Ingredients
12
12 servings
- •1 ½ cups all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ cup white sugar
- •¼ cup unsalted butter, softened
- •1 cup vanilla Greek yogurt
- •1 large egg, at room temperature
- •1 ½ teaspoons coconut extract
- •1 cup chopped fresh pineapple
- •½ cup sweetened shredded coconut
- •½ cup chopped pecans
- •1 cup brown sugar
- •2 tablespoons fresh pineapple juice
Instructions
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Fill each liner with batter using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
- Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.
Nutritional Facts
Per 12 servings
- Calories: 265
- Carbohydrate: 43g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 30g
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