Caribbean muffins

Caribbean muffins

Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 319 kcal
, Fat: 18 g
, Carbohydrate: 29 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Muffin batter

150 g butter, soft
150 g ground cane sugar
1 pinch salt
1 tsp vanilla paste
3 eggs
120 g white flour
50 g coconut flakes
1 tsp baking powder
1 tbsp rum or orange juice
400 g pineapples, diced (approx. 250 g)


150 g coconut milk yoghurt
100 g clotted cream
300 g pineapples, cut into approx. 5 mm slices, cut into eighths (approx. 200 g)
30 g coconut strips
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12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases

How it's done

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Muffin batter

Place the butter in a bowl, whisk in the sugar, salt and vanilla. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix the flour, coconut flakes and baking powder, stir into the mixture. Mix in the rum and diced pineapple. Spoon the batter into the prepared muffin tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place the tin on a cooling rack and leave to cool.


Mix the yoghurt and clotted cream, spread on top of the muffins. Arrange the pineapple and coconut strips on top.

Good to know
Shelf life: Cover and keep in the fridge for approx. 1 day. Store the muffins (without topping) in an airtight container for approx. 2 days.

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