There is a saying in Missouri "If you don't like the weather, stick around, it will change" Ya'll, Missouri weather is 18 times of crazy, in the last week, we have seen temperatures in the high 50's and in the low teens, we have seen rain and snow, thunder and lightning, sun and clouds. I am so ready to see blue skies, puffy clouds, bright sun and temperatures in the 80's!
While I try my best to NOT let the weather get to me, the dark dreary wet days really put me in a funk. I want to sleep all the time, or rather lay on the couch with a good book. I don't want to leave the house, it makes it impossible to get good pictures...it is just Yucky!
So...I made a little something to make me happy, feel warm and fuzzy and brighten my day with the flavors of the tropics! These Pina Colada Muffins, just scream tropical. I would have put a cute little drink umbrella in them..but I did not want to go to the store, as I was loosing what little sunlight I had very fast.
These muffins are packed full of pineapple and coconut, which remind me of a Pina Colada, hence the name of them. I do have to tell you that these muffins are all about the topping. Do you love the crumble topping on muffins as much as I do? Ya'll, for me the topping is the best part. So, I doubled my original recipe so that there was an abundance of topping, because it is the best part, don't ya know? But, if you are not a topping loving freak like me, feel free to cut the topping recipe in half, they will still be yummy. Oh...and they get better over time...the flavors just get better and better, and if you pop them in the microwave for a bit..you have a warm muffin to warm you up a little, because warm muffins are the best, right?
Give them a try..I promise you will love them
Pina Colada Muffins
Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
- 2 cups All-Purpose Flour
- 1/2 Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup butter, melted
- 1/2 cup Milk
- 1/4 cup Pineapple Juice (reserved from well drained crushed Pineapple)
- 2 Eggs
- 1 Teaspoon Vanilla
- 1/2 cup well drained crushed Pineapple (reserve juice)
- 1/2 cup Sweetened Flaked Coconut
- 6 Tablespoons Flour
- 6 Tablespoons Sugar
- 6 Tablespoons Flaked Sweetened Coconut
- 2 Tablespoons Melted Butter
Preheat oven to 350 Degrees. Prepare muffin tin with either wrappers or spray well with non-stick baking spay. In a large bowl, combine, flour, sugar, baking powder and salt, set aside. In a small bowl, combine melted butter, milk, pineapple juice eggs and vanilla, mix well. Mix wet ingredients with dry ingredients just until combined, small lumps are ok. Gently fold in the coconut and pineapple. Fill muffin tin with batter, I use a large cookie scoop, the tins will be 3/4 full. I got 12 muffins.Prepare topping.For Topping
Combine flour, sugar and coconut, stir in melted butter, this will be a crumbly mixture.
Generously top muffin batter with topping. Bake for 25-30 minutes until tops are lightly brown and tooth pick inserted into middle comes out clean. Cool for 10-15 minutes in tin, then remove to cooling rack to completely cool. Store in airtight container.