Ingredients:

  • 250g all-purpose flour
  • 150g granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 225g crushed pineapple, heavily drained
  • 120 ml vegetable oil
  • 1 large egg, room temperature
  • 60g sour cream
  • 1 tsp vanilla extract
  • 50g shredded coconut

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or non-stick spray.
  2. Drain the crushed pineapple thoroughly in a fine-mesh strainer, pressing with a spoon to remove excess juice until the fruit appears fluffed.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt for 30 seconds.
  4. In a medium bowl, whisk the vegetable oil, egg, sour cream, and vanilla extract until a smooth emulsion is formed.
  5. Pour the wet ingredients into the dry ingredients. Add the drained pineapple and shredded coconut. Fold gently until just combined, being careful not to overmix.
  6. Divide the batter into the prepared muffin tin. Bake for 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Let them sit in the tin for 5 minutes, then move to a wire rack until they are cool to the touch.