Hi, there, readers! This is the last guest post of my maternity leave, and, with any luck, I’ll be back Wednesday with a “party” before we return to our regularly scheduled programming next week. Julianne from Beyond Frosting is here for the “finale” with some seriously bananas muffins (see what I did there?). Julianne does what I often don’t get around to: making adorable sprinkle-laden desserts! Her blog is just too cute, so definitely stop by and check it out!
Hey everyone! I am so happy to be here today while Maria is on maternity leave. This is such a special time to be with your newborn, and I am glad I could be here to help provide a little more time for her. I can’t imagine trying to balance a newborn and a blog!
My name is Julianne and I blog over at Beyond Frosting. I first heard about Sift & Whisk from a fellow blogger who shared one of Maria’s recipes on Facebook. I stopped by to check it out and immediately fell in love. The sleek design and drool worthy photos suckered me right in. Maria has a unique style and I especially loved the baking from scratch element.
While I enjoy baking from scratch as often as possible, I am also all about ease and bringing some fun into my baked goods. I specialize in cupcakes and frosting recipes that are achievable for even the novice baker. While plain and simple classics are always the best, I like to bring in a little bit of fun with things like Circus Animal Cookies, Oatmeal Cream Pies and Cadbury Eggs. I love sprinkles, chocolate and maple-flavored desserts! I invite you to stop on by sometime and say hi.
Today I am here to talk about Pineapple Coconut Banana Muffins. Several months ago, I started playing around with a muffin batter. I can’t resist a muffin with my coffee. I wanted to find the perfect bakery-style muffins that rises well above the pan, stays soft and moist for days and is full of flavor. Of course, most of my muffins include a streusel too.
When I finally found my master muffin mix, I was thrilled. It can easily be adapted for so many flavors: lemon, cinnamon or fruit flavored, the list goes on. Recently, I wanted to change up my recipe to include banana. This recipe is a combination of my cousin’s banana bread recipe mixed with my master muffin mix.
The secret to making bakery-style muffins is adding extra baking powder and then playing with the baking times. You bake the muffins at a high heat for just a few minutes and then turn down the oven to a normal baking temperature for the remaining time period. This helps the muffins rise.
I usually bake my muffins without liners, just because I like the look. However, this means that the pan needs to be well greased with Crisco or cooking spray. They also need to be cooled completely in the pan before removing them.
These muffins are just the bomb. It’s a banana muffin with chunks of pineapple and shredded coconut. It has a brown sugar and macadamia nut streusel. These flavors combine for a little tropical flavor. You will fall in love with the first bite.
PINEAPPLE COCONUT BANANA MUFFINS
- 2 cups flour
- 1½ cups sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 2-3 medium ripe bananas, mashed
- 1 cup diced pineapple
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- ¼ cup macadamia nuts
- ¾ cups flour
- ¼ cup brown sugar
- 5-6 tablespoons unsalted butter, softened
- Preheat oven to 425°F. Grease a muffin pan.
- In a separate bowl, combine flour with sugar, baking powder and salt.
- Melt butter in a microwave-safe bowl.
- Unpeel bananas and mash with a fork.
- Pour melted butter over bananas and combine with pineapple, milk, vanilla and eggs. Whisk vigorously until smooth; make sure eggs are well beaten.
- Slowly add flour mix and coconut into wet ingredients and gently stir with a wooden spoon just until combined. Do not over mix.
- To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
- Fill the muffin cups to the top with batter. Sprinkle the top with plenty of streusel.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F and bake for another 16-20 minutes. Do not open the oven for at least the first 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
- Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
