Pineapple Coconut Cornbread Muffins
Pineapple Coconut Cornbread Muffins are the perfect bite-sized tribute to Mahalogiving—bringing together the heart of Thanksgiving with the soul of the islands. These golden, tropical treats blend cornmeal and flour with crushed pineapple, rich coconut milk, and a hint of lime zest, creating a moist, flavorful muffin that’s both comforting and exotic. A sprinkle of shredded coconut adds texture, while a quick 20-minute bake time makes them ideal for easy prep during your holiday hustle. Whether served warm with butter or alongside your Luau Yam Bake, they’re a festive way to say mahalo with every bite.
Pineapple Coconut Cornbread Muffins
Ingredients:
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1 cup cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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¼ cup sugar (optional for sweeter muffins)
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1 cup crushed pineapple (drained)
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¾ cup full-fat coconut milk
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2 eggs
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¼ cup melted butter or coconut oil
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Zest of 1 lime
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Optional: ¼ cup shredded coconut for texture
Instructions:
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, mix pineapple, coconut milk, eggs, melted butter, and lime zest.
- Combine wet and dry ingredients. Stir until just mixed—don’t overdo it!
- Fold in shredded coconut if using. Spoon batter into muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Cool slightly, serve warm, and cue the steel guitar—your guests will be dancing in their seats.
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