Description

These Ambrosia Muffins are the perfect combination of tropical and sweet flavors. Packed with coconut milk, dried cherries, crushed pineapple, and a delightful crumbly topping, these muffins make for a delicious breakfast or snack. They’re moist, tender, and topped with a buttery streusel layer that adds a crunchy texture in every bite. Ideal for any occasion, these muffins will transport your taste buds to a tropical getaway.

Ingredients

Units Scale

Muffins

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1 1/3 cups unsweetened coconut milk
1 (8 oz.) can crushed pineapple, drained well
1/3 cup canola oil
2 large eggs, lightly beaten
1 tablespoon orange zest
1 cup dried tart cherries

Crumble Topping

2/3 cup all-purpose flour
2/3 cup packed brown sugar
6 tablespoons unsalted butter, softened
1/4 cup chopped pecans
1/4 cup sweetened flaked coconut
1/2 teaspoon Kosher salt
1/2 teaspoon orange zest

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners and lightly spray them with non-stick cooking spray to prevent sticking.
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and Kosher salt. Set this dry mixture aside for later.
Prepare the Wet Ingredients
In a medium-sized bowl, stir together the coconut milk, crushed pineapple, canola oil, lightly beaten eggs, and orange zest until all the ingredients are well blended.
Combine Wet and Dry Ingredients
Gradually add the wet ingredients into the bowl of dry ingredients. Stir the mixture just until combined, being careful not to over-mix. Then, gently fold in the dried tart cherries using a wooden spoon to evenly distribute them.
Divide Batter Into Muffin Cups
Divide the batter evenly into the prepared muffin cups, filling them about ¾ full to allow room for the topping and rising.
Make the Crumble Topping
In a small bowl, stir together the crumble topping ingredients: flour, brown sugar, and softened butter until the mixture becomes crumbly. Then, stir in the chopped pecans, flaked coconut, salt, and orange zest.
Add Topping and Bake
Sprinkle the crumble topping evenly over the batter in each muffin cup. Bake the muffins in the preheated oven for 16 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delicious treat.

Notes

These muffins are adapted from Taste Of The South: Pecan Everything Special issue (2018).
Ensure the crushed pineapple is well-drained to avoid excess moisture in the batter.
You can substitute dried tart cherries with dried cranberries or raisins if preferred.
Muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg