• Skip to main content
  • Skip to primary sidebar

The Recipe Wench

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About Us
    • Recipe Index
    • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home

    November 15, 2015

    Coconut Macadamia Nut Muffins

    Coconut Macadamia Nut Muffins

    Print recipe
    • Print with main photo
    • Print text only
    Coconut Macadamia Nut Muffins

    Ingredients

    • 2 Cups flour
    • 2 Teaspoons baking powder
    • 1 Teaspoon baking soda
    • 1 Teaspoon cinnamon
    • ¼ Teaspoon salt
    • 1 Cup sugar
    • 2 eggs
    • ½ Cup butter (melted)
    • ¼ Cup milk
    • 1 Teaspoon coconut extract
    • 8 Ounce can crushed pineapple, with juice
    • 1-½ Cups sweetened coconut flakes (lightly toasting will enhance the coconut flavor)
    • ¾ Cup roughly chopped macadamia nuts (toast first to bring out flavor)
    • ¾ Cup white chocolate chips

    Note

    These coconut macadamia nut muffins make a nice, substantial breakfast, snack or dessert.

    They're not too sweet.  I recommend using a skillet to toast the coconut flakes and nuts.  Toast over medium heat, stirring often and being careful not to burn.  Once the coconut starts to brown, it all happens pretty quickly, thanks to the sugar in the coconut. Toasting will do wonders to bring out the flavor of the coconut and nuts. Obviously, the coconut extract will further enhance the coconut flavor, but you could absolutely substitute with vanilla if you preferred.

    Enjoy! - The Recipe Wench

    Directions

    Step 1
    Preheat oven to 350ºF
    In large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt
    Set aside
    Step 2
    In medium bowl, mix sugar and eggs
    Add butter, milk and extract
    Stir in crushed pineapple, toasted coconut flakes, toasted macadamia nuts and white chocolate chips
    Add these wet ingredients to the flour mixture and stir until well combined
    Spoon approximately ¼ cup of batter into paper-lined cupcake pans (alternatively, you can spray with non-stick baking spray)

    Bake for approximately 20 minutes

    Be sure to share!

    • Tweet
    • Email
    • Print

    Primary Sidebar

    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

    Popular

    • 21 Gift Ideas for the Cook in Your Life
    • Watermelon Salad with Cucumbers and Feta
    • Greek Chicken Skewers - "Souvlaki"
    • Tzatziki with a hint of dill - goes so well with grilled chicken or steak
      Tzatziki: A delicious souvenir from Greece

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 The Recipe Wench