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Prep Time: 12 Minutes
Cook Time: 18 Minutes
Total Time: 30 Minutes
- MUFFIN BATTER:
- 3 1/2 c. all purpose flour
- 1 T. plus 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 1/3 c. sugar
- 10 tsps. butter, melted and cooled
- 1 c. buttermilk
- 1 c. sour cream
- 2 eggs plus 1 egg yolk
- 1 can crushed pineapple, drained (reserve the juice)
- 1 c. toasted pecans, chopped
- 1 1/2 c. shredded coconut (set aside 1/2 cup to toast and sprinkle on top the glaze)
- zest of one medium orange
- 1 c. confectioners' sugar
- 1 T. pineapple juice
- 1 T. orange juice
Heat oven to 350 degrees.
Spray muffin tin with non-stick cooking spray.
Toast pecans in oven for about 7 minutes, you should start to smell them, watch them closely, and remove them before they over brown.
Set aside to cool.
Repeat this step for the 1/2 cup of coconut. Again watch the coconut closely so it does not over brown. It will brown fast!
In a large bowl, mix the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, melt the butter and allow to cool, add and mix in sugar, beat in the eggs.
Add in the buttermilk and sour cream, mix until incorporated.
Pour the wet ingredients into the dry, mix together just until moistened.
Fold in the pineapple, pecans, untoasted coconut and orange zest.
Spoon into muffin tins and bake at 350 for 18 minutes or until golden brown.
Insert a tooth pick and when it comes clean the muffins are done. Makes about 26 muffins.
Make the glaze:
Put the confectioners sugar in a bowl and add the pineapple and orange juices.
Whisk to mix well and remove any lumps.
Place the muffins on the cooling racks over a paper towel and spoon some of the glaze over each of the muffins.
Right after glazing the muffins, sprinkle the toasted coconut over each one.
The toasted coconut helps "set" the glaze so they are not as sticky later.