Pineapple Coconut Curry Muffins

Pineapple Coconut Curry Muffins

52 weeks of baking – Cakes, cupcakes & muffins

I have unique feelings about muffins, they can be delicious but they also cause mischief among students.

When I first joined Sorlandet the ship board director (the principle) told me a lot about how the old cook did things. It was very useful but at the same time annoying, just relax and see how I do things, if I’m doing it the hard way then maybe give me some advice. With the advice came a list of traditions, little things the program continued to pass along the years, even food related ones like Muffin Mondays. Usually snack time was a whole piece of fruit, so getting a muffin was a treat.

I was also told this story of a muffin mishap: The baking club had made a batch of muffins on Sunday night in preparation for the next day’s snack. Slowly over the coarse of night watch the pile got smaller and smaller. Stealing food on a ship is a big deal, you try to make things as equal as possible with your limited supplies and keep things interesting throughout the voyage. It was clear that the stealing wasn’t just one person, that multiple people thought it was an okay thing to do, there was no point trying to hunt down all the thieves so a clever solution had to be devised. All day Monday smells of a pineapple curry could be smelled wafting around the ship, but the students were to receive none. Come dinner time the curry was only sent to the aft ship to the captain’s saloon where the adults ate, the students only receive rice. They always say you don’t want to get on the bad side of the cook.

These muffins are sweet, but not your standard sweet muffin, they fall closer to the savory spectrum without being straight up savory muffins. The curry is not very forward, it’s a back note to add depth to the muffin, but if you know it’s in there then you can pick it out. When you get a chunk of pineapple you don’t notice the curry flavor as much and the shredded coconut adds great texture to a very soft muffin. Add a bit more curry if you really want to taste it, but I think these turned out perfect just the way they are.


Pineapple Coconut Curry Muffins

  • Yield: 10-12 muffins
  • Category:


  • 1 c flour
  • 1/2 c shredded coconut, extra for garnish
  • 1/4 c sugar
  • 1 1/2 tsp. yellow curry powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c coconut milk
  • 1/2 c (1 8oz can)pineapple tidbits, drained and roughly chopped
  • 2 eggs
  • 2 tbsp. oil
  • 1/2 tsp. vanilla extract


  1. Preheat the oven to 375F and grease a muffin tin or line them with muffin papers.
  2. Mix all of the dry ingredients together, separately mix all of the wet ingredients together, mix the two together until just combined and there is no steaks of flour.
  3. Evenly distribute between the muffin cups, 10-12 depending on how big you like them, I tend to make smaller muffins when I have no liners. Garnish each with a pinch of extra shredded coconut.
  4. Bake at 375F for 20 minutes.

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