Pineapple Muffins with Coconut Streusel
  • Cooking Time: 17-20 minutes
  • Servings: 12
  • Preparation Time: 10 minutes
  • Streusel:
  • ¼ cup flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons shredded coconut
  • 2 tablespoons cold butter
  • Muffins:
  • 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
  1. Preheat oven to 375 ° F. and line a 12 cup muffin pan with paper liners.
  2. 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.
  3. In a large bowl, whisk together the flour, baking powder, salt, orange peel, and sugar; set aside.
  4. 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.
  5. 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.
I just love the pineapple flavored Greek yogurt and was pretty sure it would make a tasty muffin. I was right!