Ingredients
Scale
For the muffins:
- 2 cups flour
- ½ cup white sugar
- 1 T baking powder
- ½ tsp salt
- 1 cup crushed pineapple, divided and drained, with ¼ cup juice reserved
- 1 egg
- ¾ cup of milk
- ¼ cup melted butter
- ¾ tsp orange extract
- Zest of one orange
For the topping:
- ¼ cup very cold butter
- 1/3 cup brown sugar
- ¼ cup flour
- ¼ cup sweetened flaked coconut
- ¼ cup chopped pecans
- 2 T crushed pineapple (reserved from the cup for muffins)
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 375 degrees. Prepare muffin tin by spraying with oil or inserting paper liners.
- Place flour, white sugar, baking powder, and salt in a large bowl and whisk to combine. In separate bowl, add pineapple juice, drained pineapple (reserve 2 T for the topping), egg, milk, melted butter (butter should be melted but not hot), orange extract, and orange zest. Whisk thoroughly to combine.
- Pour the wet ingredients into the dry. Stir until just combined. Divide batter among the 12 prepared cups in the muffin tin.
- Prepare the topping. Place the flour, brown sugar, shredded coconut, 2 T of crushed pineapple, and chopped pecans in a bowl. Quickly cut the cold butter into the mixture until the pieces are very small, creating a coarse, crumbly topping. Sprinkle the topping over each of unbaked muffins.
- Bake muffins in the preheated oven for 25 to 30 minutes. Remove from oven. Muffins will keep covered at room temperature for up to three days. Frozen muffins will keep for up to 3 months.