Pineapple & Macadamia Nut Muffins
- Yield: 16 muffins 1x
Ingredients
Scale
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 [1]
- 4 ounces (113g) dry roasted macadamia nuts, chopped
Topping:
- ½ cup (113g) coconut oil, melted
- 1/3 cup (66g) BlueHenry Pineapple Mango Rimming Sugar
Instructions
- Heat oven to 375°F. Across two muffin tins, grease 16 wells. Set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a small bowl, whisk eggs. Add melted coconut oil, milk, and almond extract, then whisk until well combined.
- Pour wet ingredients into dry mixture, then stir until batter is mostly smooth. Gently fold in pineapple tidbits and chopped macadamia nuts.
- Divide batter evenly amongst wells. (A 2-ounce disher is the perfect tool for this!)
- 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.
- 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.
- In a small, heat-proof bowl, melt coconut oil in microwave.
- Place pineapple mango sugar in another small bowl.
- While muffins are still warm, dunk tops into melted coconut oil, letting excess drip off. Then roll tops in pineapple mango sugar.
- Eat muffins warm or allow to cool completely, then store them in an airtight container.
Notes
- This is a 15.25-oz can of pineapple tidbits.
Adapted from: Amy Nash for Imperial Sugar
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