Pineapple Muffins With Coconut and Brown Sugar Topping
photo by Crafty Lady 13
- Ready In:
- 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
- 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.
- 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.
Questions & Replies
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These were very tasty muffins. I halved the recipe and made 8 (since there's only 2 of us) I think I should have kept the baking powder/soda at their full amounts though as these kinda flattened out on me. They were also a little wet toward the top ( i wanna say from the butter in the topping? I eyeballed it, maybe used to much. Though I don't think these even NEED a topping!) Might try baking them a few minutes longer next time as well. Thanks for sharing the recipe!
These were excellent muffins!! They were so moist and delicious. There is a perfect amount of pineapple and coconut. Great combination! I loved the topping, too. I'd suggest checking them about 15 minutes into the cooking time to make sure the coconut doesn't burn. I think next time, I'll make 12 larger muffins instead of 18. When I made 18, there wasn't quite enough rise to make them tall and rounded. Other than that, I thought the recipe was perfect. So yummy!!!! Thank you! :-)
Made for March, 2008 Aussie/New Zealand Swap. Very good, moist muffins. I loved the combination of the pineapple, coconut and pecan. I used sweet cream buttermilk powder mixed in water in place of the buttermilk but kept everything else the same. I will be making these often. Thanks for a keeper, pattikay.
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