Pineapple Muffins With Coconut And Brown Sugar Topp

Name: Pineapple Muffins With Coconut And Brown Sugar Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Topping; 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

Servings: persons

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
Topping
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

1
Grease 18 muffin cups, or line with paper liners.
2
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.
3
In a separate bowl, whisk together buttermilk, melted butter and egg.
4
Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
5
Gently fold in pineapple and coconut.
6
Spoon batter into prepared muffin cups, filling about 2/3 full.
7
For topping:
8
mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
9
Sprinkle crumb topping over pineapple muffin batter.
10
Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
11
transfer pans to rack to cool for about 5 minutes.
12
gently turn muffins out onto rack to cool completely.

1326

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/3 cups flour, 1/2 cup sugar, 1/3 cup brown sugar, lightly packed, 1 teaspoon baking powder, and more.

Yes, Pineapple Muffins With Coconut And Brown Sugar Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Muffins With Coconut And Brown Sugar Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions