Bright, sunny, and brimming with classic Southern charm, Ambrosia Muffins are like a mini-vacation in every bite. Imagine the joyful sweetness of mandarin oranges and crushed pineapple mingling with tender coconut, crunchy pecans, and those irresistible hints of brown sugar—all baked up into beautifully golden, fluffy muffins. Every batch promises little pops of fruit and a tropical flair that simply makes mornings more magical. Whether you’re seeking an easy breakfast upgrade, a lunch box treat, or a sweet snack to brighten your afternoon, Ambrosia Muffins have the power to whisk you away to a sweeter place, one bite at a time.

Ingredients You’ll Need

This glorious recipe doesn’t ask for anything fancy, but every single ingredient makes these Ambrosia Muffins shine. Each element brings freshness, texture, or that special hint of nostalgia that transforms ordinary muffins into something truly delightful.

All-purpose flour: The sturdy base that keeps your muffins perfectly tender and fluffy.
Granulated sugar: Adds essential sweetness and makes the crumb moist.
Brown sugar: Brings a touch of caramel depth to balance the tropical fruit.
Baking powder: The leavener that gives these muffins their lovely lift.
Baking soda: Works hand-in-hand with the yogurt and fruit for a tender texture.
Salt: Just enough to sharpen and balance all the sweet flavors.
Shredded sweetened coconut: The coconut adds a chewy, sweet backdrop straight from the tropics.
Chopped pecans: For a delightful crunch and subtle nuttiness in every bite.
Crushed pineapple (drained): Juicy pineapple dots the batter with extra sweetness and moisture.
Mandarin orange segments (drained and chopped): Little citrus bursts that taste like pure sunshine.
Sweetened shredded coconut flakes (for topping, optional): Sprinkle on top for an irresistible toasty finish.
Milk: Keeps the batter smooth and bakes up into a pillowy crumb.
Plain Greek yogurt: Adds richness and a subtle tang that keeps everything tender.
Vegetable oil: Makes these muffins soft and stays that way, even days later.
Large eggs: Bind everything together and add fluffiness.
Vanilla extract: Rounds out all the tropical notes with cozy warmth.

How to Make Ambrosia Muffins

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners—this makes for easy release and speedy cleanup, letting you enjoy your Ambrosia Muffins even faster. While the oven heats, measure out your ingredients so everything is at your fingertips.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, both sugars, baking powder, baking soda, salt, shredded coconut, and chopped pecans. Give it all a good stir to distribute the nuts and coconut evenly throughout the mixture. This ensures that every muffin gets just the right balance of crunch and sweetness.

Step 3: Blend the Wet Ingredients

Grab another bowl for the wet team: whisk together the milk, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until everything looks creamy and smooth. This is the moment where richness and tang come together to form a luscious base for your fruit.

Step 4: Add the Fruit

Gently fold the drained crushed pineapple and chopped mandarin orange segments into the wet ingredients. Their juices will add so much flavor and moisture, and it’s important not to overmix here—the softer your hand, the fluffier the muffins.

Step 5: Combine and Fill

Pour the wet ingredients into the bowl of dry ingredients. Stir everything together just until no streaks of flour remain. Overmixing can lead to tough muffins, so keep it gentle. Divide the finished batter evenly among the muffin cups, filling each about three-quarters full. For a tropical finish, sprinkle some extra coconut flakes on top if you’re feeling fancy.

Step 6: Bake to Perfection

Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’re looking for golden tops and a toothpick coming out mostly clean (a few moist crumbs are perfect). Let your Ambrosia Muffins cool in the pan for about 5 minutes before turning them out onto a wire rack to cool completely. The hardest part? Waiting to taste them!

How to Serve Ambrosia Muffins

Garnishes

For an extra show-stopping finish, dust your cooled Ambrosia Muffins with powdered sugar or drizzle with a quick glaze of powdered sugar and a splash of orange juice. A sprinkle of extra toasted coconut adds a pretty look and even more coconutty flavor, making each muffin look bakery-worthy.

