Tropical Breakfast Muffins
by Sommer Collier — last updated on Dec 29, 2024 
Tropical Breakfast Muffins Recipe – Start your day with a taste of paradise! These tropical breakfast muffins are packed with pineapple, mango, and coconut, bringing a sunny island vibe to every bite. Perfectly soft and topped with toasted coconut, they’re a sweet escape in muffin form.
Why We Love This Tropical Breakfast Muffin Recipe
Moist and chunky Tropical Breakfast Muffins made with fresh mango, coconut, and pineapple. These little guys are sure to wake you up with a smile!
We’re getting close to back to school, meaning it’s time to start thinking about quick breakfasts, lunch box items, and after-school snacks. Muffins are a multi-purpose solution to all three. You can make them once and serve them for quick meals and snacks all week long.
No kids? That’s ok. Make them for yourself, or your coworkers. They’ll be swinging their legs just like they are kids the moment they taste these glorious little Tropical Breakfast Muffins. Promise!
Ingredients You Need
- All-purpose flour – or cake flour for a softer, more cake-like texture
- Baking powder – makes the muffins light and fluffy
- Salt – brings out the flavor
- Unsalted butter – or salted, but only add 1/4 tsp of salt
- Granulated sugar – or coconut sugar
- Eggs – large, at room temperature
- Vanilla extract – use quality extract for the best flavor
- Crushed pineapple – drained
- Fresh mango – or frozen, just make sure to thaw it first and pat it dry with a paper towel to remove excess moisture
- Shredded coconut – sweetened or unsweetened, depending on your taste preference
How to Make Tropical Breakfast Muffins
- Preheat the oven to 325 degrees F. Line two large muffin pans with paper cupcake liners. Mix the flour, baking powder, and salt in a small bowl.
- In the bowl of the electric mixer, cream the softened butter and sugar. Beat until light and fluffy, about 3-5 minutes.
- Scrape the bowl, then turn the mixer on low and add the eggs, vanilla, and dry ingredients. Scrape the bowl again and add the crushed pineapple, diced mango, and 3/4 cup shredded coconut. Mix until smooth.
- Divide the batter evenly in the muffin pan. Then sprinkle the remaining shredded coconut over the muffin batter.
- Place the muffin tins in the oven and bake for approximately 25 minutes. Insert a toothpick in the center of a muffin. If it comes out clean, remove the muffins from the oven. Cool for at least 5 minutes in the muffin tins, then flip the muffins out of the pans.
Get the Complete (Printable) Pineapple Muffins Recipe Below. Enjoy!
Recipe Variations
- Nutty – Fold in ½ cup chopped macadamia nuts or toasted pecans for added texture.
- Citrus – Add 1 tablespoon of orange or lime zest to brighten the flavors.
- Berry – Swap the mango for diced strawberries or blueberries for a tropical-berry combo.
- Spiced – Mix in ½ teaspoon of ground cinnamon or a pinch of nutmeg for a warm, spiced touch.
- Glazed – Drizzle with a simple coconut glaze made from powdered sugar, coconut milk, and vanilla.
- Dairy-Free – Replace butter with coconut oil and use a plant-based milk alternative.
Frequently Asked Questions
You can store these breakfast muffins in an airtight container at room temperature for up to 5 days.
Yes, our Tropical Breakfast Muffins freeze well. Simply pop them in a gallon zip bag and place them in the freezer. Make a large batch and save some for later.
You can add a frozen pineapple muffin to your child’s lunch box to keep the other items cool. By the time lunch rolls around it will be fully thawed and ready to enjoy!
You can mix up what you add to these coconut muffins, but the cooking times could vary. If you choose fruit with more juice, you might need a little additional baking time. You can add blueberries for tropical blueberry muffins, or add chocolate chips, drizzle honey on top, or even some cinnamon sugar!
Looking for More Great Breakfast Recipes? Be Sure to Try:
- Spinach Breakfast Egg Muffins
- Sweet Potato Hash with Bell Peppers & Onions
- Best Huevos Rancheros
- Cinnamon Twist Recipe
- Best Pumpkin Muffin Recipe
- The Best French Toast
- Better than Cinnabon Cinnamon Rolls
- Fluffy Strada Recipe
- Kouign Amann Recipe
- Toffee Nuts Pancakes
- Easy Almond Flour Pancakes
- Gluten-Free Breakfast Oat Bar
- Breakfast Fruit Pizza
Get the Complete (Printable) Pineapple Muffins Recipe Below. Enjoy!
Tropical Breakfast Muffins
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces crushed pineapple
- 3/4 cup fresh mango diced
- 1 1/4 cup shredded coconut divided
Instructions
- Preheat the oven to 325 degrees F. Line two large muffins tins with paper muffin liners. Mix the flour, baking powder, and salt in a small bowl.
- In the bowl of the electric mixer, cream the softened butter and sugar. Beat until light and fluffy, about 3-5 minutes.
- Scrape the bowl, then turn the mixer on low and add the eggs, vanilla, and flour mixture. Scrape the bowl again and add the crushed pineapple, diced mango, and 3/4 cup shredded coconut. Mix until smooth.
- Divide the batter evenly between 24 muffins liners. Then sprinkle the remaining shredded coconut over the muffin batter.
- Place the muffin tins in the oven and bake for approximately 25 minutes. Insert a toothpick in the center of a muffin. If it comes out clean, remove the muffins from the oven. Cool for at least 5 minutes in the muffin tins, then flip the muffins out of the pans.
my kids love muffins, thanks for another recipe for our family)
Question. How soft did this muffin turn out for you? Mine is really soft.
Hi Nick,
They should be very soft, but still puffed up in the middle, and fully baked. Is that what you experienced?
I made these muffins to take with me on a work trip. They were a huge hit! I love anything with pineapple and this is no exception. They are so easy to make, and they taste delicious.
Hi Nicole,
Fantastic! I’m so glad you like them. :)