It’s raining in Southern California. Again. I took 1 cup of T-bird’s fresh pineapple and modified the Baking Bites recipe. I didn’t have oranges or shredded coconut. But I did have some left over macadamia nuts which I chopped super fine and put into the muffins. I also baked the muffins longer by about 8 minutes as I prefer a nice crisp muffin top. It’s all about the muffin top.
Here’s the recipe, modified from Baking Bites:
2 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk
6 tbsp butter, melted and cooled
1 large egg
2 tsp orange zest
1 cup chopped pineapple
coarse sugar, for topping
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, sugar and
shredded coconut. [Didn’t have it, too lazy to do a grocery run for it…Instead I used about 1/4-1/2 cup of macadamia nuts (salted). I chopped them up real fine.]
In a medium bowl, whisk together buttermilk, melted butter egg and
orange zest. [Nope Not going out in the rain for that…] Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple.
Divide batter evenly into prepared muffin cups (cups will be very full) and sprinkle generously with coarse sugar.
Bake for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean. [I baked mine for about 25-30 minutes until the tops were nice and brown]
Cook muffins on a wire rack for at least 15 minutes before serving. [Yes, they are cooling]
Makes 12 muffins.
Speaking of muffin tops, take it away Jenna.