Tropical Breakfast Muffins
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.
Not only that, I love a dessert parading around as a breakfast item. It’s a happy deception, don’t you think?
Today’s Tropical Breakfast Muffins are ultra moist, and bursting with fresh fruity flavor.
The key to making super tender breakfast muffins, is to cream the butter and sugar together, like you’re making a cake recipe. Then add a load of juicy fruit to the batter. I used an entire can of crushed pineapple, along with fresh diced mango, and shredded coconut.
These Hawaiian-style muffins ridiculously addictive. Each bite is like a little taste of paradise.
Before baking, cover the muffins tops with more shredded coconut. That way, the Tropical Breakfast Muffins have a toasty coconut topping that complements the soft interior.
Our Tropical Breakfast Muffins freeze well. Simply pop them in a gallon zip bag and place them in the freezer.
You can add a frozen breakfast 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!
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!
Tropical Breakfast Muffins
- 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.
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