Flower

Pineapple-Coconut Muffins


Since I had such success with the cherry-coconut muffins, I decided to use some of the pineapple sitting in the fridge to make a variation. But I have a problem. When I use fresh fruit in muffins, I think, “I love fruit. Fruit is good. So more fruit will make these even better.” And, yes, loading a muffin with fruit can be tasty, but it can also make it heavy. So these need a little tweaking—and a little restraint on my part—before they’re light and fluffy and perfect. But still, a nice Sunday-morning breakfast. The recipe is basically the same as the cherry-coconut muffins, with somewhere between 1/2 and 3/4 cup diced fresh pineapple swapped out for the dried cherries and the zest of one orange added.

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