-
1
Preheat oven to 375u00b0F. Line 18 regular size muffin cups with paper liners or spray them with nonstick cooking spray. Set the pans aside.
-
2
For the macadamia streusel, in a medium bowl, combine flour, brown sugar, granulated sugar and salt. Mix with a fork until well combined. Add melted butter and chopped macadamia nuts. Continue stirring with a fork until well combined and the mixture is crumbly. Set the streusel aside.
-
3
For the muffin batter, in a large bowl, whisk flour, baking powder, baking soda, salt and instant pudding mix until well combined.
-
4
In a medium bowl, whisk egg and Greek yogurt until well mixed. Add brown sugar, granulated sugar, oil, vanilla, butter extract and pineapple extract, whisking until well combined. Stir in undrained pineapple.
-
5
Make a well in the center of the dry ingredients. Pour the pineapple mixture in the well and fold in with a spatula just until all the ingredients are combined. Do not overmix.
-
6
Spoon the batter into the prepared pans. An ice cream scoop or large cookie scoop works really well for this. Sprinkle the top of each muffin liberally with the streusel.
-
7
Bake at 375u00b0F for 15-18 minutes, or until a pick inserted in the center of the muffins comes out clean. Let sit in the pans for 5 minutes. If you didn't use paper liners, run a knife around the edge of each muffin and use it to gently lift the muffins from the pans to a wire rack to cool completely.
-
8
Makes 16-18 muffins, depending on the size of your muffin cups.
-
9
Note: The pineapple flavor in these is very subtle-if you're a pineapple lover, add more pineapple extract to suit your taste.
-
10
Recipe adapted from The American Country Inn and Bed and Breakfast cookbook.
