What I love most about these muffins is how easy they are to make.
- 3/4 cup Butter, softened
- 1 Cup Coconut Milk
- 1 (8 Ounce) Can Crushed Pineapple (*Drain, Reserve Juice)
- 1/4 Cup Pineapple Juice*
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Cup Shredded Coconut
- 3/4 Cup All-Purpose Flour
Preheat your oven to 375 degrees. Grease your muffin pan(s). Separate crushed pineapple from the juice (reserve).
In a large mixing bowl, lightly beat your eggs with a fork. Add butter, coconut milk, crushed pineapple, reserved pineapple juice, granulated sugar, vanilla, desiccated coconut/raw coconut flour, and unbleached all purpose flour together in a medium bowl. Fold gently, just until combined.
In a small bowl, combine melted butter, flour, sugar, and desiccated coconut. Use a fork or a pastry cutter to create crumbs.
Fill muffin cups with Piña Colada muffin batter 2/3 way full. Top each with 1 tbsp of coconut streusel. Press the streusel down gently.
Bake for 20 minutes. or until a toothpick inserted into the middle comes out clean.
Keywords: coconut, muffins, pina colada, streusel