Ambrosia Muffins

[maybetoday]

AMBROSIA MUFFINS




yield 18 STANDARD-SIZE MUFFINS
prep time 20 MINUTES
cook time 18 MINUTES
total time 38 MINUTES


Ambrosia Muffins are certainly not lacking in the flavor department. Coconut, pineapple, cherries, oranges, nuts, and coconut all come together to make these fantastic muffins! 

INGREDIENTS

FOR THE TOPPING:

2/3 cup all-purpose flour

2/3 cup firmly packed light brown sugar

1/4 cup chopped pecans

1/4 cup sweetened shredded coconut

1/2 teaspoon orange zest

1/2 teaspoon salt

6 tablespoons unsalted butter, softened


FOR THE MUFFINS:

2 & 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 tablespoon baking powder

1 tablespoon orange zest

1 teaspoon salt

1 & 1/3 cups unsweetened coconut milk

1 8-ounce can crushed pineapple, drained

1/3 cup unsalted butter, melted and cooled

2 large eggs, lightly beaten

1 cup dried tart cherries


INSTRUCTIONS

TO MAKE THE TOPPING:

Combine the flour, brown sugar, pecans, coconut, orange zest, and salt. Add the butter and mix with a fork or your fingers until the mixture forms crumbs.


Place in the refrigerator while you make the muffins.


TO MAKE THE MUFFINS:

Preheat oven to 350°F. Line 18 standard-size muffin cups with paper liners. If you prefer not to use liners, then be sure to grease the muffin cups.


Combine the flour, sugar, brown sugar, baking powder, orange zest, and salt. Set aside.


In a separate bowl, combine the coconut milk, pineapple, butter, and eggs. Add to the flour mixture, and stir just until combined. Stir in the cherries.


Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full with about 3 tablespoons of batter in each cup.


Sprinkle the topping evenly over the muffins.


Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.


Cool in the pan(s) for 10 minutes. Then transfer the muffins to a wire rack to cool completely.

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