Why do my muffins turn out flat?

Several factors can cause muffins to bake flat instead of rising nicely. You might have overmixed or undermixed the batter. Under-mixing means the ingredients aren't properly combined, while overmixing can develop too much gluten. Another reason could be underbaking, which prevents the structure from setting. It is also important to check that your baking soda is fresh and measured accurately; expired or improperly measured leavening won't provide enough lift.

Why do my muffins have tunnels or large holes inside?

This is a classic sign of overmixing the batter. When you mix muffin batter too much after adding the dry ingredients, you develop the gluten in the flour. This leads to a tough texture and causes those characteristic tunnels or large holes that run through the inside of the muffin. Mix just until the dry ingredients disappear.

Can I use fresh pineapple instead of canned?

While canned crushed pineapple is specifically called for because of its texture and moisture content, you could potentially use very finely minced fresh pineapple. However, you would need to cook it down slightly first to soften it and significantly drain it to remove excess juice. Canned is generally recommended for consistency and ease in this recipe.

My coconut topping didn't get crunchy. What happened?

The coconut sprinkled on top bakes and toasts as the muffins bake. If it didn't get crunchy, it might be that your oven temperature was slightly off, or the muffins weren't baked quite long enough for the topping to toast properly. Ensure your oven is preheated correctly and bake until the tops are golden and the coconut is visibly toasted.

Can I make this recipe into a loaf cake?

Yes, you could likely adapt this recipe into a loaf cake. You would pour the batter into a greased and floured loaf pan and bake for a longer time, probably around 50-60 minutes or until a toothpick inserted into the center comes out clean. The yield and baking time would change, but the flavor profile would work well in a loaf format.

What is the best way to mash bananas for muffins?

The easiest way to mash ripe bananas is using a fork on a plate or in a bowl. Mash them until they are relatively smooth with only a few small lumps remaining. Don't use a blender or food processor unless you want a completely smooth banana puree, as a little texture from hand mashing is fine for muffins.

Can I use frozen banana?

Yes, you can use frozen ripe banana. Thaw it completely and drain off any excess liquid before mashing and measuring. Freezing ripe bananas is a great way to save them for baking projects like this one.

Tropical Escape Banana Pineapple Muffins (Easy Recipe)

Description

These Banana Pineapple Muffins are incredibly moist and wonderfully fluffy. Featuring a delightful tropical flavor from pineapple and banana with a sweet coconut crunch, they are an irresistible addition to any breakfast or brunch!

Ingredients

½ cup (115 grams) unsalted butter, softened
¾ cup (150 grams) granulated sugar
1 large egg
¾ cup (170 grams) plain Greek yogurt
1 can (230 grams) crushed pineapple, 8 ounce size, drained well
½ cup (120 grams) mashed ripe banana (about 1 medium banana)
1 ½ teaspoons (7 ml) vanilla extract
2 cups (250 grams) all purpose flour
½ cup (45 grams) quick oats
½ teaspoon (3 grams) table salt
¾ teaspoon (4 grams) baking soda
1 jar (285 grams) maraschino cherries, 10 ounce size, drained completely and quartered
1 cup (85 grams) sweetened shredded coconut, divided

Instructions

Preheat your oven to 350°F (175°C). Line 16 cups of a muffin tin with paper liners.
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add the large egg, Greek yogurt, drained crushed pineapple, mashed banana, and vanilla extract to the creamed butter and sugar. Mix until these wet ingredients are just combined.
In a separate bowl, whisk together the all purpose flour, quick oats, table salt, and baking soda.
Gradually add the dry ingredients into the wet ingredients. Mix on low speed just until everything is incorporated. Be careful not to overmix the batter.
Gently fold in the quartered maraschino cherries and ½ cup (45 grams) of the sweetened shredded coconut into the muffin batter. Stir only until they are evenly distributed.
Spoon the batter evenly into the prepared muffin liners, filling each cup about two-thirds full.
Sprinkle the tops of the unbaked muffins with the remaining ½ cup (40 grams) of sweetened shredded coconut.
Bake the muffins for 20 to 22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and place it on a wire rack to cool for a few minutes.
After a short cooling period in the tin, carefully remove the muffins and let them cool completely on the wire rack.
Store the cooled muffins in a sealed airtight container at room temperature.

Notes

Storage Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1
Calories: 232
Sugar: 22g
Sodium: 156mg
Fat: 8g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 27mg