Ingredients
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1 1/3 cups flour
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1/2 cup sugar
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1/3 cup brown sugar, lightly packed
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 cup chopped pecans
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2/3 cup rolled oats
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1 cup buttermilk
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1/2 cup melted butter
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1 (15 ounce) can crushed pineapple, drained well
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1/2 cup sweetened flaked coconut
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1/3 cup brown sugar
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1/4 cup flour
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1/4 cup sweetened flaked coconut
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2 tablespoons rolled oats
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1 egg
Instructions
- Grease 18 muffin cups, or line with paper liners.
- in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
- In a separate bowl, whisk together buttermilk, melted butter and egg.
- Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
- Gently fold in pineapple and coconut.
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- For topping:
- mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
- Sprinkle crumb topping over pineapple muffin batter.
- Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
- transfer pans to rack to cool for about 5 minutes.
- gently turn muffins out onto rack to cool completely.