Pineapple Muffins with Coconut Streusel

by Erin

I have a weakness for fun colored makeup, despite the fact that most of the time these days I don’t wear any at all. But regardless, Urban Decay and I have remained very good friends over the years. And it just so happens that their Fall Sale is going on right now, so I felt like I should share. Even if you like to stick to more basic colors they’ve got you covered, just see for yourself HERE.

Now that your eyes have been filled with fun colors, how about filling your belly with fun flavors? With Chobani’s blended Greek yogurts I have so far showed you recipes using peach, blueberry, and vanilla chocolate chunk. Today is pineapple! Originally I wanted to make a pineapple upside-down cake, but decided to break up the sweets a little bit… so I made muffins! They were so moist that the streusel on top ended up being soft as well, but that was not a problem. In fact I kind of wish I had doubled the streusel recipe.

The Chobani giveaway continues, enter for your chance to win a pack of all 6 flavors HERE!

One year ago: Gnocchi with Goat Cheese, Grape Tomatoes and Basil


Makes 14 muffins



1/4 cup all-purpose flour

1/4 tsp ground cinnamon (optional)

1 Tbsp sugar

3 Tbsp sweetened flaked coconut, chopped

1 pinch salt

2 Tbsp butter


12 oz. (1-1/2 cups) 2% Pineapple Chobani Greek yogurt

1 egg

1/2 cup canola oil

2/3 cup brown sugar

8 oz. can crushed pineapple

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda


  1. Preheat the oven to 425 degrees.  Butter/grease muffin pans (or line with paper liners).
  2. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Cut in 2 tablespoons of butter until completely incorporated into the flour; set aside.
  3. In the bowl of a stand mixer, combine yogurt and egg.  Mix until combined.  Add the oil, brown sugar and pineapple to the bowl and mix until combined.  In a separate medium bowl, whisk together flour, baking powder and baking soda.  Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.
  4. Fill the prepared muffin cups with batter and sprinkle with the coconut streusel. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.  Transfer to a wire cooling rack and allow to cool completely.

Source: Streusel from Allrecipes. Muffins from Everday Annie.

Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.

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Miriam @ Overtime Cook August 17, 2012 - 1:19 am

Why have I never made pineapple muffins before? These look delicious!

Jennifer @ Peanut Butter and Peppers August 16, 2012 - 7:34 pm

Looks wonderful!!!! Love chobani pineapple yogurt!!! The muffins look amazing!!

Jackie @ The Beeroness August 16, 2012 - 10:57 am

What did you just do?! These look incredible.

Tara @ Chip Chip Hooray August 16, 2012 - 8:41 am

I had grilled pineapple for the first time on my salad yesterday and loved it…a whole new realm of flavor! :)

spiffycookie August 16, 2012 - 8:46 am

I had grilled pineapple in fried rice the other day – amazing!


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