Name: Make-Ahead Coconut-Pineapple Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 1 ½ cups; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; White sugar - ½ cup; Unsalted butter, softened - ¼ cup; Vanilla Greek yogurt - 1 cup; Egg, at room temperature - 1 large; Coconut extract - 1 ½ teaspoons; Chopped fresh pineapple - 1 cup; Sweetened shredded coconut - ½ cup; Chopped pecans - ½ cup; Brown sugar - 1 cup; Fresh pineapple juice - 2 tablespoons

Ingredients for - Make-Ahead Coconut-Pineapple Muffins

1. All-purpose flour 1 ½ cups

2. Baking powder 1 teaspoon

3. Baking soda ½ teaspoon

4. Salt ½ teaspoon

5. White sugar ½ cup

6. Unsalted butter, softened ¼ cup

7. Vanilla Greek yogurt 1 cup

8. Egg, at room temperature 1 large

9. Coconut extract 1 ½ teaspoons

10. Chopped fresh pineapple 1 cup

11. Sweetened shredded coconut ½ cup

12. Chopped pecans ½ cup

13. Brown sugar 1 cup

14. Fresh pineapple juice 2 tablespoons

How to cook deliciously - Make-Ahead Coconut-Pineapple Muffins

1 . Stage

Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.

2 . Stage

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.

3 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

4 . Stage

Fill each liner with batter using an ice cream scoop.

5 . Stage

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.

6 . Stage

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.