. 8, 2009

"These muffins have become my husband's favorite!!! I serve these to guests who come to visit us in Naples, Fl and they are always a hit. They are not too sweet, perfect from breakfast or a snack."

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