Pineapple Muffins

Scroll down to see more pineapple muffin recipes.

Ingredients:

• 1 1/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, firmly packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecans
• 2/3 cup rolled oats
• 1 cup sour milk or buttermilk
• 1/2 cup melted butter
• 1 large egg
• 1 can (approximately 15 ounces) crushed pineapple, drained well
• 1/2 cup shredded sweetened coconut
• .
• Topping:
• 1/3 cup light brown sugar, packed
• 1/4 cup all-purpose flour
• 1/4 cup shredded sweetened coconut
• 2 tablespoons rolled oats
• 3 tablespoons cold butter, cut up

Preparation:

Grease 18 muffin cups or line with paper muffin 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 sour milk or buttermilk, melted butter or margarine, and egg. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained 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 blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter.

Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.

Makes 18 pineapple muffins with coconut.

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