Description
These Ambrosia Muffins are a delightful tropical-inspired treat featuring a moist coconut milk batter, juicy crushed pineapple, tart dried cherries, and a zesty orange flavor. Topped with a crunchy pecan, brown sugar, and coconut streusel, these muffins are perfect for breakfast or a sweet snack.
Ingredients
Scale
Batter:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1 â…“ cups unsweetened coconut milk
- 1 (8 oz.) can crushed pineapple, drained well
- â…“ cup canola oil
- 2 large eggs, lightly beaten
- 1 tablespoon orange zest
- 1 cup dried tart cherries
Streusel Topping:
- â…” cup all-purpose flour
- â…” cup packed brown sugar
- 6 tablespoons unsalted butter, softened
- ¼ cup chopped pecans
- ¼ cup sweetened flaked coconut
- ½ teaspoon Kosher salt
- ½ teaspoon orange zest
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, granulated sugar, baking powder, and 1 teaspoon Kosher salt until well combined.
- Combine Wet Ingredients: In another bowl, mix unsweetened coconut milk, drained crushed pineapple, canola oil, beaten eggs, and 1 tablespoon orange zest. Stir until fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep muffins tender.
- Add Cherries: Fold in the dried tart cherries evenly through the batter.
- Prepare Streusel Topping: In a separate bowl, combine ⅔ cup flour, brown sugar, softened butter, chopped pecans, sweetened flaked coconut, ½ teaspoon Kosher salt, and ½ teaspoon orange zest. Use a pastry blender or fingers to mix until the mixture forms coarse crumbs.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the prepared streusel topping generously over each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture that can affect muffin texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute dried tart cherries with dried cranberries or raisins if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