Side Dishes

Pair your muffins with a bowl of Greek yogurt, fresh fruit salad, or a steaming mug of coffee for a truly satisfying breakfast. If you’re serving brunch, these muffins are lovely alongside a big platter of scrambled eggs or a zesty green salad to balance their natural sweetness.

Creative Ways to Present

For parties or bake sales, tuck each muffin into a decorative wrapper or mini basket, perhaps with a slice of fresh orange on the side. Try using a tiered stand to elevate your spread if you’re hosting brunch. Ambrosia Muffins also make thoughtful gifts—just pop a few into a pretty box and brighten someone’s day.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Ambrosia Muffins in an airtight container at room temperature for up to three days. The fruit keeps them moist and tender, but be sure to keep them covered so they don’t dry out. If you like, place a piece of paper towel in the container to absorb any excess moisture and keep the tops from getting sticky.

Freezing

Ambrosia Muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then tuck them into a zip-top freezer bag. They’ll keep well in the freezer for up to two months. When you’re ready for a tropical treat, let them thaw at room temperature or give a gentle warm-up in the microwave.

Reheating

If you prefer your muffins warm, simply microwave one for 10 to 15 seconds or pop a few into a 325°F oven for 5 minutes. That fresh-baked aroma and soft crumb will come right back to life, as if you just took them out of the oven.

FAQs

Can I substitute other nuts for the pecans?

Absolutely! Walnuts work beautifully here, or you can leave out the nuts altogether for a nut-free version. Sunflower seeds are another fun swap if you’re looking for a little crunch without nuts.

Is it possible to use fresh pineapple or oranges instead of canned?

You sure can. Just chop the fresh fruit finely and drain off any extra juice to prevent the muffins from becoming too soggy. Both fresh and canned will lend wonderful flavor.

How can I make Ambrosia Muffins gluten-free?

Replace the all-purpose flour with your favorite 1:1 gluten-free baking blend. Make sure all other ingredients are certified gluten-free, especially the baking powder and coconut, for complete peace of mind.

Can I make Ambrosia Muffins dairy free?

It’s easy! Substitute a plant-based milk and dairy-free yogurt—such as coconut or almond yogurt—for luscious results. Vegetable oil and the eggs are already dairy-free, so you’re set.

Why did my muffins turn out dense or dry?

The key to tender Ambrosia Muffins is gentle mixing; overworking the batter can make them tough. Be sure to measure your flour with care and avoid overbaking for that perfect, soft texture.

Final Thoughts

If you’re craving a burst of sunshine any time of year, give these Ambrosia Muffins a spin in your kitchen. They’re simple, cheerful, and guaranteed to put a smile on everyone’s face—and I can’t wait for you to fall in love with them, too!

Ambrosia Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Ambrosia Muffins are a delightful tropical twist on classic muffins, bursting with the flavors of coconut, pineapple, and mandarin oranges. They are perfect for a sweet breakfast treat or a snack any time of day.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans

Wet Ingredients:

1/2 cup crushed pineapple (drained)
1/2 cup mandarin orange segments (drained and chopped)
1/2 cup sweetened shredded coconut flakes (for topping, optional)
1/2 cup milk
1/2 cup plain Greek yogurt
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together the dry ingredients.
Combine wet ingredients: In another bowl, whisk together the wet ingredients including crushed pineapple and mandarin oranges.
Combine wet and dry: Gently fold the wet ingredients into the dry ingredients until just combined.
Fill muffin cups: Divide the batter into the muffin cups, sprinkle with coconut if desired.
Bake: Bake for 18–22 minutes until a toothpick inserted comes out clean.
Cool and serve: Let muffins cool in the pan before transferring to a wire rack to cool completely.

Notes

For a sweeter muffin, add 1/4 cup more sugar.
You can substitute walnuts for pecans or omit nuts entirely.
For extra flavor, drizzle with a light glaze made of powdered sugar and orange juice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American