Hawaii Muffins Recipe -- moist banana pineapple coconut muffins topped with a buttery macadamia nut crumble and coconut milk icing. These tropical muffins will take you right back to Hawaii!
Happy New Year!! Here's to 2021! As I was trying to plan my content for January, all I could think about was Hawaii. Hot sun, sandy beaches, flower-scented breezes, fresh pineapple and bananas, palm trees, shave ice...
All things that are completely opposite of January where I live. It is cold, rainy, dark, and dreary here in January. As there is likely no Hawaii in my future anytime soon, I decided I will just have to get my Hawaii fix through baking!
Hawaii Muffins Recipe
To me, these muffins perfectly capture all the wonderful tropical flavours of Hawaii. Pineapple, coconut, and banana in the batter and the macadamia nuts in the crumble and coconut milk icing on top just take them to the next level. No, hot sun and sandy beaches don't come with them, but I'm sure they will brighten your day just a little with their sunny tropical flavour combination!
Some food bloggers take a healthier approach to their January content, but since I don't really do the healthy thing, I decided to take a different, more tropical approach this year. I came up with this recipe idea back in December and told my mom about it. She suggested that I make the entire month of January into Hawaii month! I loved the idea, but could only come up with 2 recipes. If you have any other ideas for tropical/Hawaii themed recipes, I would love to hear them! Let me know in the comments, maybe next year I will be able to do an entire month of Hawaii content!
I will be posting another Hawaii themed recipe next week and then my current plan is to switch to Valentine's Day themed recipes in the latter half of January.
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Hawaii Muffins
Equipment
- 12-count muffin tin(s)
- muffin liners or non-stick spray
- mixing bowl
- measuring cups & spoons
- whisk
Ingredients
For the Batter:
- ½ cup salted butter, melted
- ¾ cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups mashed banana (about 4 large bananas)
- ¾ cup canned crushed pineapple, drained and patted dry with paper towel
- ¼ cup unsweetened shredded coconut
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
For the Crumble Topping:
- 2 tablespoons salted butter, melted
- 2 tablespoons granulated white sugar
- ½ cup all-purpose flour
- ¼ cup chopped raw macadamia nuts (unsalted)
For the Icing:
- 2-3 tablespoons coconut milk (canned)
- 1 cup powdered sugar (confectioners sugar)
Instructions
- Preheat the oven to 350℉. Line two 12-count muffin tins with parchment paper liners or spray with non-stick cooking spray or grease with butter.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in the mashed banana, drained pineapple, and coconut.
- In another bowl, whisk together the flour, baking soda, and baking powder. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.
- Evenly distribute the batter between the prepared pans, filling each cup or liner to the top with batter. In a small, bowl stir together the crumble ingredients: melted butter, sugar, flour, and chopped macadamia nuts to make a crumbly mixture. Top the unbaked muffins with the crumble topping, evenly distributing the topping between all the muffins.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pans for 10 minutes before transferring to a wire rack to continue cooling for at least another 20 minutes before topping with the icing.
- Stir together 2-3 tablespoons of coconut milk and the powdered sugar to create a drizzle-able icing/glaze. Drizzle over the mostly cooled muffins and serve. Enjoy!
Love and Cookies,
Naomi ♡
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I made your Hawaii Muffins and I was really disappointed. The banana flavor was overwhelming. I did not taste the coconut or the pineapple. It felt it was missing sugar and salt. I could taste the baking soda and felt two tsps was too much for the recipe. I did like the topping with macadamia nuts. At the same I made your Hawaiian Banana Bread with Coconut and Pineapple. It was delicious, but again the prime flavor was banana. Even though the Muffins looked amazing I had to put them in the garbage. Two teaspoons seems like a lot. Looking forward to trying your Macadamia Nut Shortbread Cookies recipe.
Hi Margaret,
I'm sorry to hear that you were disappointed with this recipe.
I hope you find the cookie recipe to turn out more satisfactory.
Naomi