Pineapple Muffins with Coconut Streusel
¼ cup flour
1 tablespoon granulated sugar
¼ teaspoon cinnamon
3 tablespoons shredded coconut
2 tablespoons cold butter
1 cup all purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
½ cup sugar
1 (6 oz) container pineapple Greek yogurt
1 egg, slightly beaten
6 tablespoons unsalted butter, melted
½ teaspoon vanilla
1 (8 oz) can crushed pineapple with juice
Preheat oven to 400 ° F. and line a 12 cup muffin pan with paper liners.
In a small bowl, combine ¼ cup flour, 1 tablespoon sugar, cinnamon and coconut. Cut in the butter with a fork until it forms coarse crumbs; set aside.
In a large bowl, whisk together the flour, baking powder, salt, orange peel, and sugar; set aside.
Stir together the yogurt and the egg in a microwave safe bowl or large measuring cup. Microwave for 20-25 seconds, or until the mixture is at room temperature. Stir in the melted butter, vanilla, and pineapple.
Add the pineapple mixture to the flour mixture and gently stir with a rubber spatula until just blended. Spoon the batter into the lined muffin cups. Sprinkle the streusel over the muffin tops. Bake for 17-20 minutes, or until the tops spring back when lightly touched.
Pairs Well With
I just love the pineapple flavored Greek yogurt and was pretty sure it would make a tasty muffin. I was right!