From the recipe collection
Pineapple Muffin Bukidnon
Moist Bukidnon-style pineapple muffins with crushed fruit, coconut, and a lightly caramelized top.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- Makes 12
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Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 180°C and line a 12-cup muffin pan.
- Whisk flour, baking powder, baking soda, salt, and brown sugar in a large bowl.
- In another bowl, whisk eggs, oil, pineapple, coconut milk, and vanilla until combined.
- Fold wet into dry just until no flour pockets remain, then fold in coconut if using.
- Divide the batter evenly and tap the pan once to settle large air bubbles.
- Bake 20–25 minutes until the tops spring back and a skewer emerges with only moist crumbs.
- Cool 10 minutes in the pan, then transfer to a rack so the bases do not become damp.
