These Tropical Sweet Potato Muffins are a delightful twist on a classic treat, combining the natural sweetness of sweet potatoes with the tropical flavors of pineapple and coconut.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a medium bowl, combine the mashed sweet potatoes, crushed pineapple, orange zest, eggs, sugar, and shredded coconut. Mix until well blended.
Ensure the sweet potatoes are smoothly mashed for a consistent texture.
In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing.
Overmixing can make the muffins dense.
Spray a muffin tin with nonstick cooking spray. Spoon the batter into the muffin cups, filling each about 3/4 full.
Adding a bit of water to empty cups can prevent the tin from warping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely. Serve and enjoy!
Cooling on a wire rack prevents sogginess.
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