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Pineapple Muffins with Coconut Streusel

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Member since 2008

Serves 12 | Prep Time 10 minutes | Cook Time 17-20 minutes


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 375 ° 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.

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I just love the pineapple flavored Greek yogurt and was pretty sure it would make a tasty muffin. I was right!

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