Pineapple & Macadamia Nut Muffins

Yield: 16 muffins

Ingredients

Muffins:

• 2 cups (240g) all-purpose flour
• ¾ cup (149g) granulated sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• 2 large eggs, room temp
• ½ cup (113g) coconut oil, melted
• ¾ cup (170g) whole milk, room temp
• 1 tsp almond extract
• 1 ½ cups (250g) pineapple tidbits, drained*
• 4 ounces (113g) dry roasted macadamia nuts, chopped

Topping:

• ½ cup (113g) coconut oil, melted
• ¹/₃ cup (66g) BlueHenry Pineapple Mango Rimming Sugar

*This is a 15.25-oz can of pineapple tidbits.

Directions

1. Heat oven to 375°F. Across two muffin tins, grease 16 wells. Set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a small bowl, whisk eggs. Add melted coconut oil, milk, and almond extract, then whisk until well combined.
4. Pour wet ingredients into dry mixture, then stir until batter is mostly smooth. Gently fold in pineapple tidbits and chopped macadamia nuts.
5. Divide batter evenly amongst wells. (A 2-ounce disher is the perfect tool for this!)
6. Bake for 20–23 minutes, rotating pans halfway through. Muffins are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
7. Allow muffins to cool for 5 minutes, then remove from pan and place on wire rack to cool for another 5–10 minutes while you prepare the topping.
8. In a small, heat-proof bowl, melt coconut oil in microwave.
9. Place pineapple mango sugar in another small bowl.
10. While muffins are still warm, dunk tops into melted coconut oil, letting excess drip off. Then roll tops in pineapple mango sugar.
11. Eat muffins warm or allow to cool completely, then store them in an airtight container.

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Adapted from: Amy Nash for Imperial Sugar