Sunday, March 4, 2007
Pineapple Muffins with Coconut Crumble
I originally bought the fixing for these muffins to participate in the Muffin Monday blogging event. The problem was that I didn't get to make them in time. So i decided to make them Sunday morning for breakfast.
The smell of the coconut baking is amazing. But the best part is getting at the crumble while it is still hot. These muffins didn't last too long as leftovers. They become to moist, maybe due to the pineapples. By the second day of leftover I had to throw them out.
Preheat over to 400 degrees. Spray the bottom of 12 muffin cups with vegetable spray.
Prepare the crumble: Combine sugar, flour and butter in a bowl. Work the butter into the mixture using a fork. Stir in the coconut and set aside.
Prepare the muffin batter: Place butter and sugar in a large mixing bowl. Blend with an electric miser on medium-high speed until the mixture is creamy, 30 seconds. Add the egg, pineapple and juice, milk and vanilla and blend on low speed until just combined, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Fold in the flour with a wooden spoon or rubber spatula, 25 strokes. The batter will still be a little lumpy. Spoon or scoop 1/4 cup batter into each prepare muffin cup, filling it two thirds of the way full. Sprinkle a heaping teaspoon of crumble topping on each muffin and gently press the topping into the batter.
Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, 180 to 20 minutes. Remove the pan from the oven and place it on a wire rack to cook for 5 minutes. Run a dinner knife around the edges of the muffins, left them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack and cool for 15 minutes. The muffins are ready to serve.