Bon appetite!
Ingredients:
- 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
- GLAZE:
- 1 c. confectioners' sugar
- 1 T. pineapple juice
- 1 T. orange juice
Instructions:
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Heat oven to 350 degrees.
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Spray muffin tin with non-stick cooking spray.
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Toast pecans in oven for about 7 minutes, you should start to smell them, watch them closely, and remove them before they over brown.
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Set aside to cool.
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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!
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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.
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Add in the buttermilk and sour cream, mix until incorporated.
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Pour the wet ingredients into the dry, mix together just until moistened.
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Fold in the pineapple, pecans, untoasted coconut and orange zest.
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Spoon into muffin tins and bake at 350 for 18 minutes or until golden brown.
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Insert a tooth pick and when it comes clean the muffins are done. Makes about 26 muffins.
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Make the glaze:
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Put the confectioners sugar in a bowl and add the pineapple and orange juices.
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Whisk to mix well and remove any lumps.
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Place the muffins on the cooling racks over a paper towel and spoon some of the glaze over each of the muffins.
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Right after glazing the muffins, sprinkle the toasted coconut over each one.
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The toasted coconut helps "set" the glaze so they are not as sticky later.