When I lived in the city, there was this perfect little coffee shop that I would go to often that was quiet and never super busy. It always had a group of regulars that seemed had little to do all day but pass their time reading the newspaper and chatting it up with locals that would stop in. The best thing about this place was that it had an offbeat selection of baked goods, pineapple muffins being my favorite. I was downtown earlier this week and drove by and it has been replaced by another store. I got to thinking about those muffins and then started craving them. This recipe is not exactly like those were, but equally good if I may say so myself.
2 cups plus 2 tablespoons all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
3/4 cup buttermilk (I actually used coconut milk, because I had some in the fridge and it sounded like a good pairing)
3/4 c. crushed pineapple drained
3 Tbls. Pineapple juice
1/2 C. Vegetable Oil
1/2 C. shredded or flaked coconut (optional)
1. Position the rack in the center of the oven and preheat to 375°F.
2. Sift the flour, granulated sugar, baking powder, baking soda, and salt until uniform. Set aside.
3. In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, 1/2 c. Oil, the crushed pineapple, and the pineapple juice. Gently stir in the prepared flour mixture with a wooden spoon until moistened. Once combined add the coconut if you are using. Stir until just incorporated.
5. Spoon batter into prepared muffin pan, filling cups ⅔ full. Put in oven and cook 22 minutes or until lightly browned on top and a toothpick inserted comes out clean.
6. Set the pan on a wire rack to cool for 15 minutes.
My husband hates coconut so I I topped these with a few pecans before putting them in to bake, but another option that I think I will eventually try is topping with a macadamia nut coconut crumble before going in the oven:
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
3 tablespoons unsalted butter, softened
Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together. Crumble over top of batter before putting into oven.