Ingredients: |
Ingredients: 1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c sweetened shredded coconut
1/2 c unsalted butter, softened to room temperature
1/2 c white sugar
1/4 c packed brown sugar
1/2 c sour cream or plain yogurt, room temperature
2 large eggs
1 c finely chopped pineapple (fresh or canned, drained)
1 and 1/2 tsp vanilla extract
1/4 c milk (any kind), room temperature
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Directions: |
Directions:Preheat oven to 425º. Spray a 12 count muffin pan with non-stick spray or line with cupcake liners. Set aside.
In a large bowl (or stand mixer) beat the butter, sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, pineapple and vanilla extract. Beat on medium speed for 1 minute, then turn to high speed and beat until combined.
Mixture may look chunky and curdled; that's ok.
With the mixer running on low speed, add the dry ingredients, coconut, and milk into the wet ingredients and beat until no flour pockets remain.
Spoon the batter evenly into each muffin liner, filling to the top. Sprinkle with coconut (optional). Bake for 5 minutes at 425º then, keeping the muffins in the oven, reduce the oven temperature to 350º. Bake for an additional 15-17 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling
Cover and store muffins for up to 3 days at room temperature or up to 1 week in the refrigerator. They also freeze very well.
Enjoy! |
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