Pineapple Coconut Muffins with Almond Crunch

Another flavorful muffin, a taste of the islands.

1/2 cup butter, softened
1¼ cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
2½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded unsweetened coconut
1 (20 ounce) can crushed pineapple
sliced almonds
raw sugar

Preheat oven to 350°.  In a large bowl, cream butter and sugar until fluffy, add eggs and vanilla, beat well.  Combine flour, baking powder, salt, and coconut.  Add the flour mixture to the butter mixture alternately with pineapple including juice.  Drop by large scoop into 12 muffin pan sprayed with nonstick spray.  Sprinkle sliced almonds and sugar on top of muffins for crunchy muffin tops.  Bake for 20-25 minutes.

1 thought on “Pineapple Coconut Muffins with Almond Crunch”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s