This pineapple muffin recipe will have you jumping out of bed!
I love the smell and taste of a warm muffin right out of the oven. But the last thing I want to do in the morning is cook anything that requires too much effort.
By planning the night before, I’ve found I can have freshly baked muffins with minimal effort.
How to make muffins ahead:
- Start by combining all the dry ingredients {flour, baking powder, sugar, salt} in a large bowl. Leave out on the counter.
- In a measuring cup, measure the milk, then add the eggs and vanilla. Cover and refrigerate.
- In the morning, start by preheating the oven.
- Stir together the dry and wet ingredients. Mix in the remaining ingredients and get ready to bake.
Muffin ingredients prepared the night before baking.
This is the recipe I follow to make Pineapple Muffins that can be prepped the night before.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/3 cup sugar
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1/2 cup canola oil
- 1/2 cup shredded coconut
- 1/4 cup drained, crushed pineapple
Instructions
- Preheat the oven to 400. Prep a muffin tin with muffin liners.
- In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
- In a 2 cup measuring cup, measure out the milk. Add the eggs and vanilla and lightly beat. This can be refrigerated and added to the dry ingredients right before baking.
- Pour wet mixture into dry mixture.
- Add pineapple and coconut and stir to combine.
- Spoon batter into prepared muffin tin. Fill 3/4 full.
- Bake for 18 to 20 minutes. Allow to cool slightly before serving.
Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.
