Make-Ahead Coconut-Pineapple Muffins

I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 265 Calories

Ingredients

• 1 cup brown sugar
• ½ cup white sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cups all-purpose flour
• ½ cup chopped pecans
• ½ teaspoon baking soda
• ¼ cup unsalted butter, softened
• 1 cup chopped fresh pineapple
• 1 cup vanilla Greek yogurt
• 1 ½ teaspoons coconut extract
• ½ cup sweetened shredded coconut
• 1 large egg, at room temperature
• 2 tablespoons fresh pineapple juice

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

Step 2

Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.

Step 3

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.

Step 4

Fill each liner with batter using an ice cream scoop.

Step 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.

Step 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.