Monday, March 5, 2012

Brown Sugar Blueberry and Pineapple Coconut Crumb Muffins

These muffins are amazing! Let me tell you...
Luckily for my figure myself, they were for my hubby since he's away during the week. I made the Pineapple Coconut Crumb Muffins last week for him and he was floored by the taste. They are super light and fluffy and healthy based upon my tweaks I did for the recipe. 

This week I decided to make another type of muffin for him, while still utilizing the same muffin base making it easy on me. Ladies and Gents, the muffins....

Holy goodness on earth are these bad boys yummy.
The Brown Sugar Blueberry (LEFT) has a crunchy crust and blueberries popping out and oozing their blueberry goodness on top and throughout the muffin. The Pineapple Coconut Crumb (RIGHT) has pineapple chunks and coconut flakes throughout the muffin with a walnut, coconut and sugar crumb topping. YUM-O!

Crumb Topping:
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts (or any type of nut you prefer)
3 tablespoons unsalted butter, softened

Muffin Batter:
1-1/3 cups all-purpose flour
1/3 cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple

Preheat oven to 375 degrees. Line a muffin tin with paper liners, parchment paper squares for a more rustic look, or spray muffin tin with non-stick cooking spray. 
Topping: In a small bowl combine flour, coconut, sugar and walnuts. Mix together until blended. Cut in the butter with a fork or fingers until the mixture is combined and resembles coarse crumbs and begins to come together.
Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together and then stir in the coconut. 
In a medium bowl whisk eggs together until lightly beaten. Gradually whisk oil until well blended.Stir in the pineapple juice.
Add egg mixture to flour mixture and stir until just combined. Fold in the pineapple. Spoon batter into pan, only filly each cup 3/4 of the way full. Sprinkle the topping over the batter.

Bake for 20 to 22 minutes until a wooden toothpick inserted into the middle comes out clean. Let them completely cool on a wire baking rack until completely cool.

***For the Brown Sugar Blueberry, I omitted the pineapple juice and replaced with Organic Vanilla Soy Milk as well as omitted the coconut. Instead of the Crumb topping, I sprinkled approximately 1 tsp of Brown Sugar on top of the muffin batter.  

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