I have a major branding issue. Someone please tell me the difference between a cupcake and a muffin. I’m serious. If I’ve missed something please let me know.
You see, from what I can tell the only difference is that you can eat muffins in the morning without guilt. Cupcakes in the morning are frowned upon.
So take note: these are MUFFINS.
Pineapple Coconut Muffins
(9 large or 12 average-sized “muffins”)
- 1/2 cup butter, melted
- 1 cup coconut palm sugar
- 2 eggs, room temperature
- 2 tsp. vanilla
- 1 – 398 ml (14 oz.) can pineapple chunks, drained and roughly chopped
- 1 cup unsweetened coconut, fine
- 1 cup gluten free flour, with xanthum gum otherwise add 3/4 tsp xanthum
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
For the frosting:
- 1/4 cup butter, softened
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- 1/2 tsp coconut extract
- 1/2 cup unsweetened coconut, large or fine depending on your preference
- Preheat oven to 350F
- Spray or line a 12 hole muffin tin.
- Mix the melted butter and the coconut palm sugar until well combined, then stir in the eggs and vanilla, mixing well.
- Add the pineapple chunks (I like to chop mine quite large for big juicy bites of pineapple, but this is really a personal preference. You could also use a can of drained pineapple tidbits if you like).
- Stir in the fine coconut.
- In a separate bowl, combine the dry ingredients and mix together well. Make a well in the center and add the wet ingredients. Stir until “just” combined. You do not want to over mix the batter.
- Evenly divide muffin batter in muffin tin.
- Bake for 15-20 minutes, depending on your oven/altitude. I would check them at 15 min to see if a toothpick comes out clean and add a couple of minutes, if required.
- While baking, cream the soft butter and the cream cheese together in a stand mixer until light and fluffy. Add the powdered sugar 1/4 cup at a time and mix until all is incorporated. Add the coconut extract and mix well.
- When the muffins are done, let sit for 5 minutes then remove the muffins from the tin and cool fully on cooling rack.
- Frost the cooled muffins and top with coconut. Store in an air tight container in the refrigerator.
And that’s all there is to being able to eat cupcakes for breakfast. Just make them and call them muffins. Sometimes life choices are so easy!