Page 355 - Cupcakes

PINEAPPLE MUFFINS

WITH COCONUT CRUMBLE

• • • • •

When eaten warm, these muffins will remind you of your mother’s pineapple
upside-down cake. They are so nostalgic and buttery and good. And the next
day, they will still be amazingly moist—thanks to that canned crushed pineapple.
You’ll love the tropical flavor the coconut topping lends to this easy recipe.

MAKES 12 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 15 MINUTES
BAKING TIME: 18 TO 20 MINUTES

Vegetable oil spray for misting the pan

COCONUT CRUMBLE:

½ cup packed light brown sugar

2 tablespoons self-rising flour
1 tablespoon butter, at room temperature

½ cup sweetened flaked coconut
MUFFINS:
6 tablespoons (¾ stick) unsalted butter, at room temperature

½ cup granulated sugar
1 large egg

1 can (8 ounces) crushed pineapple, undrained
½ cup milk

½ teaspoon pure vanilla extract