Recipe by pattikay in L.A.
I was in the mood for pineapple and wanted to make some muffins and found few such combinations on this site. I did a quick search and found this on About.com, under the heading Southern U.S. Cuisine, from Diana Rattray. I really liked these, they are flavorful and not overly sweet. I thought they might need a little something and I added some allspice, cinnamon and nutmeg to the topping.
- 1 1⁄3 cups flour
- 1⁄2 cup sugar
- 1⁄3 cup brown sugar, lightly packed
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup chopped pecans
- 2⁄3 cup rolled oats
- 1 cup buttermilk
- 1⁄2 cup melted butter
- 1 egg
- 1 (15 ounce) can crushed pineapple, drained well
- 1⁄2 cup sweetened flaked coconut
- 1⁄3 cup brown sugar
- 1⁄4 cup flour
- 1⁄4 cup sweetened flaked coconut
- 2 tablespoons rolled oats
- 3 tablespoons cold butter, cut up
Directions See How It's Made
- Grease 18 muffin cups, or line with paper liners.
- in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
- In a separate bowl, whisk together buttermilk, melted butter and egg.
- Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
- Gently fold in pineapple and coconut.
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- For topping:.
- mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
- Sprinkle crumb topping over pineapple muffin batter.
- Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
- transfer pans to rack to cool for about 5 minutes.
- gently turn muffins out onto rack to cool completely.